ENCHILADA LASAGNA
I adapted this recipe from one I got from a television program. The refried beans were a last-minute inspiration when company was coming and I didn't have enough ground beef thawed out! They add extra goodness to this hearty cheesy dish.-Diane McCann, Sterling, Colorado
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 10 servings.
Number Of Ingredients 8
Steps:
- In a skillet, cook ground beef, onion and garlic until the meat is browned and onion is tender; drain. Stir in tomato soup, picante sauce or salsa and refried beans. Heat thoroughly., Arrange five tortillas in a 12x8x2-in. baking dish, tearing tortillas as needed to cover the bottom. Layer with half of the meat mixture and half of the cheese. Repeat layers using remaining tortillas, meat mixture and cheese. , Bake at 350° for 30 minutes or until heated through. Let stand a few minutes before serving.
Nutrition Facts : Calories 469 calories, Fat 25g fat (13g saturated fat), Cholesterol 96mg cholesterol, Sodium 976mg sodium, Carbohydrate 29g carbohydrate (5g sugars, Fiber 3g fiber), Protein 32g protein.
ENCHILADA LASAGNA
Enchiladas meet lasagna in a mouthwatering mashup of chicken, cheese, and corn tortillas. Layered in a spicy, smoky sauce, it's the ultimate Tex-Mex weeknight dinner. Brilliant? Maybe. Tasty? Definitely. This recipe first appeared in Season 10 of Good Eats. Photo by Lynne Calamia
Provided by Level Agency
Categories Mains
Time 1h10m
Number Of Ingredients 16
Steps:
- Heat oven to 350ºF.
- Combine the chiles, garlic, chili powder, cumin, chicken broth, tomato sauce, salt, and pepper in a medium saucepan and put over high heat.
- Bring to a boil then reduce the heat to low and simmer for 15 minutes or until the chiles are soft. Set aside until ready to use.
- Heat the vegetable oil in a large skillet over medium-high heat. When hot, add the chicken along with half a teaspoon of the salt and sauté until the meat is just cooked through, approximately 7 to 9 minutes. Move the chicken from the pan to a plate or bowl. Add the onions to the same pan along with the other half teaspoon salt, decrease the heat to medium-low, and sweat for 4 to 6 minutes. Then add the garlic and oregano and cook until the onions are tender, 2 to 3 minutes more. Stir the chicken into the mixture and remove from the heat.
- Halve 3 of the tortillas
- Lube a 9-by-13-inch glass baking dish with nonstick spray then dose half a cup of the sauce into the bottom of the dish. I usually spread it around with a large rubber spatula.
- Dip 4 tortillas (three whole and one cut into halves) into the remaining sauce and lay them into the bottom of the dish. Cut 1 of the tortillas in half to evenly cover the bottom of the dish.
- Top this with half of the chicken mixture and 1 cup of the cheese. Repeat layering finishing with the remaining sauce and remaining cup of cheese.
- Cover with foil and bake in the middle of the oven for 30 minutes. Then remove the foil and bake an additional 10 minutes, or until cheese on top is bubbly.
ENCHILADA LASAGNA
Perfect for dinner or potlucks.
Provided by jo&dre'smama
Categories Meat and Poultry Recipes Turkey Ground Turkey Recipes
Time 1h50m
Yield 8
Number Of Ingredients 13
Steps:
- Heat oil in a large pot over medium heat. Add onion and garlic; cook and stir until onion is translucent, about 5 minutes. Stir in ground turkey; cook until no longer pink, about 5 minutes. Drain excess grease.
- Stir enchilada sauce and diced tomatoes into the pot. Simmer until flavors combine, about 20 minutes. Remove from heat.
- Preheat oven to 375 degrees F (190 degrees C).
- Mix cottage cheese, egg, and cumin together in a small bowl.
- Spread 1/3 of the turkey sauce in the bottom of an 8-inch baking dish. Cover with 1/2 of the corn tortillas. Spread 1/2 of the cottage cheese mixture on top. Sprinkle 1/3 of the Mexican cheese on top. Repeat layers once more, ending with remaining turkey sauce and Mexican cheese.
- Spray a large piece of aluminum foil with cooking spray; cover baking dish with aluminum foil.
- Bake in the preheated oven until bubbly, about 30 minutes. Remove aluminum foil and continue baking until top is browned, about 15 minutes. Cool for 15 minutes before serving. Garnish with green onion.
Nutrition Facts : Calories 428.3 calories, Carbohydrate 22.1 g, Cholesterol 120 mg, Fat 24.1 g, Fiber 3.1 g, Protein 31 g, SaturatedFat 11.6 g, Sodium 929.9 mg, Sugar 3.9 g
TURKEY ENCHILADA LASAGNA
Everyone will devour this layered southwestern casserole when you bring it to the table. It boasts familiar enchilada flavors in every mouthwatering bite. Feel free to use ground beef in place of the ground turkey if you'd like. -Julie Cackler, West Des Moines, Iowa
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 400°. In a large skillet, cook turkey, onion and peppers over medium-high heat until turkey is no longer pink, 5-7 minutes, breaking turkey into crumbles. Stir in cream cheese and chili powder., Pour enchilada sauce into a shallow bowl. Dip tortillas in sauce to coat. Place 2 tortillas in a 13x9-in. baking dish coated with cooking spray; spread with half the turkey mixture. Sprinkle with 1/3 cup cheese. Repeat layers. Top with remaining tortillas and cheese., Bake, uncovered, until heated through and cheese is melted, 20-25 minutes. Let stand 10 minutes before serving. If desired, serve with salsa and sour cream. Freeze option: Cover and freeze unbaked lasagna. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 400°. Bake lasagna as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.
Nutrition Facts : Calories 282 calories, Fat 11g fat (3g saturated fat), Cholesterol 57mg cholesterol, Sodium 697mg sodium, Carbohydrate 27g carbohydrate (2g sugars, Fiber 2g fiber), Protein 22g protein. Diabetic Exchanges
ENCHILADA LASAGNA BAKE
This recipe takes the main ingredients of classic enchiladas and bakes them into a layered casserole reminiscent of lasagna. Mexican cheese blend, pickled jalapeños and cumin gives the creamy, cheesy béchamel sauce that ties it together a nice kick. You can tailor the recipe to what you have on hand (chicken instead of beef, or Cheddar in place of Mexican cheese blend), and make and bake it in advance if you like: Store it in the fridge for a few days or freeze it for a few months.
Provided by Elena Besser
Categories main-dish
Time 1h40m
Yield About 12 servings
Number Of Ingredients 18
Steps:
- For the queso béchamel: Melt the butter in a medium saucepan over low heat. Stir in the onion and pickled jalapeños if using and cook until fragrant, 1 to 2 minutes. Whisk in the flour. Slowly whisk in the milk, whisking until no clumps remain. Continue to cook, whisking frequently, until thickened, about 5 minutes.
- Switch to a wooden spoon and stir in the cheese and cumin, season with a pinch each of salt and pepper and stir until the cheese is completely melted, 2 to 3 minutes. Transfer the sauce to a bowl, cover with plastic wrap, placing the plastic directly onto the surface of the sauce, and refrigerate while you prepare the enchiladas.
- For the enchiladas: Preheat the oven to 375 degrees F.
- Roast the poblano peppers, holding them with tongs, over an open flame on the stovetop until heavily blistered and charred, about 2 minutes per side (see Cook's Note). Place the poblanos in a bowl and cover with plastic wrap. Let steam until cool enough to handle, 10 to 15 minutes.
- When the peppers are cool enough to handle, cut in half and use the back of a knife or a spoon to scrape the seeds and the skin off the peppers. Roughly chop the peppers and set aside.
- Heat a large skillet over medium heat. Add the beef and cook, breaking up the meat with a wooden spoon, until fully cooked, 5 to 7 minutes. Drain off any excess fat from the pan. Stir one 10-ounce can of enchilada sauce into the beef.
- Pour 2 to 3 tablespoons of the remaining can of enchilada sauce over the bottom of an 8 1/2-by-11-inch baking pan. Layer tortillas over the bottom of the dish so it's covered, overlapping as necessary. Spoon in half the beef mixture to cover, top with about 3/4 cup béchamel sauce, and sprinkle with half the poblano and 1/3 cup of the shredded cheese. Repeat the layers again, ending with a layer of tortillas.
- Cover the top layer with enchilada sauce and sprinkle with the remaining 1/3 cup cheese. Bake until browned and bubbling, about 45 minutes. Remove from the oven, sprinkle with the crushed tortilla chips and bake for an additional 5 minutes.
- Allow the casserole to cool 15 minutes before serving. Slice into pieces and serve with the toppings of your choice for diners to garnish their servings. Enjoy!
ENCHILADA LASAGNA
Let typical Italian lasagna take a siesta, while this enchilada casserole turns a weekday dinner into a fiesta! Using convenient no-boil noodles adds to the ease of preparation.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h35m
Yield 8
Number Of Ingredients 12
Steps:
- Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
- In 12-inch nonstick skillet, cook beef, onion and garlic over medium-high heat 5 to 7 minutes, stirring occasionally, until beef is thoroughly cooked; drain. Stir in 1 can of enchilada sauce, the cumin and salt; set aside. In small bowl, mix egg, cottage cheese and chiles; set aside.
- Using remaining can of enchilada sauce, ladle 1/3 cup of the sauce into baking dish. Top with 4 noodles, half of the beef mixture (about 1 3/4 cups), half of the cottage cheese mixture (about 1 cup) and 1 cup of the shredded cheese. Repeat layers. Top with remaining 4 noodles. Pour remaining enchilada sauce over noodles. Spoon tomatoes over sauce.
- Cover; bake 45 minutes. Uncover; sprinkle with remaining 2 cups shredded cheese. Bake 10 to 15 minutes longer or until edges are bubbly. Let stand 10 minutes before cutting.
Nutrition Facts : Calories 570, Carbohydrate 36 g, Cholesterol 145 mg, Fat 1, Fiber 2 g, Protein 38 g, SaturatedFat 15 g, ServingSize 1 Serving, Sodium 1520 mg, Sugar 6 g, TransFat 1 g
BEEF ENCHILADA LASAGNA
This tasty Italian/Mexican medley is delicious and easy to put together. A barely-modified, terrific Sandi Richards recipe that allows for you to prepare ingredients ahead of time to throw together once you get home. Enjoy!
Provided by Nif_H
Categories One Dish Meal
Time 1h20m
Yield 1 lasagna pan, 4 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F.
- Brown meat in a large nonstick frying pan or wok, at medium high. Stir until meat is no longer pink.
- Add onions and saute for 3 minutes, until translucent.
- Add chilies, carrot, soup, salsa and first 1/2 cups of cheddar and mozzarella cheeses to cooked meat. Stir until well mixed and just barely heated.
- Layer in a rectangular lasagna or cake pan in this order:.
- 1/3 dry noodles and 1/3 sauce. Do this 2 more times.
- Drizzle water all over and top with last of grated cheeses.
- Cover tightly with foil and bake in hot oven. Cook for 50 minutes. Let stand for 10 minutes before serving.
CHEESY ENCHILADA LASAGNA
Make your next meal simple but savory by using your slow cooker for this Cheesy Enchilada Lasagna entrée. Layer your slow cooker with noodles, black beans, beef, green chiles, cream cheese and more, then enjoy this perfectly roasted Cheesy Enchilada Lasagna a few hours later.
Provided by My Food and Family
Categories Home
Time 4h20m
Yield 8 servings, 1 cup each
Number Of Ingredients 10
Steps:
- Brown meat in large skillet; drain. Stir in enchilada sauce, beans and tomatoes.
- Mix cream cheese and milk in medium bowl until blended. Stir in 1-1/2 cups shredded cheese.
- Spoon 2 cups meat sauce into slow cooker; top with layers of half each of the noodles (broken to fit) and cheese mixture. Cover with 2 cups meat sauce; top with remaining noodles (broken to fit), cheese mixture and meat sauce. Cover with lid.
- Cook on LOW 4 to 6 hours or until liquid is absorbed. Sprinkle with remaining shredded cheese; let stand, covered, 10 min. or until melted. Uncover; let stand 15 to 20 min. before serving. Serve topped with olives and cilantro.
Nutrition Facts : Calories 390, Fat 25 g, SaturatedFat 13 g, TransFat 0.5 g, Cholesterol 95 mg, Sodium 1000 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 23 g
VEGETARIAN ENCHILADA LASAGNA
Just playing around in the kitchen the other day, I tossed a few ideas into one large baking pan, and voila! Turned out delicious, so I'm going to try to post it from memory here. The olive mix I used was from the olive bar at Ralph's, so you may have to improvise. It was 1/3 pitted Spanish olives, 1/3 marinated jalapeno's, 1/3 roasted garlic. The basic "meat" concept comes from recipe #453037, olive lentil burgers, and the overall idea was adapted from the Engine 2 Diet lasagna.
Provided by giani23
Categories One Dish Meal
Time 1h
Yield 8 oz, 16 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350.
- While making the "meat" mixture, microwave or roast the yams until fork tender. Mine took about 10 minutes on full power.
- Saute the onions in a large non-stick fry pan for 3-4 minutes.
- While this is cooking, pulse the olive mix in a food processor until coarsely chopped. Add this to your sauté. No need to clean the processor; add your mushrooms, pulse until coarsely chopped, and add this to your sauté. Now pulse the cauliflower, and add to fry pan. Add the cooked lentils and continue to sauté until all vegetables are softened.
- Finish this mix by stirring in the tomatoes, taco mix, corn and beans, and remove from the heat.
- Peel and mash the yams, seasoning to taste. I leave them alone, as they have just right amount of sweetness naturally for my tastes, and the other ingredients will add all the savoriness needed.
- Start to layer lasagna-style in a deep baking pan. I used a half steam-table pan, as it's called in the foodservice industry. Start with a thin layer of enchilada sauce, about 1/4 of the can. Cover this with a layer of tortillas (don't worry about trimming them to fit perfectly). Top with half of your "meat" mixture. Top that with 1/4 of the cheese, and another layer of tortillas. Top that with 1/4 of the sauce, and cover with the yams and 1/4 of the cheese. Add another tortilla layer, the rest of the "meat" mix, 1/4 of the cheese and 1/4 of the sauce. Top with a final layer of tortillas, the rest of the sauce and cheese, and bake uncovered for 30 minutes or so.
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