Enchilada Lasagna
Two of my all time favorite meals combined into perfection, Enchilada Lasagna. Being such a classic Italian dish, I didn’t want to rival those distinct flavors. So we decided to switch up the cuisine all together. We went ahead and add a Mexican twist to this classic. Still loaded with cheese, sauce, and meat, this lasagna proves to continue the comfort food feel.
Growing up one of my favorite dishes my mom would make was her famous lasagna. I remember standing up on a chair that was pulled up to the counter and helping her construct this comforting meal. Layer after layer we would make this together. Constructing this felt a bit different, making it with tortillas instead of noodles. But, the muscle memory was the same as before. Tortilla, sauce, meat, cheese, repeat.
For this recipe we used the classic Old El Paso Red Enchilada Sauce. While I would love to make our own Enchilada sauce (and I do plan to) we didn’t have the ingredients on hand. This recipe was kind of a spur of the moment decision. We made up for some additional flavors with the seasoning added to the ground beef mixture. But we do have plans to make our own soon and experiment with a spicier version. Many of the canned enchilada sauces are too bland or semi-sweet in my opinion.
Not shown in these pictures, we smothered this comfort food in our Guacamole and when to town. We state this recipe serves 4, but we might have eaten most of this in one sitting. And the left overs were AMAZING. There is something about lasagna of any kind left over and heated up together that makes it better the next day. Save a little sauce for the next day as well!
From our kitchen to your, cheers!
Enchilada Lasagna
Recipe details
- 4 Servings
- Prep time: 30 Minutes Cook time: 1 Hours Total time: 1 hr 30 min
Comments
Share your thoughts, or ask a question!
Would be awesome with chicken also.