Is it possible to combine Mexican and Italian food, to create a lasagna that reminds you of an enchilada?
That’s the question I was asking myself last week when I experimented with this recipe. And the answer was a resounding: yes!
I love lasagna, and so does the hubby – it’s one of his favorite dishes that I make. But what I don’t love about lasagna is the time it takes to make it (2 hours for me, which is why I can’t make it on a weeknight), and the fact that we always have tons of leftovers over (between two people, you can’t ever finish it all!)
I was also craving enchiladas, but was sort of tired of the traditional enchilada that I usually make.
Enter: Enchilada Lasagna.
I had heard of this concept from a few other cooks, but had never thought to try it myself. I think the husband was also a little scared when he asked what we were having for dinner, and I said Enchilada Lasagna – two words that didn’t make sense to him when put in the same sentence.
But the great thing was, it was delicious!! And it only took about 45 minutes to make, including baking time. And the portions were perfect! And it satisfied my Mexican craving. So many good things. Here is the recipe, hope you enjoy it!
The Ingredients
- 1/2 red onion, chopped
- 1/2 cup to 1 cup frozen corn
- 1 red bell pepper, chopped
- 3 cloves garlic
- taco seasoning to taste
- 1-1.5 cups pace picante salsa
- 1-1.5 cups frozen spinach
- 1 15 oz can tomato sauce
- 8-10 corn tortillas, cut into quarters
- 1 can refried black beans
- A few jumbo black olives, sliced
- 1 roma tomato, diced
The Directions
Step 1: Chop your veggies, and saute the red onion, red pepper, garlic and corn over medium heat until the onions are translucent.
Step 2: Heat up the beans, and add a couple teaspoons of taco seasoning until the beans are as spicy as you like.
Step 3: Meanwhile, add a couple teaspoons of taco seasoning to the veggies, and add in the spinach.
Step 4: Start assembling your “lasagna”! In an 8×8 baking dish (or larger depending on how many people you’re making this for) – start with a layer of the tomato sauce, 1/3 of the salsa, and a layer of the corn tortillas.
Step 5: Top the corn tortillas with 1/2 the refried beans, 1/2 of the veggie mixture, and a drizzle of the tomato sauce + salsa.
Step 6: More layering – top with the corn tortillas, the remaining 1/2 the refried beans, and the remaining 1/2 the veggie mixture, a drizzle of the tomato sauce + salsa.
Then top with the corn tortillas again, and the rest of the tomato sauce + salsa. Top that with the cheese, olives and tomatoes, and it’s ready to go into the oven!
Step 7: Bake at 350 degrees for 15-20 min, until the cheese is bubbly and melted.
Serve and devour.
It was a huge hit with the husband – he really enjoyed the recipe and said it had just the right amount of spice (thank you garlic, salsa, and taco seasoning).
This recipe is also super healthy and a great way to sneak some extra veggies into your diet without even realizing it! Between the fiber from the veggies, the fiber and protein from the beans, and the protein from the cheese, it’s a really well rounded meal.
Yay for enchilada lasagna!