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Hey everyone, hope you’re having an incredible day today. Today, we’re going to make a distinctive dish, enchilada lasagna. One of my favorites food recipes. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Spread a thin layer of enchilada sauce on the bottom of a medium casserole dish. Easy enchilada lasagna over and over again! I'm talking about enchilada lasagna in this post.
Enchilada Lasagna is one of the most favored of recent trending foods in the world. It’s easy, it is quick, it tastes delicious. It’s enjoyed by millions daily. They are fine and they look fantastic. Enchilada Lasagna is something which I have loved my entire life.
To begin with this particular recipe, we must first prepare a few ingredients. You can have enchilada lasagna using 10 ingredients and 7 steps. Here is how you cook it.
Components of Enchilada Lasagna:
- Get 1 tbsp. olive oil
- Take 1 lb. ground beef (or ground turkey)
- Make ready 1/2 yellow onion, diced
- Get 1 bell pepper, diced
- Take 2 cloves garlic, minced
- Get 1 can (15 oz.) pinto beans, rinsed and drained
- Prepare 2 tbsp. taco seasoning (homemade or 1 store bought packet)
- Make ready 1 can (19 oz.) red enchilada sauce
- Make ready 2 cups shredded Colby Jack cheese
- Prepare 8 small tortillas, all sliced in half (flour or corn work)
These Enchilada Lasagna Rolls have all the great flavors of a classic chicken enchilada recipe, but we're ditching the tortillas and wrapping the filling inside some lasagna noodles. This thing was something I could make. I do like traditional enchiladas better, but this receipe is great for during the week. The red enchilada sauce takes just minutes to make and adds a serious kick to this veggie lasagna.
How to Process To Make Enchilada Lasagna:
- Preheat the oven to 350°F. Grease an 8x8 baking dish and set it aside.
- Heat the olive oil in a large skillet over medium heat. Once it's hot, add the peppers and onions. Cook, stirring often, until they begin to soften, about 3-5 minutes. Then add the garlic. Cook and stir a minute or so more, until fragrant.
- Add the beef to the skillet. Cook, breaking it up as it cooks, until it is browned throughout. Drain any excess fat if needed. Add the pinto beans and taco seasoning and stir to incorporate everything. Remove the skillet from the heat.
- Spread a layer of the enchilada sauce into the bottom of the baking dish, enough to coat the bottom. Arrange 4 of the tortilla halves around the dish.
- Spread 1/3 of the meat mixture over the tortillas, about 1/2 cup of cheese, then another layer of enchilada sauce. Arrange 4 more tortilla halves over that, then continue to layer everything until all the meat is used up (you should get 3 layers).
- After the last layer, add 4 more tortilla halves, then spread over the last of the enchilada sauce and sprinkle over the last 1/2 cup of cheese. Cover the dish with foil and bake for 20 minutes. Then remove the foil and bake an additional 15 minutes, until everything is heated through.
- Let it sit for 5 or so minutes, then cut into it and serve.
Layer traditional enchilada ingredients between tortillas right on the stove top for a super supper for two. Warning: This Mexican spin on lasagna is extremely messy. But we promise it's worth it. You'll want to scrape clean because the enchilada sauce is that good. Yep, we made enchilada sauce from scratch.
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