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1
For Sauce:.
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Mix all dry sauce ingredients.
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Combine with 1 cup of water.
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4
In a small sauce pan over medium heat whisk and heat until sauce thickens and coats the back of a spoon.
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5
Add the can of tomato sauce.
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6
Mix well, taste, adjust spices to your preference, then set aside.
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7
For Enchiladas:.
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8
Brown 1/2 lb of ground beef, drain fat, add your favorite taco seasoning and water and simmer until thickened.
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9
In another pan add butter or oil and saute the chopped onion and the corn for about 7 mins or until softened.
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10
Add more butter or oil if needed while cooking.
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Add garlic and saute everything for a few more minutes being careful not to burn the garlic.
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12
Turn off heat and set aside.
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13
Preheat oven to 350.
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14
Add the heavy cream to the sauce mixture you set aside earlier and mix well.
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15
Assemble the lasanga enchiladas:.
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16
Grease a 9X9 baking dish, spread a small amount of sauce on the bottom of the dish and lay down 3 tortillas.
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17
If needed, you can briefly heat each tortilla in a bit of oil to soften it before assembling the lasanga.
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18
Next put a layer of seasoned beef, onion/corn/garlic mixture, and cheese down.
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19
Drip a bit of sauce on top of the added ingredients.
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20
Add another layer of 3 tortillas.
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Continue adding layers until all the filling has been added.
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22
You will probably have about 4 layers.
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23
After adding the last 3 tortillas spread sauce around the top so it is totally covered.
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Cover pan with foil and bake for about 30 minutes Remove foil, top with more shredded cheese, return to oven for a few more minutes until cheese is melted.
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25
Enjoy!
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26
Serve with sour cream, rice and beans.
