1-First Step: Prep Ingredients and Preheat Oven Preheat your oven to 375°F (190°C). Shred your chicken or chosen plant-based protein. Dice onions, chop bell peppers, mince garlic, and shred cheeses or prepare vegan alternatives for smooth assembly.

2-Second Step: Prepare the Baking Dish Lightly oil a 9×13-inch baking dish. Spread half a cup of enchilada sauce evenly on the bottom to prevent sticking and create the flavor foundation.

3-Third Step: Assemble the First Layer Lay 6 corn tortillas evenly over the sauce. Spread half of the refried beans across the tortillas, then top with half the shredded chicken or protein. Distribute diced onions, bell peppers, and minced garlic evenly. Sprinkle with one-third of the shredded cheese. Pour a little more enchilada sauce over the layer to keep it moist.

4-Fourth Step: Repeat Layers Repeat the layering process with the next 6 tortillas, remaining beans, protein, vegetables, and cheese, followed by enchilada sauce. Ensure even distribution to maintain balance and prevent soggy spots.

5-Fifth Step: Finish with Toppings Top with the last 6 tortillas, spread the reserved enchilada sauce generously, and sprinkle the remaining cheese. This final cheesy layer will melt and brown beautifully.

6-Sixth Step: Bake the Lasagna Cover the dish with aluminum foil and place it on a rimmed baking sheet. Bake for 30 to 35 minutes, then remove the foil and bake for an additional 10 minutes or until the cheese is bubbly and golden.

7-Final Step: Rest and Serve Let the mexican enchilada lasagna rest for 5 to 10 minutes before slicing. Garnish with optional toppings like fresh cilantro, sliced radishes, or diced avocado to add freshness and texture. Serve warm and enjoy the layered goodness.