Ingredients for Enchilada Lasagna
- Corn Tortillas
- Cooked Chicken
- Enchilada Sauce
- Mexican Blend Cheese
- Yellow Rice
- Frozen Corn
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How to Make Enchilada Lasagna
- Preheat oven to 375°F (190°C).
- In a large skillet, brown the ground beef (or cook chicken if using) over medium-high heat. Drain off any excess grease.
- Add olive oil to the skillet, then sauté the onion and garlic until softened (about 5 minutes).
- Stir in the diced tomatoes and green chilies and enchilada sauce. Simmer for 5 minutes.
- Spread a thin layer of enchilada sauce in the bottom of a 9x13 inch baking dish.
- Layer 3 tortillas in the bottom of the dish, slightly overlapping if necessary.
- Spread one-third of the meat mixture over the tortillas.
- Sprinkle with one-third of each cheese.
- Repeat layers twice more: tortillas, meat mixture, cheese.
- Pour remaining enchilada sauce over the top layer.
- Bake for 20-25 minutes, or until bubbly and cheese is melted and golden brown.
- Let stand for 5 minutes before serving.
Nutrition Information (Approximate per serving)
Sodium
59 g
Sugar
15g
Fat
42g
Carbs
15g
