Enchilada Lasagna

Happy Monday, friends! I hope everyone had a great weekend and a nice Father’s Day. We went out to brunch, spent the day at the pool, and had this yummy meal that I made. It was very simple. It is basically enchiladas layered up like a lasagna. Give it a try!

Enchilada Lasagna

1 onion chopped
3 cloves chopped garlic
1 can chopped green chilies, drained
1 1/2 pound ground beef
2 table spoons of cumin and Worcestershire Sauce
Cayenne pepper, red pepper flakes, salt, and pepper to taste
About 2 cups of Mixed Mexican Cheese- Queso Fresco, Cheddar, Montery Jack, etc. Shredded
1 large can and 1 small can of enchilada sauce
1 package of medium tortilla shells

Heat your oven to 350.
First cook down your onions and garlic. Add your beef. Start to brown, then add in your green chilies. Add your spices and Worcestershire sauce. Cook for about 8 minutes or until all are incorporated. Add in the small can of enchilada sauce. Take off heat and cool. Take pan coated with Pam and add a bit of enchilada sauce at the bottom. Then layer your tortillas, enchilada sauce, and cheese.  On the last layer, top with tortillas, and cover with the rest of the enchilada sauce left in the can. Then cover the entire thing with cheese. Bake for 30 minutes or so until cheese is melted and bubbly.img_1654img_1655img_1656img_1662

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