Looking for a comforting, easy-to-make meal that’s packed with flavor? Sweet Potato Black Bean Enchiladas are a quick, easy vegetarian meal that the whole family will love! Tender sweet potatoes, hearty black beans, and some Mexican spices create the perfect recipe for weeknight dinners or meal prep. Why I Love This Recipe The Ingredients Substitutions…
Looking for a comforting, easy-to-make meal that’s packed with flavor? Sweet Potato Black Bean Enchiladas are a quick, easy vegetarian meal that the whole family will love! Tender sweet potatoes, hearty black beans, and some Mexican spices create the perfect recipe for weeknight dinners or meal prep.
Packed with Flavor: The creamy sweetness of the sweet potatoes pairs perfectly with savory black beans and seasonings. Plus, they’re not too spicy (unless you use a spicy enchilada sauce), so they’re great for little ones to enjoy too!
Vegetarian and Hearty: Just like my Vegetarian Chimichangas, these enchiladas are a filling, protein-rich vegetarian meal that everyone can enjoy. I’m always looking to make Easy Vegetarian Entrees that can satisfy both the vegetarians and meat-eaters in my house!
Great for Leftovers: These enchiladas reheat beautifully, so you can enjoy them the next day or prep them in advance for an easy meal.
The Ingredients
Sweet Potatoes: Naturally sweet and packed with vitamins, sweet potatoes add a rich, creamy texture to the filling.
Black Beans: Full of protein and fiber, black beans make these enchiladas super hearty and satisfying. Use canned black beans or make your own Pressure Cooker Black Beans!
Spices: Garlic powder, onion powder, and cumin add depth and a touch of warmth.
Mexican Blend Cheese: Melts beautifully, adding that irresistible gooeyness to each bite.
Enchilada Sauce: Whether it’s store-bought or homemade favorite, enchilada sauce brings the flavors together.
Tortillas: Use flour or corn, depending on your preference and dietary needs.
Substitutions and Variations
Cheese: Try cheddar, Monterey Jack, or even a dairy-free cheese for a vegan option.
Spices: Add a pinch of smoked paprika or chili powder if you want a smoky kick.
Tortillas: Flour tortillas make for soft, foldable enchiladas, while corn tortillas give a classic Mexican texture. Just warm the corn tortillas before rolling to prevent them from breaking.
How to Make Sweet Potato Black Bean Enchiladas
Step 1: Preheat the oven to 400°F. Poke the sweet potatoes all over with a fork and bake for about 1 hour, until fork tender. Turn the oven down to 350°F.
Step 2: Remove from the oven, allow to cool slightly, then slice down the middle and scoop out all the pulp into a bowl.
Step 3: To the sweet potato pulp, add the garlic powder, onion powder, cumin, salt, black beans, and 1 cup of cheese. Stir to thoroughly combine.
Step 4: Pour half of the enchilada sauce into a 9×11 baking dish.
Step 5: Place about 1/2 cup mixture into the middle of each tortilla and roll up.
Step 6: Place the enchiladas, seam side down, into the baking dish. Pour the remaining enchilada sauce on top.
Step 7: Cover with foil and bake for 15 minutes.
Step 8: Remove foil, sprinkle with cheese and bake uncovered for an additional 15 minutes until cheese is melted and browned slightly
Tips and Tricks
Pre-bake the Sweet Potatoes: Bake the sweet potatoes in advance to save time when you’re ready to assemble the enchiladas. Scoop out the sweet potato flesh while it’s still slightly warm (this makes it much easier to separate from the skin), then store in an airtight container in the refrigerator.
Warm the Tortillas: If using corn tortillas, warm them up to make them easier to roll without cracking.
Adjust Spice Level: Customize the spice level by using mild or spicy enchilada sauce or adding a dash of hot sauce to the filling.
Add Toppings: Garnish with fresh cilantro, diced avocado, Guacamole or a drizzle of sour cream for extra flavor.
FAQs
Can I make sweet potato black bean enchiladas ahead of time?
Yes! You can assemble them up to a day ahead, cover with foil, and refrigerate. When you’re ready to bake, add about 5 extra minutes to the baking time to ensure they’re heated through.
Are these vegetarian enchiladas freezer-friendly?
Definitely! Freeze unbaked enchiladas in an airtight container. When ready to eat, bake from frozen at 350°F, adding 15-20 minutes to the baking time.
Can I make this enchilada recipe vegan?
Yes! Substitute the cheese with a vegan cheese or omit it altogether for a fully plant-based dish.
These vegetarian Sweet Potato Black Bean Enchiladas are cozy, delicious, and perfect for any night of the week! We make these so often, and the whole family can’t get enough. I’d love to know what you think — leave a comment and rating below!
Poke the sweet potatoes all over with a fork and place on a foil lined baking sheet in the oven until fork tender, about 1 hour. Turn the oven down to 350°F.
Remove from the oven, allow to cool slightly, then slice down the middle and scoop out all the pulp into a bowl.
To the sweet potato pulp, add the garlic powder, onion powder, cumin, salt, black beans, and 1 cup of cheese. Stir to thoroughly combine.
Pour half of the enchilada sauce into a 9×11 baking dish.
Place about 1/2 cup mixture into the middle of each tortilla and roll up.
Place the enchiladas, seam side down, into the baking dish. Pour the remaining enchilada sauce on top.
Cover with foil and bake for 15 minutes.
Remove foil and sprinkle with cheese and bake uncovered for an additional 15 minutes until cheese is melted and browned slightly
Notes
Meal Prep the Sweet Potatoes: The sweet potatoes can be baked up to 2 days ahead of time and the pulp removed and stored in the fridge.
Warm the Tortillas: If using corn tortillas, warm them up to make them easier to roll without cracking.
Add Toppings: Garnish with fresh cilantro, diced avocado, Guacamole or a drizzle of sour cream for extra flavor.
Adjust Spice Level: Customize the spice level by using mild or spicy enchilada sauce or adding a dash of hot sauce to the filling.
Dinnertime just got a whole lot easier! With this premade meal plan take the stress out of meal time. Save time and money while being inspired to try new recipes!
Dinnertime just got a whole lot easier! With this premade meal plan take the stress out of meal time. Save time and money while being inspired to try new recipes!
This chicken tortilla soup is warm, comforting, and packed with flavor, Juicy chicken breasts cook right in the soup alongside black beans, and corn. It’s all topped off with crispy tortilla strips.
This chicken tortilla soup is warm, comforting, and packed with flavor, Juicy chicken breasts cook right in the soup alongside black beans, and corn. It's all topped off with crispy tortilla strips.
Dinnertime just got a whole lot easier! With this premade meal plan take the stress out of meal time. Save time and money while being inspired to try new recipes!
Dinnertime just got a whole lot easier! With this premade meal plan take the stress out of meal time. Save time and money while being inspired to try new recipes!
Dinnertime just got a whole lot easier! With this premade meal plan take the stress out of meal time. Save time and money while being inspired to try new recipes!
Dinnertime just got a whole lot easier! With this premade meal plan take the stress out of meal time. Save time and money while being inspired to try new recipes!
If you’re busy parent looking for an easy, crowd-pleasing meal, these Mexican Enchiladas are just what you need. They’re packed with tender shredded chicken, gooey cheese, and smothered in enchilada sauce. Plus, they’re super customizable, so you can make them just the way you like! Mexican Enchiladas are one of my go-to weeknight meals! Why I Love This Recipe…
If you’re busy parent looking for an easy, crowd-pleasing meal, these Mexican Enchiladas are just what you need. They’re packed with tender shredded chicken, gooey cheese, and smothered in enchilada sauce. Plus, they’re super customizable, so you can make them just the way you like! Mexican Enchiladas are one of my go-to weeknight meals!
Family favorite: My kids ask for these chicken enchiladas on repeat! It’s always a hit and never fails to make everyone happy.
Simple, but packed with flavor: With just a few ingredients, you get a dish that tastes like you spent hours in the kitchen. If you love quick and flavorful meals, check out my Beef and Broccoli Stir Fry for another weeknight winner.
Great for busy nights: Whether I’m rushing between work, kids’ activities or just need something easy, this enchiladas recipe is a lifesaver. Make things even simpler by having Mexican Chicken in the Crock Potready to shred!
Make-ahead friendly: These enchiladas are perfect for prepping ahead and freezing, similar to how I prep my Mexican Lasagna. It’s so convenient to have something in the freezer ready to pop in the oven for those hectic days.
Customizable for picky eaters: You can easily switch up the fillings depending on what everyone likes.
The Ingredients
Onion & Red Bell Pepper: These veggies add flavor and texture to the filling, making these enchiladas irresistibly delicious.
Ground Cumin: This warm, earthy spice provides the classic Mexican flavor that enchiladas are known for.
Garlic Clove: Just one clove adds an aromatic kick that enhances all the other flavors.
Corn: Whether you use fresh corn off the cob or defrosted frozen corn, it adds a touch of sweetness and crunch to the enchiladas.
Mexican Cheese Blend: This mix of melty cheeses like cheddar and Monterey Jack makes your enchiladas cheesy and irresistible.
Enchilada Sauce: The key to rich, flavorful enchiladas. Use your favorite store-bought or try making your own homemade enchilada sauce (find my enchilada sauce recipe in this Vegetarian Enchilada Casserole post)!
Flour Tortillas: I use flour tortillas because they’re soft, easy to roll, and crack less than corn tortillas. Perfect for holding all that delicious filling inside!
Substitutions and Variations
Feel free to get creative with your enchiladas! Here are some ways you can switch it up:
Meat options: Swap out chicken for ground beef, turkey, or even Mexican shredded pork.
Cheese choices: While I love the Mexican cheese blend, you could also use cheddar, Monterey Jack, Mozzarella or even pepper jack for a bit of heat.
Corn Tortillas: Feel free to use corn tortillas instead of flour. You will want to heat them up in a pan or microwave for 10-15 seconds before rolling so they’re more pliable and less likely to break apart.
Red or Green Sauce: Feel free to use red or green enchilada sauce for different flavor profiles!
How to Make Mexican Enchiladas
Step 1: Preheat the oven to 350°F. In a sauté pan, heat 1 tablespoon of olive oil over medium heat. Add chopped onions and salt, cooking for 3 minutes.
Step 2: Add the red bell pepper and cook for another 2 minutes. Stir in cumin and garlic, and cook for an additional minute before removing the mixture from the pan.
Step 3: Let the mixture cool slightly, then add the shredded chicken, corn, and 1 cup of cheese. Stir to combine.
Step 4: Pour half of the enchilada sauce into a 9 x 11-inch baking dish.
Step 5: Lay a tortilla flat, add about ½ cup of filling, and roll tightly, like a burrito. Place the enchiladas seam-side down in the baking dish. Repeat with the remaining tortillas and filling, placing them snugly in the dish.
Step 6: Pour the remaining enchilada sauce over the top and sprinkle with the remaining ½ cup of cheese. (If planning to freeze, do so after this step!).
Step 7: Cover with foil and bake for 25-30 minutes (35-40 minutes if baking from frozen).
Step 8: Serve with a dollop of sour cream and chopped cilantro if desired.
Tips and Tricks
Don’t overfill: Be careful not to overstuff the tortillas to avoid tearing them when rolling.
Freezing: If you plan to freeze these enchiladas (they freeze really well!), assemble them but don’t bake them yet. Wrap the dish in foil so that it’s airtight and freeze for up to 4 months. When you’re ready to cook, just pop them in the oven straight from the freezer and add 10-15 minutes to the baking time!
Warming tortillas: If your tortillas are stiff or cracking, warm them in the microwave for 10-15 seconds before filling to make them more pliable.
FAQs
Can I make Mexican enchiladas ahead of time?
Absolutely! You can assemble the enchiladas and refrigerate or freeze them before baking. Just add 10-15 minutes to the cooking time if starting from frozen.
If you’re looking for a dish that’s packed with flavor, easy to make, and sure to please the whole family, then you’re going to love these Mexican Enchiladas! This recipe is a go-to for busy nights when I need something hearty and delicious on the table fast. Whether you’re making them for a weeknight meal or prepping ahead to freeze, these enchiladas are as satisfying as they are simple.
Heat 1 tablespoon of olive oil in a sauté pan over medium heat and cook onions and salt for 3 minutes.
Add red bell pepper and sauté for another 2 minutes.
Add cumin and garlic and sauté for an additional minute.
Remove the mixture from the pan and place in a bowl. After the mixture has cooled, add the chicken, corn, and 1 cup cheese. Mix to combine.
Pour half of the enchilada sauce in a 9 x 11 inch baking dish.
Lay a tortilla flat, add about 1/2 cup of filling, and roll tightly, like a burrito. Place the enchiladas seam-side down in the baking dish.
Repeat with the remaining tortillas and filling, placing them snugly in the dish.
Pour the remaining enchilada sauce over the top and sprinkle with the remaining 1/2 cup of cheese. (*If you’re planning on cooking this dish another day, cover it and freeze up to 4 months at this point.)
Cover the dish with foil and bake in the oven for 25-30 minutes. If you are starting with frozen enchiladas, bake covered for 35-40 minutes.
Serve with chopped cilantro and a dollop of sour cream if desired.
Notes
Freezing: Enchiladas will stay in the freezer for up to 4 months. For best results, prepare enchiladas then freeze. Do not bake. When ready to serve, bake from frozen adding 10-15 minutes to the cook time.
Warming tortillas: If your tortillas are stiff or cracking, warm them in the microwave for 10-15 seconds before filling to make them more pliable.
Looking for a delicious, meat-free meal that’ll satisfy even the pickiest eaters in your family? This Vegetarian Crunchwrap Supreme is your answer! It’s loaded with crispy tofu, fresh veggies, melty cheese, and a zesty sauce, all wrapped up in a warm tortilla. It’s way better (and healthier) than anything you’ll get at a fast food…
Looking for a delicious, meat-free meal that’ll satisfy even the pickiest eaters in your family? This Vegetarian Crunchwrap Supreme is your answer! It’s loaded with crispy tofu, fresh veggies, melty cheese, and a zesty sauce, all wrapped up in a warm tortilla. It’s way better (and healthier) than anything you’ll get at a fast food chain.
Easy to make: This crunchwrap might look intimidating, but it’s actually really easy to make (and even more fun to eat!).
Perfect Texture: The crunchy tortilla in the middle adds texture, and the cheesy, seasoned tofu filling is so satisfying that even meat-lovers will be coming back for more!
Kid-friendly: This recipe is great for kids because it’s fun to make and easy to eat since it’s hand held! Mine all love to assemble their own personal crunchwrap so they can have their favorite veggies wrapped inside.
Fast food alternative: When it comes to healthy meals for my family, fast food doesn’t usually make the list. I love creating healthy homemade versions of fast food favorites, and this Vegetarian Crunchwrap Supreme is a perfect alternative to the traditional fast food crunchwrap!
The Ingredients
For the Crunchwrap:
Tofu: Extra firm tofu is a great meat substitute. Make sure to drain and press it well for the best texture. Looking for more recipes with tofu? Try my Sweet Gingery Tofu, Mapo Tofu and delicious Chocolate Tofu Pudding!
Tortillas: You’ll need both a large flour tortilla and a small corn or flour tortilla for that perfect crunch.
Cheese: A mix of Mexican shredded cheese like Monterey Jack, mozzarella, and cheddar adds a melty, flavorful layer. Swap for vegan cheese if needed.
Taco seasoning: Adds all the classic Mexican flavors to the tofu.
Lettuce and tomato: Fresh and crunchy toppings to balance the richness.
Olive oil: Used to crisp up the tortillas and cook the tofu.
For the Sauce:
Sour cream and mayo: Creamy base for the sauce. Use dairy-free options to make it vegan.
Hot sauce: For a little heat (optional, of course).
Garlic powder and paprika: Give the sauce a savory depth.
Lemon juice: Brightens up the flavors and adds a fresh kick.
Variations and Substitutions
There are so many ways to make this crunchwrap your own! Here are a few ideas:
Make it vegan: Swap out the cheese, sour cream and mayo for your favorite vegan alternatives, and you’ve got a completely plant-based meal.
Switch the protein: Not a fan of tofu? Try black beans, refried beans, or another meat substitute like plant-based taco meat if you prefer.
Add more veggies: Load up on extra veggies like sautéed bell peppers, avocado, or corn for added nutrition and flavor.
How to Make a Vegetarian Crunchwrap Supreme
Step 1: Cut the tofu into 1/2 inch cubes.
Step 2: Heat 2 tbsp oil in a small sauté pan over medium/high heat add the tofu and sprinkle with salt and taco seasoning. Cook for 4-5 minutes stirring occasionally or until golden.
Step 3: Heat 3 tbsp oil in a large sauté pan over medium/high heat and cook the small tortilla for 3-4 minutes, flipping halfway through or until crispy and golden. Drain on a paper towel to remove excess oil.
Step 4: While the tortilla is sautéing, whisk together the sauce ingredients.
Step 5: Place the large tortilla on a work surface. Top with tofu, 1/2 the sauce, 1/2 the cheese and the crispy tortilla.
Step 6: On top of the crispy tortilla, add the lettuce, tomato, remaining cheese.
Step 7: Fold the large tortilla up and around the crispy tortilla and filling folding in a clockwise manner until you have 5-6 folds and flip over fold side down.
Step 8: Heat the large sauté pan over medium/high heat and place the tortilla in the pan fold side down. Cook the crunch wrap for 3 minutes on each side or until golden. Serve with remainder of sauce for dipping.
Tips and Tricks
Folding the crunchwrap: If your large tortilla isn’t big enough to fully fold around the fillings, you can add a small piece of another tortilla to cover the gap before cooking.
Get creative with fillings: Feel free to add whatever you like inside—avocado, salsa, beans, or even rice would all be delicious. Just try not to overfill so you can still fold the tortilla.
Another Tortilla Hack: If you don’t want to buy two different sizes of tortillas, just use the large burrito-sized ones. You can cut a smaller tortilla out of it using a sharp knife or even a large cookie cutter. Use the leftover pieces to make homemade tortilla chips!
If you’re looking for a new meatless meal to add to your repertoire, Vegetarian Crunchwrap Supremes should surely make the list. They’re delicious and a fun, family activity that everyone can get involved in! Let me know what you think by leaving a comment and rating below!
This Vegetarian Crunchwrap Supreme is loaded with crispy tofu, fresh veggies, melty cheese, and a zesty sauce, all wrapped up in a warm tortilla. It's way better (and healthier) than anything you'll get at a fast food chain.
Heat 2 tbsp oil in a small sauté pan over medium/high heat add the tofu and sprinkle with salt and taco seasoning. Cook for 4-5 minutes stirring occasionally or until golden.
Heat 3 tbsp oil in a large sauté pan over medium/high heat and cook the small tortilla for 3-4 minutes, flipping halfway through or until crispy and golden. Drain on a paper towel to remove excess oil.
While the tortilla is sautéing, whisk together the sauce ingredients.
Place the large tortilla on a work surface. Top with tofu, 1/2 the sauce, 1/2 the cheese and the crispy tortilla. On top of the crispy tortilla, add the lettuce, tomato, remaining cheese. The extra sauce is used for dipping at the end.
Fold the large tortilla up and around the crispy tortilla and filling folding in a clockwise manner until you have 5-6 folds and flip over fold side down.
Heat the large sauté pan over medium/high heat and place the tortilla in the pan folds side down. Cook the crunch wrap for 3 minutes on each side or until golden.
Notes
Folding the crunchwrap: If your large tortilla isn’t big enough to fully fold around the fillings, you can add a small piece of another tortilla to cover the gap before cooking.
Get creative with fillings: Feel free to add whatever you like inside—avocado, salsa, beans, or even rice would all be delicious. Just try not to overfill so you can still fold the tortilla.
Another Tortilla Hack: If you don’t want to buy two different sizes of tortillas, just use the large burrito-sized ones. You can cut a smaller tortilla out of it using a sharp knife or even a large cookie cutter. Use the leftover pieces to make homemade tortilla chips!
If you’re looking for a quick, comforting meal with a Mexican twist, this Mexican Lasagna recipe is the perfect choice! Layered with rows of tortillas, chicken, cheese and salsa, this dish is full of flavor and the perfect recipe for an easy weeknight dinner. Plus, kids love it! Why I Love This Recipe The Ingredients…
If you’re looking for a quick, comforting meal with a Mexican twist, this Mexican Lasagna recipe is the perfect choice! Layered with rows of tortillas, chicken, cheese and salsa, this dish is full of flavor and the perfect recipe for an easy weeknight dinner. Plus, kids love it!
So Simple: Just like my Mexican Enchiladas recipe, this dish comes together super fast, especially if you use a rotisserie chicken from the grocery store. It’s ideal for those nights when you need a delicious dinner ASAP.
Kid-Friendly: When it comes to lasagna, whether it’s this dish, Vegetarian Skillet Lasagna or Lasagna Rolls, part of the fun is layering the dish. It’s a great way to get kids involved in the kitchen and encourage them to try new foods! Let the little ones place the tortillas while you handle the chicken and cheese.
Great for a Crowd: This Mexican Lasagna recipe is great if you’re looking to feed a crowd. It also freezes beautifully, so you can enjoy it any time. Or put leftovers in your kid’s school lunch with some avocado slices and call it a day!
Customizable: You can easily swap in ingredients or add extras like black beans, sautéed veggies, or different cheeses.
The Ingredients
Corn tortillas: Tortillas replace lasagna noodles in this casserole with a Mexican inspired twist.
Egg: Helps bind the ingredients together for a rich, hearty filling.
Milk: Adds a bit of moisture and creaminess to the filling.
Sour cream: Brings a tangy, creamy element that makes the lasagna extra delicious.
Chunky salsa: Choose your favorite mild salsa for a boost of flavor—chunky is best for texture!
Cream cheese: These little cubes melt into the lasagna, adding pockets of creamy goodness.
Fresh cilantro: Brightens up the flavors and adds a pop of freshness.
Scallions: Provide a mild onion flavor that complements the other ingredients.
Mexican cheese blend (or Monterey Jack & Mild Cheddar): Melty cheese is a must in lasagna, and this blend gives just the right cheesy goodness!
Variations and Substitutions
This Mexican Lasagna recipe is super flexible, so feel free to mix it up with these variations!
Switch the Protein: Swap out the chicken for ground beef, turkey, or even a vegetarian option like cubed firm tofu, sautéed vegetables, black beans or your favorite sautéed plant based meat substitute.
Add Veggies: Try layering in sautéed bell peppers, zucchini, or corn for extra color and nutrition.
Use Flour Tortillas: If you prefer, you can use flour tortillas instead of corn. The texture will be softer, but just as delicious!
Spice it Up: Want more heat? Use a medium or hot salsa, or add diced jalapeños into the chicken mixture.
How to Make Mexican Lasagna
Step 1: Preheat oven to 350°F. Place the tortillas on an oil sprayed baking sheet, then spray the tops with additional oil. Bake for 8-10 minutes, remove and set aside.
Step 2: In a large bowl, whisk one egg. Add the milk, sour cream, salsa, shredded chicken, cubed cream cheese, cilantro, scallions and salt. Stir to combine.
Step 3: Arrange half of the par-baked tortillas on the bottom of an oil sprayed 7×11 baking dish. Layer half the chicken mixture on top of the tortillas, then layer 1 cup of the cheese blend on top.
Step 4: Continue to layer the rest of the tortillas on top, followed by the remaining chicken mixture and cheese.
Step 5: Bake uncovered for 35 minutes. Serve.
Tips and Tricks
Par-bake the tortillas: This step is key to keeping the layers from becoming soggy.
Make it ahead: Assemble the lasagna up to a day ahead, then cover and refrigerate until ready to bake.
Freezing: You can freeze the lasagna either before or after baking. If freezing before, simply bake from frozen, adding an extra 10-15 minutes of cook time.
FAQs
Can I use flour tortillas instead of corn tortillas for Mexican Lasagna?
Absolutely! Flour tortillas work just as well and can be swapped 1:1.
What’s the best salsa for this recipe?
Especially if you are serving this to kids, a mild, chunky salsa works best to balance the flavors, but if you like a little more heat, feel free to use medium or hot salsa.
This Mexican Lasagna recipe is a family favorite in my kitchen! It’s quick to make, full of flavor, and super customizable. Whether you’re serving it for a weeknight dinner or meal-prepping for the week, this dish is sure to be a hit! Let me know what you think by leaving a comment and rating below!
2cupsMexican cheese blend (or a blend of Monterey Jack and Mild Cheddar), divided
Instructions
Preheat oven to 350°F.
Place the tortillas on an oil sprayed baking sheet, then spray the tops with additional oil.
Bake for 8-10 minutes, remove and set aside.
In a large bowl, whisk one egg. Add the milk, sour cream, salsa, shredded chicken, cubed cream cheese, cilantro, scallions and salt. Stir to combine.
Arrange half of the par-baked tortillas on the bottom of an oil sprayed 7×11 baking dish. Layer half the chicken mixture on top of the tortillas, then layer 1 cup of the cheese blend on top.
Continue to layer the rest of the tortillas on top, followed by the remaining chicken mixture and cheese.
Bake uncovered for 35 minutes.
Notes
Par-bake the tortillas: This step is key to keeping the layers from becoming soggy.
Make it ahead: Assemble the lasagna up to a day ahead, then cover and refrigerate until ready to bake.
Freezing: You can freeze the lasagna either before or after baking. If freezing before, bake from frozen, adding an extra 10-15 minutes of cook time.
Try this quick and tasty recipe for sheet pan quesadillas made in the oven. It’s a simple quick fix for a weeknight dinner or a hot lunch, and so easy to make. Try it as an appetizer with an array of Mexican inspired dips and toppings!
Try this quick and tasty recipe for sheet pan quesadillas made in the oven. It's a simple quick fix for a weeknight dinner or a hot lunch, and so easy to make. Try it as an appetizer with an array of Mexican inspired dips and toppings!
