Black Bean & Chicken Enchilada Lasagna

• 2 cans (10 ounces each) enchilada sauce
• 12 corn tortillas (6 inches)
• 2 cups coarsely shredded rotisserie chicken
• 1 small onion, chopped
• 1 can (15 ounces) black beans, rinsed and drained
• 3 cans (4 ounces each) whole green chiles, drained and coarsely chopped
• 3 cups crumbled queso fresco or shredded Mexican cheese blend
• 2 medium ripe avocados
• 2 tablespoons sour cream
• 2 tablespoons lime juice
• 1/2 teaspoon salt
• Chopped fresh tomatoes and cilantro

1. Preheat oven to 350u0b0. 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.
2. Bake, uncovered, until bubbly and cheese is melted, 25-30 minutes. Let stand 10 minutes before serving.
3. Meanwhile, quarter, peel and pit 1 avocado; place avocado in a food processor. Add sour cream, lime juice and salt; process until smooth. Peel, pit and cut remaining avocado into small cubes.
4. Top lasagna with tomatoes, cilantro and cubed avocado. Serve with avocado sauce.

enchilada sauce, corn tortillas, rotisserie chicken, onion, black beans, green chiles, queso fresco, avocados, sour cream, lime juice, salt, tomatoes

Taken from www.tasteofhome.com/recipes/black-bean-chicken-enchilada-lasagna/ (may not work)