Dairy Free Chicken Enchilada Lasagna

quick, easy, family recipe for your weeknight

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I’ve been making the ground beef version of this recipe for many years and finally got my act together for the chicken one. Let me tell you, my whole family agrees that this is the only way to make it now!

Ingredients:

6 medium tortillas
2lbs chicken
1/2 a medium onion, diced
1 can back beans
1 large can enchilada sauce
1 bag Moocho cheddar or fiesta shreds
1/4t salt
1/4t pepper
1/2t garlic
1/2t onion powder

Instructions:

1. Place black beans, onion, and chicken in the instant pot. Sprinkle seasonings on top and pressure cook for 5 minutes.
2. Preheat oven to 375°F.
3. Cut 4 of the tortillas in half, and one tortilla into quarters.
4. Use the rest of the time that the beans and chicken are pressure cooking to prepare any sides you want. You could dice onion & bell pepper for Mexican rice or mix up some guacamole. Whatever suits your family!
5. Once the pressure cooker is finished, let the bean and chicken mixture Natural Pressure Release (NPR) for 10 minutes.
6. Add a little bit of enchilada sauce to the bottom of your 9”x9” square baking dish. Enough to just cover the bottom and keep the tortilla from sticking.
7. Manually finish the release and shred the chicken, I like to use the plastic blade on my food processor, but there are lots of other options to get the chicken shredded quickly.
8. Return the chicken to the pot. Add most of the can of enchilada sauce to the mixture and stir. See note for how much to add.
9. Put two tortilla halves on the right and left sides of the dish, so the cut side is flush with the side of the dish. Then use two quarters of tortilla to fill the gaps.
10. Cover with the chicken & bean mixture.
11. Top with Moocho Cheddar or Fiesta Shreds.
12. Repeat steps 9 through 11. Except the second time, put the tortilla halves against the top and bottom of the dish and the quarters will fill the gaps on the sides. Continue alternating for the next two layers.
13. On the last layer, top with cheese THEN the remainder of the bean and chicken mixture. This is because Moocho melts best inside things, not on top. Alternatively you can put a bowl of boiling water in the oven to steam the shreds and they will melt that way.
14. Bake at 400°F for 35-40 minutes.
15. Serve with Mexican rice, refried beans, guacamole, and any other favorite sides. Or you could add Chick-fil-A sauce like my 4 year old does!
16. Enjoy!

Notes:
The more sauce you add, the thinner the mix will be. A lot of the liquid will bake off in the oven, but not all of it, so keep that in mind. I used all but about the last inch or so.