Enchilada Lasagna

"Quick and easy, you can use either chicken or ground beef in this recipe. Has a nice tangy taste!"
 
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Ready In:
30mins
Ingredients:
6
Serves:
6
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ingredients

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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

  1. 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 :-)
     
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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 :]
 
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