Single girl dinners

Ingredients

• 2 cups Shredded Chicken Breast (cooked and shredded; can use rotisserie chicken for speed)
• 1 can (15 oz) Black Beans (drained and rinsed)
• 2 cups Red Enchilada Sauce (store‑bought or homemade)
• 6 pieces Corn Tortillas (6‑inch size, warmed briefly to make them pliable)
• 1.5 cups Shredded Mexican Blend Cheese (cheddar, Monterey Jack or a pre‑shredded blend)
• 0.5 cup Avocado Sour Cream (blend ripe avocado with dairy‑free sour cream or Greek yogurt)
• 1 piece Jalapeño Pepper (finely diced; optional for extra heat)
• 0.5 tsp Salt (to taste)
• 0.25 tsp Black Pepper (freshly ground)

Instructions

1. Preheat Oven

   Set the oven to 375°F (190°C) and let it fully preheat while you prepare the filling.

   Time: PT10M

   Temperature: 375°F

2. Prepare the Filling

   In a mixing bowl combine shredded chicken, drained black beans, half of the enchilada sauce, diced jalapeño, salt, and pepper. Stir until evenly mixed.

   Time: PT5M

3. First Layer

   Lay 2‑3 warmed corn tortillas in the bottom of the baking dish, overlapping slightly. Spread half of the chicken‑bean mixture over the tortillas, then sprinkle 1/3 of the shredded cheese on top.

   Time: PT5M

4. Second Layer

   Add the remaining tortillas, then the rest of the chicken‑bean mixture. Drizzle the remaining enchilada sauce evenly, and top with the remaining cheese.

   Time: PT5M

5. Bake Covered

   Cover the dish loosely with aluminum foil and bake for 30 minutes.

   Time: PT30M

   Temperature: 375°F

6. Finish Baking Uncovered

   Remove the foil and bake an additional 5 minutes, or until the cheese is golden and bubbling.

   Time: PT5M

   Temperature: 375°F

7. Rest and Serve

   Let the lasagna rest for 5 minutes, then dollop avocado sour cream on each serving and enjoy.

   Time: PT5M

Nutrition Facts

Calories

380

Protein

30 g

Carbohydrates

35 g

Fat

15 g

Fiber

8 g