Black Bean & Chicken Enchilada Lasagna

Name: Black Bean & Chicken Enchilada Lasagna
Ingredients: 2 cans (10 ounces each) enchilada sauce; 12 corn tortillas (6 inches); 2 cups coarsely shredded rotisserie chicken; 1 small onion, chopped; 1 can (15 ounces) black beans, rinsed and drained; 3 cans (4 ounces each) whole green chiles, drained and coarsely chopped; 3 cups crumbled queso fresco or shredded Mexican cheese blend; 2 medium ripe avocados; 2 tablespoons sour cream; 2 tablespoons lime juice; 1/2 teaspoon salt; Chopped fresh tomatoes and cilantro

"Twice a month I make chicken enchiladas, lasagna-style. It’s a regular with us because assembly is easy and my whole family gives it a thumbs-up. —Cheryl Snavely, Hagerstown, Maryland..."

INGREDIENTS

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2 cans (10 ounces each) enchilada sauce

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12 corn tortillas (6 inches)

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2 cups coarsely shredded rotisserie chicken

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1 small onion, chopped

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1 can (15 ounces) black beans, rinsed and drained

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3 cans (4 ounces each) whole green chiles, drained and coarsely chopped

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3 cups crumbled queso fresco or shredded Mexican cheese blend

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2 medium ripe avocados

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2 tablespoons sour cream

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2 tablespoons lime juice

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1/2 teaspoon salt

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Chopped fresh tomatoes and cilantro

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