Enchilada lasagna
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 12 | mediums | Flour tortillas |
| 1 | pounds | Cheddar, Jack, or Mexican cheese, grated |
| 1 | large | Can enchilada sauce, red or green |
| 1 | Onion, chopped | |
| 2 | teaspoons | Each garlic, chili powder and cilantro (coriander) |
| 1 | teaspoon | Salt |
| 1 | pounds | Ground beef (or can use canned chicken) |
| 1 | can | (16 oz.) refried beans |
Directions
In a 2-quart saucepan, Brown beef with chopped onion, garlic, cilantro, salt, chili powder and about ¼ of the enchilada sauce.
Grease a lasagna pan or a large baking dish. Line bottom of pan with tortillas. Sprinkle just enough sauce over tortillas to dampen. Layer remaining ingredients in the following order: cheese, tortillas, meat mixture, tortillas, sauce, refried beans, cheese, tortillas, meat mixture, cheese, tortillas, and top with remaining sauce. Sprinkle with remaining cheese.
Bake at 350 degrees for 30-40 minutes or until bubblly.
Serve with salad or spanish rice.