Enchilada Lasagna
- Ready In:
- 30mins
- Ingredients:
- 6
- Serves:
-
6
ingredients
- 18 corn tortillas
- 2 cups cooked chicken, shredded or 1 lb cooked ground beef
- 2 (15 ounce) cans enchilada sauce
- 8 ounces shredded Mexican blend cheese
- 1 package yellow rice, prepared or 3 cups Spanish rice
- 1 cup frozen corn
directions
- Preheat oven to 400.
- Spray a 9x13" pan with cooking spray.
- Layer six corn tortillas in the bottom of the pan.
- Mix the cooked meat and frozen corn with 1 can of enchilada sauce, and layer it on top of the layer of corn tortillas.
- Top with six more tortillas.
- Layer the rice, and sprinkle with most of the cheese.
- Top with remaining tortillas, and pour the other can of sauce overtop.
- Sprinkle with reserved cheese.
- Bake for 20-30 minutes, or until bubbly and heated throughout.
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Reviews
-
Delicious recipe! The only things that I did a little bit differently is added black olives to the meat mixture and a little cheese on top of that layer too. Even though it has corn tortillas in the recipe it would also taste great as a thick dip for those Tostito scoop chips for a party. I brought it to a potluck here at work and everyone loves it. I also brought sour cream and toppped my bowl of lasagna with sour cream. Great recipe that a person can really work with by adding or taking away ingredients as well as just using the recipe as it is. No matter which way...It is delicious! Thank you, Reigna :-)
RECIPE SUBMITTED BY
Hmmmmm what can I say?.....I am 35 years old, I have two children ages 6 and 8. I have a wonderful husband [who treats me like a princess] who owns an auto-body business [no worry of job outsourcing there...lol] and I own an antique/porcelain restoring business from the comforts of my home....I'm also an antiques dealer and yes I dabble in the delightful ebay adventure/fiasco from time to time :]