Enchilada Lasagna Recipe

Name: Enchilada Lasagna
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb ground sirloin or 1 lb ground chicken or 1 lb cut up chicken breast; 1 poblano pepper, diced; 1 anaheim chili, diced; 1 jalapeno, seeded and diced; 1 medium onion, diced; 2 -3 large garlic cloves, diced; 1 ½ cups diced tomatoes (give or take...); 7 ounces green chilies; 2 (10 ounce) cans enchilada sauce (or make your own); 2 cups mexican cheese (low fat...whatever you prefer); 12 corn tortillas or 12 flour tortillas; ½ cup salsa (or more to your preference); 12 ounces corn chips (or more to your preference); 12 bunch fresh cilantro, chopped; 8 tablespoons sour cream (I use low fat)

Servings: persons

1 lb ground sirloin or 1 lb ground chicken or 1 lb cut up chicken breast
1 poblano pepper, diced
1 anaheim chili, diced
1 jalapeno, seeded and diced
1 medium onion, diced
2 -3 large garlic cloves, diced
1 ½ cups diced tomatoes (give or take...)
7 ounces green chilies
2 (10 ounce) cans enchilada sauce (or make your own)
2 cups mexican cheese (low fat...whatever you prefer)
12 corn tortillas or 12 flour tortillas
½ cup salsa (or more to your preference)
12 ounces corn chips (or more to your preference)
12 bunch fresh cilantro, chopped
8 tablespoons sour cream (I use low fat)

1
If your making your own enchilada sauce, start it first.
2
We really like this recipe: http://www.food.com/recipe/homemade-enchilada-sauce-222519.
3
While the enchilada sauce is simmering, dice up the Chiles, peppers, onions and garlic.
4
Saute the meat (chicken or beef) in a large saute pan with the veg.
5
Start the saute with a tbl or so of EVOO.
6
Sprinkle with a bit of salt and pepper.
7
Once the meat is cooked, drain the pan of the excess oil/grease, if any.
8
Add in the tomatoes and green chiles.
9
Saute a bit longer -- warming the tomatoes and chiles.
10
(Can use a can or two of rotel if you don't have fresh).
11
Mix in 1/3 of the enchilada sauce and 1/2 the cheese to the meat / veg mixture.
12
Take the mixture off the heat.
13
Cut the tortillas in half.
14
Spray a light covering of EVOO in 9X12 pan.
15
Place a thin layer of the enchilada sauce on the bottom of the pan.
16
Add a layer (1/3) of the tortillas on the bottom of the pan.
17
Place 1/2 of the veg / meat mixture on top of the tortillas.
18
Add another layer (tortillas / rest of veg & meat), top with last 1/3 of tortillas.
19
Pour or spoon enchilada sauce on top of last layer.
20
Top with last 1/2 of the cheese.
21
Bake at 350 for 20 min to warm all of the ingredients.
22
Watch it towards the end - you may need to put tin foil over the top in case the cheese starts to burn / crisp too much.
23
Let it sit a few minutes (5) to solidify a bit and make it easier to cut.
24
Top with sour cream, cilantro, serve with corn chips and salsa -- Enjoy!

1813

kcal

Calories

Fat

282

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 lb ground sirloin or 1 lb ground chicken or 1 lb cut up chicken breast, 1 poblano pepper, diced, 1 anaheim chili, diced, 1 jalapeno, seeded and diced, and more.

Yes, Enchilada Lasagna falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Enchilada Lasagna

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