Monday, October 20, 2008

Enchilada Lasagna

I just shared this recipe with a friend and as I pressed the SEND button it dawned on me that there are probably a lot of friends out there who would love a new recipe. This one is a favorite in our house. No rolling required! :)

Enchilada Lasagna
Preheat oven to 350F
Makes one 9x13 pan

1 19oz can Old El Paso Mild Enchilada Sauce
1 15oz can HyVee Mild Enchilada Sauce
1 10oz can Old El Paso Mild Green Chili Enchilada Sauce
(You'll have some sauce leftover, but they each taste different and blend to make it just right.
If you can't find these brands, just pick any 2 red and 1 green... it's a forgiving recipe!)
4 cups shredded cheese (cheddar or a cheddar blend)
36 +\- white corn tortillas, cut in half
1 lb ground beef
1 packet taco seasoning
1 can black olives, sliced
1 can sweet corn (or frozen)
1 small can diced mild green chilies

Brown ground beef, using directions on taco seasoning packet (also yummy as plain cheese enchiladas).

Cut tortillas, slice olives, open & drain green chilies and corn. Use can opener key to open pour spouts in enchilada sauces. Open/prepare cheese.

Begin with a layer of enchilada sauce on bottom of pan, enough to coat the pan bottom (this will keep your tortillas from sticking).

Then the tortillas, with flat edges along outside of pan - arrange 3 along the sides, 1 on each end, and 3-4 down the middle.

Then 1/3 each of all other ingredients, and ~1 cup cheese. Another splash of sauce, tortillas, ingredients... repeat until pan is full - usually about 3 layers. Finish with a final layer of ingredients and cheese. Cover with foil, shiny side down, and bake for 30-40 minutes or until bubbly.

Serve with sour cream, chips & salsa. Enjoy!

It's so easy to double this recipe and make the whole thing assemly-line-style that I usually make 2 pans at a time and freeze generous portions in quart ziplock bags. They reheat beautifully!

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