Hello everybody, I hope you are having an amazing day today. Today, we’re going to make a distinctive dish, enchilada lasagna. One of my favorites food recipes. For mine, I will make it a bit unique. This is gonna smell and look delicious.
Enchilada Lasagna is one of the most favored of recent trending foods on earth. It’s simple, it is fast, it tastes yummy. It’s enjoyed by millions daily. Enchilada Lasagna is something which I’ve loved my whole life. They’re fine and they look fantastic.
Spread a thin layer of enchilada sauce on the bottom of a medium casserole dish. Reviews for: Photos of Enchilada Lasagna. Enchilada Lasagna. this link is to an external site that may or may not meet accessibility guidelines. I'm talking about enchilada lasagna in this post.
To get started with this particular recipe, we have to first prepare a few ingredients. You can have enchilada lasagna using 10 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make Enchilada Lasagna:
- Take 1 tbsp. olive oil
- Get 1 lb. ground beef (or ground turkey)
- Make ready 1/2 yellow onion, diced
- Get 1 bell pepper, diced
- Get 2 cloves garlic, minced
- Make ready 1 can (15 oz.) pinto beans, rinsed and drained
- Take 2 tbsp. taco seasoning (homemade or 1 store bought packet)
- Get 1 can (19 oz.) red enchilada sauce
- Prepare 2 cups shredded Colby Jack cheese
- Prepare 8 small tortillas, all sliced in half (flour or corn work)
How about some cheese, cheese and more cheese?? Easy enchilada lasagna over and over again! I do like traditional enchiladas better, but this receipe is great for during the week. Swap out lasagna noodles for corn tortillas and layer between chicken breast, cheese, herbs and a tongue-sizzling sauce.
Steps 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.
I do like traditional enchiladas better, but this receipe is great for during the week. Swap out lasagna noodles for corn tortillas and layer between chicken breast, cheese, herbs and a tongue-sizzling sauce. Summary: It's our classic one-dish wonder. Layer traditional enchilada ingredients between tortillas right on the stove top for a super supper for two. 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.
So that’s going to wrap this up for this special food enchilada lasagna recipe. Thanks so much for your time. I’m confident that you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
