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Enchilada Lasagna Recipe

Enchilada Lasagna is a favorite recipes at our house. Imagine my surprise when I realized that I had’t shared my recipe for Enchilada Lasagna. I couldn’t believe it when I went searching for it and came up with nothing. Since I came up with Enchilada Lasagna (which was totally from laziness because I didn’t want to roll up individual enchiladas) I have since found out that others had already come up with the same thing. You may find it under Mexican lasagna, Enchilada casserole, or something like that, but like I said I came up with it on my own. I guess it’s true that there is nothing new under the sun!

The other day I tried making it in the electric skillet, as you can see in the picture, and it turned out great! I’m looking forward to having another method of making this that won’t heat up my kitchen.

I will give you quantities, but please know that this is one of those recipes that you really just through in what you have. I use dried beans so I never measure, I just use what looks right from a pot of beans and freeze the leftover for next time. Put in however much or little your family will like.

 

Enchilada Lasagna in the electric skillet.

Enchilada Lasagna in the electric skillet.

Enchilada Lasagna

6 Fajita Size Soft Taco Shells

2 Cans Tomato Sauce (12oz)

1 Taco/Enchilada Seasoning Packet or use this recipe

2 cups Black Beans

Ground Beef (optional)

2 cups Corn

2 cups Shredded Cheddar Cheese

 

Directions

Mix seasoning with tomato sauce in a medium size pan. Add black beans, corn, and beef if you’re using it; heat through. Pour a small amount of sauce in the bottom to keep it from burning. Tear tortilla shells to fit pan. I like to keep one as large as possible and tear the other one to fit. I also like to tuck the edges of the smaller ones under the bigger one making it easier to spread the sauce for the next layer. Next add another layer of the sauce mix and the sprinkle a thin layer of cheese. Repeat two more times, leaving the largest amount of cheese for the top. Bake in the oven at 350 degrees for 20 minutes or until heated through and cheese is melted or you can do it in your electric skillet @ 200 for 20 min until heated through and cheese is melted.

Serve with sour cream and anything else you usually like with Enchiladas.

 

I am sharing this at the Homestead Barn Hop!

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