Ingredients
2 cans (10 ounces each) enchilada sauce12 corn tortillas (6 inches)2 cups coarsely shredded rotisserie chicken1 small onion, chopped1 can (15 ounces) black beans, rinsed and drained3 cans (4 ounces each) whole green chiles, drained and coarsely chopped3 cups crumbled queso fresco or shredded Mexican cheese blend2 medium ripe avocados2 tablespoons sour cream2 tablespoons lime juice1/2 teaspoon saltChopped fresh tomatoes and cilantro
Preparation
Preheat oven to 350°. Spread 1/2 cup enchilada sauce into a greased 13x9-in. baking dish; top with 4 tortillas, 1 cup chicken, 1/4 cup onion, 1/4 cup beans, 1/3 cup green chiles and 1 cup cheese. Repeat layers. Drizzle with 1/2 cup enchilada sauce; top with the remaining tortillas, onion, beans, chiles, sauce and cheese.
Bake, uncovered, until lasagna is bubbly and cheese is melted, 25-30 minutes. Let stand 10 minutes before serving.
Meanwhile, pit and peel 1 avocado; place in a food processor. Add sour cream, lime juice and salt; process until smooth. Pit, peel and cut remaining avocado into small cubes.
Top lasagna with tomatoes, cilantro and cubed avocado. Serve with avocado sauce.
