Enchilada Lasagna

by Katie on November 1, 2012

I’m so excited to share my newest creation with you! Why am I so excited, you ask? It’s because it is my newest favorite dinner. I’ve already made it twice – it’s just that delicious!

It’s hearty, warm, and has great Mexican flavor! The idea came about because I always buy corn tortillas for our tacos and we always have so many leftover.  But don’t you wait until you have leftover tortillas to make this for dinner…make it now.  :)

Why is it that flour tortillas come in packs of like 8 or 10, but corn tortillas come with like 100? I don’t get it. But they are gluten free and are a much better value (and in my humble opinion they taste better than boring flour).

(Note: Not all corn tortillas are GF. As with everything, you have to check the label. I buy the Mission brand which say GF right on the front.)

Enchilada Lasagna

Yield: 6 servings

Ingredients

  • 1 pound ground beef
  • 1 onion, diced
  • 1 red pepper, diced
  • 1 clove garlic, crushed
  • 1 (15 oz.) can black beans
  • 1 (4 oz.) can diced green chiles
  • 1 (10 oz.) can red enchilada sauce (make sure it is GF)
  • 1 Tablespoon chile powder
  • 1/2 Tablespoon cumin
  • 2/3 cup sour cream
  • 10 corn tortillas (make sure they are GF)
  • 2 cups Mexican cheese, shredded

Instructions

  1. Cook ground beef with onion, garlic, and pepper. Drain grease. Add chili powder, cumin, and drained black beans. Stir and cook on low for 10 minutes.
  2. Meanwhile, mix enchilada sauce, green chiles, and sour cream. Set aside.
  3. Spoon a little enchilada sauce into bottom of a deep 8x8 or 9x9 pan. Layer corn tortillas, then beef mixture, then sauce, then cheese. Repeat.
  4. Bake at 350 degrees for 30 minutes.
http://www.cuttingbackkitchen.com/2012/11/01/enchilada-lasagna/

Freezing: I’ve not frozen this before (because we fight over the leftovers), but I’ve frozen enchiladas many times…and this is pretty much the same. So – if you are looking for a freezer friendly recipe, this would be a good one to try!

{ 3 comments… read them below or add one }

Tiffanee November 1, 2012 at 11:27 pm

Looks delicious!! You take such great pictures. I am in a Mexican food craze right now, so I need to try this one out.

Reply

Katie November 2, 2012 at 4:06 pm

Thanks, Tiffanee! I hope it satisfies your Mexican food craze :)

Reply

Misty November 5, 2012 at 8:48 am

This looks yummy! I will be ading this to my CBK “must make list” and trying it out SOON! :)

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