Stove Top Chicken Enchilada Lasagna
Say hello to your new favorite weeknight dinner: Stove Top Chicken Enchilada Lasagna! This one-pan wonder merges the bold, zesty flavors of chicken enchiladas with the comforting layers of classic lasagna—all made conveniently on your stovetop. Featuring tender shredded chicken, creamy layers of melted Mexican cheese, hearty black beans, sweet corn, and smoky green chilies, every bite is packed with irresistible Tex-Mex flair. Instead of traditional pasta, soft flour tortillas soak up the rich enchilada sauce, making this dish a time-saving alternative to oven-baked casseroles. Ready in just 40 minutes, it's an easy and delicious meal that’s perfect for busy nights. Garnish with fresh cilantro and a dollop of sour cream for a perfect finishing touch. Whether you're meal prepping or serving a crowd, this recipe is guaranteed to impress!
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Recipe Information
Ingredients
- 3 cups Cooked shredded chicken
- 2 cups Enchilada sauce
- 6 large Flour tortillas
- 3 cups Shredded Mexican cheese blend
- 1 cup Canned black beans (drained and rinsed)
- 1 cup Frozen corn kernels
- 1 4-ounce can Diced green chilies
- 1 tablespoon Olive oil
- 1 teaspoon Ground cumin
- 1 teaspoon Garlic powder
- 0.5 teaspoon Salt
- 0.25 cup Fresh cilantro (chopped, for garnish)
- 0.5 cup Sour cream (optional, for serving)
Instructions
Heat olive oil in a large, deep skillet over medium heat.
Add black beans, corn, diced green chilies, cumin, garlic powder, and salt. Stir and cook for 3-4 minutes until heated through. Remove mixture from the skillet and set aside.
In the same skillet, pour 1/2 cup of enchilada sauce to coat the bottom evenly.
Place one tortilla in the skillet, trimming the edges if necessary to fit.
Spread 1/3 of the shredded chicken over the tortilla, followed by 1/4 of the cooked bean and corn mixture. Sprinkle 1/2 cup of cheese on top and drizzle with 1/4 cup of enchilada sauce.
Add another tortilla on top and repeat the layering process with chicken, bean mixture, cheese, and enchilada sauce two more times.
For the final layer, place a tortilla on top, spread the remaining enchilada sauce evenly, and sprinkle the remaining cheese over the top.
Cover the skillet with a lid and reduce the heat to low. Simmer for 15-20 minutes, or until the cheese is fully melted and the dish is heated through.
Remove from heat. Let the lasagna set for 5 minutes, then sprinkle with fresh cilantro before slicing.
Serve warm with a dollop of sour cream, if desired.
Nutrition Facts
Calories |
5669 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 316.5 g | 406% | |
| Saturated Fat | 161.4 g | 807% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1438 mg | 479% | |
| Sodium | 11362 mg | 494% | |
| Total Carbohydrate | 268.9 g | 98% | |
| Dietary Fiber | 32.9 g | 118% | |
| Total Sugars | 31.4 g | ||
| Protein | 454.5 g | 909% | |
| Vitamin D | 3.8 mcg | 19% | |
| Calcium | 6008 mg | 462% | |
| Iron | 35.0 mg | 194% | |
| Potassium | 4804 mg | 102% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
