Chicken Enchilada Lasagna

Ingredients

• 1 whole rotisserie chicken, shredded (mix dark and white meat)
• 24 thin corn tortillas
• Enchilada sauce: 1 can green enchilada sauce + 1 jar red enchilada sauce (mixed together), 28oz total
• 8oz Monterey Jack cheese, grated
• 8oz Oaxaca cheese, pulled into strings
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 1 onion, diced
• 4 cloves garlic, minced
• 1 can (15oz) black beans, drained and rinsed
• 1 cup corn, frozen or canned
• ½ cup sour cream (to mix with the chicken)
• 3–4 radishes, sliced thin (for garnish)
• Fresh cilantro (for garnish)
• Lime wedges (for serving)
• Sour cream (for serving)

Instructions

Shred your rotisserie chicken with a fork and set aside.

Preheat oven to 375°F. Lightly grease a 9x13 casserole dish. In a bowl, whisk both enchilada sauces together.

In a large skillet, add some olive oil and sauté the onions for 5 minutes. Then add the peppers and continue until soft (2-3 min). Stir in the garlic, corn, and black beans. Add your spices (cumin, chili powder, salt, pepper) and cook for a few more minutes, then remove from heat.

In a separate bowl, toss your shredded chicken with the sour cream and ½ cup of the sauce mix.

Prepare your Oaxaca cheese by unraveling it into strips.

To get a perfect "snug fit," cut your tortillas into half-moons and place the straight edges flush against the sides of the pan, or cut them into quarters to "shingle" them into the corners.

For the first layer: Spread a thin layer of sauce on the bottom of the pan. Lay down 8 tortillas (overlap them to cover the bottom). Top with half the chicken and half the veggie mix. Drizzle with sauce and sprinkle with 1/3 of the cheese.

For the second layer: Lay down another 8 tortillas. Add the rest of the chicken and the rest of the veggie mix. Drizzle with more sauce and another 1/3 of the cheese.

For the top layer: Lay down the final 8 tortillas. Pour the remaining sauce over everything (make sure all tortilla edges are covered). Top with the final 1/3 of cheese.

Cover the dish with foil. Bake for 20 minutes. Remove the foil and bake for 15-20 more minutes until the cheese is bubbly and golden-brown.

Let the lasagna sit for 10 minutes so the layers set. Top with sliced radishes and cilantro before serving with lime wedges.

Serve and enjoy! It's okay to go back for a second slice.