READY IN: 55mins
Recipe by FoodPoet

A great-tasting, family-friendly mexican lazagna! This dish started in 1988, my Junior year of high school when I was asked to prepare a dish for a potluck in Spanish class. It's evolved over the years into this very-yummy, quite spicy, everybody's-gotta-have-seconds casserole... ENJOY!

Top Review by Triple BQ

I made this for a chuch potluck today. I am only giving it four stars because of a error in the recipie and because I wasn't going shopping at 7am on a Sunday morning I didn't think it turned out as good as it could. The ingredient list dosen't list cream cheese and I didn't have any on hand. Everybody liked the flavors and said it was good but I think the cream cheese would have made a difference. I used El Charro Cafe Green Enchilada Sauce #55478 for the sauce on this.

Ingredients Nutrition


  1. Preheat oven to 375.
  2. With a batter knife, spread cream cheese on one side of all tortillas.
  3. Cut tortillas into 6 wedges.
  4. In 9X13" glass baking pan, layer items: corn tortillas, blackbeans, chicken, pepperjack cheese, flour torts, green pepper, white onion, cheddar cheese, black olives-- pour about a cup of enchillada sauce over each layer of chicken. Repeat these layers until 1/2" from top of pan.
  5. Cook for 25-30 minutes.
  6. Allow to cool 5-10 minutes before serving.
  7. Top with a dollop of sour cream, and garnish with green onions and a wedge of lime.
  8. ENJOY!

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