Yes, I know, it does sound rather cross cultural but it’s truly more Tex-Mex than Italian. The lasagna reference is just my way of saying don’t roll it, layer it! Man, oh man is that a time saver! Faster to the table, means faster to my lips!

One dish meals are usually so satisfying because the layers of flavor blend together to create the perfect bite! The creamy sauce surrounding the roasted vegetables are made for each other. And there are usually leftovers! Dinner is ready in a snap for tomorrow night!

Enchiladas Suizas originated at Sanborns Cafe in Mexico City in 1950. Its name translates to, “Swiss Enchiladas,” and alludes to the generous amount of dairy used to make this heavenly delight! Love these enchiladas madly, oh yes I do! 

Slice squash in quarters and red bell pepper in wide strips.

Lightly drizzle olive oil over veggies and chicken thighs and rub to coat. Season with salt and pepper.

Grill the veggies and chicken.

Slice veggies in bite size pieces and remove corn from the cob.

Chop chicken thighs in bite size pieces and add to chopped veggies and black beans in a bowl.

Mix tomatillo salsa with sour cream, cilantro and chilies and set aside.

Cut corn tortillas in triangles.

Start layering with a little sauce in the bottom of a 9 1/2″ x 9 1/2″ pan.

Place a layer of corn tortilla triangles.

Spread with 1/2 of veggie chicken mixture.

Pour 1/2 of the sauce over the veggies and sprinkle with 1/2 of the cheese.

Repeat the layering with corn tortillas, the rest of the veggie chicken mixture and cheese. Bake 375 for 25-30 minutes.

Let the lasagna set for 5-10 minutes before cutting.

Top with avocado slices and sprinkle with cilantro. Serve with a small green salad.

TIP ~ Double the above recipe and freeze another pan of (uncooked) Grilled Chicken Veggie Lasagna Suizas. Making 2 is a real time saver for later but takes very little extra time up front!

Wrap the pan in aluminum foil and place in freezer. Be sure to label and date the top. Use within 2-3 months, if you can wait that long to have it again!

Defrost in the refrigerator over night. Bake at 375 for 25-30 minutes.