Sometimes it’s hard to decide what to have for dinner. On those nights, this Chicken Fajita Enchilada Lasagna Recipe is just right!
This recipe has a bit of an identity crisis, so it’s great for indecisive people like me. Sometimes I just can’t decide what to make for dinner , and why should I have to choose between fajitas, enchiladas, and lasagna? Honestly, I have decision paralysis about lots of things. I can spend a ridiculous amount of time comparing labels at the grocery story or agonizing about which color shirt to buy. Are you like that, or do you seize the moment and just pick something?
In this case, my indecisiveness paid off in a really tasty enchilada casserole. Chicken sauteed with onions and peppers is layered with refried beans, cheese, and corn tortillas. Smother all that in red enchilada sauce and more cheese, and you have what might be my new favorite Mexican-inspired recipe.
I topped individual servings with chopped romaine lettuce and sour cream (to make up for the lack of vegetables in the actual enchilada lasagna). This was just as good leftover the second night, and I bet it would freeze great too (though I haven’t tried it myself). The next time you are in the mood for chicken fajitas, enchiladas, and lasagna, look no further than this fajita enchilada lasagna!Print
- 2 tsp. olive oil
- 1 lb. boneless, skinless chicken breasts cut into bite-sized pieces
- 1 red onion quartered and sliced into strips
- 1 green bell pepper sliced into thin, 2″ long strips strips
- 2 tsp. chili powder
- 1/2 tsp. kosher salt
- 10 oz. red enchilada sauce (Check the labels if you need gluten-free because many contain wheat.)
- 12 small corn tortillas
- 15 oz. can refried beans (I like the authentic kind with with real, live lard)
- 2 c. shredded Mexican blend cheese
- chopped romaine lettuce optional
- sour cream optional
- Preheat oven to 375 degrees F.
- Heat olive oil in a skillet over medium-high heat. Add chicken, onion, and bell peppers to the hot skillet, sprinkle with chili powder and salt, and stir to coat. Sauté until chicken is cooked through and peppers are tender, about 10 minutes.
- While chicken cooks, ppray a 9 x 13″ pan with cooking spray, and add 2/3 c. enchilada sauce. Swirl to coat the bottom of the pan. Arrange six tortillas over the sauce. (It’s OK if they overlap a bit.)
- Drop dollops of the refried beans over the tortillas, and spread them into an even layer over the tortillas. You may need to hold the tortillas still with your finger as you spread the beans to keep them from sliding out of place. Sprinkle half the cheese over the beans.
- When chicken is done, evenly scoop hot chicken and vegetables over the cheese layer, leaving the liquid behind in the pan.
- Drizzle 1/3 c. enchilada sauce over the chicken. Arrange remaining tortillas evenly over chicken (again, overlapping is OK), and pour about a cup of enchilada sauce over the tortillas. Use your fingers or a spatula to spread the sauce to fully coat the tortillas.
- Sprinkle the remaining cheese over the top, and bake uncovered in the preheated oven for 30 minutes, or until cheese is melted and sauce is bubbly. Allow to stand a few minutes before cutting and serving. Top with lettuce and sour cream if desired.
- Prep Time: 15
- Cook Time: 30
- Category: Main
- Cuisine: Mexican
Want more Mexican casseroles? Don’t miss these!