Recipe: Tasty Enchilada Lasagna

Enchilada Lasagna. This Enchilada Lasagne makes a rich and indulgent tasting meal - it's great to serve for the whole family, or as part of a dinner party This Enchilada Lasagne is soooo much easier to make than standard enchiladas - there's no messing about trying to roll the wraps up, and the layering is very straight forward! In a skillet, cook ground beef, onion and garlic until the meat is browned and onion is tender; drain. Stir in tomato soup, picante sauce or salsa and refried beans.

Sauté the onion, stirring occasionally, until it begins to soften. This Chicken Enchilada Casserole recipe is a layered lasagna inspired dinner. Packed with tons of veggies and still tastes delicious, try it for dinner tonight! You can have Enchilada Lasagna using 10 ingredients and 7 steps. Here is how you achieve it.

Ingredients of Enchilada Lasagna

1. Prepare 1 tbsp. of olive oil.
2. It's 1 lb. of ground beef (or ground turkey).
3. You need 1/2 of yellow onion, diced.
4. You need 1 of bell pepper, diced.
5. It's 2 cloves of garlic, minced.
6. Prepare 1 can (15 oz.) of pinto beans, rinsed and drained.
7. Prepare 2 tbsp. of taco seasoning (homemade or 1 store bought packet).
8. Prepare 1 can (19 oz.) of red enchilada sauce.
9. It's 2 cups of shredded Colby Jack cheese.
10. It's 8 of small tortillas, all sliced in half (flour or corn work).

I like enchiladas and lasagna so, I put them together into a layered, cheesy and spicy love child that I like to call Chicken Enchilada Casserole. Combine the chiles, garlic, chili powder, cumin, chicken broth, tomato sauce, salt and pepper in a medium saucepan and put over high heat. In a large skillet, cook the beef, onion and garlic over medium heat until meat is no longer pink; drain. Stir in the tomatoes, enchilada sauce and cumin.

Enchilada Lasagna step by step

1. Preheat the oven to 350°F. Grease an 8x8 baking dish and set it aside..
2. 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..
3. 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..
4. 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..
5. 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)..
6. 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..
7. Let it sit for 5 or so minutes, then cut into it and serve..

Pour remaining enchilada sauce over noodles. Basically it's an enchilada layered up like a lasagna, then baked until bubbly and golden. Because it's made with leftover Pork Carnitas (Mexican Pulled Pork) which is already seasoned, all that's required is to mix it up with enchilada sauce, capsicum, corn and beans, then just layer it with tortillas. That's how I felt the first time I cooked these hearty stacked beef enchiladas. With layers of corn tortillas, spicy ground beef, roasted tomato salsa, and cheese, it's a cross between traditional rolled enchiladas and lasagna — yet easier to make than both.