Enchilada Lasagna. Get Inspired On Our Official Site. 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.

This Enchilada Lasagne is perfect if you're following a calorie controlled diet and fits well with any one of the major diet plans such as Weight Watchers. Pour remaining enchilada sauce over noodles. In a large skillet, cook the beef, onion and garlic over medium heat until meat is no longer pink; drain. You can have Enchilada Lasagna using 6 ingredients and 6 steps. Here is how you achieve it.

Ingredients of Enchilada Lasagna

1. Prepare 1 lb of Ground Meat (I use turkey).
2. It's 4 each of Flour Tortillas.
3. Prepare 1/2 envelope of Taco Seasoning.
4. You need 1 packages of 8 oz Mexican Shredded Cheese.
5. You need of Sour Cream.
6. You need 1 can of 10 oz Enchilda Sauce.

Stir in the tomatoes, enchilada sauce and cumin. This Chicken Enchilada Casserole recipe is a layered lasagna inspired dinner. Packed with tons of veggies and still tastes delicious, try it for dinner tonight! I like enchiladas and lasagna so, I put them together into a layered, cheesy and spicy love child that I like to call Chicken Enchilada Casserole.

Enchilada Lasagna instructions

1. Preheat oven to 400. Brown ground meat and stir in taco seasoning..
2. In an 8x8 glass pan, put one tortilla in the bottom, so it's easier to scoop when done, then start your layering. First a spoonful of meat, spread it around evenly, then some enchilada sauce (just straight from the can is fine), then a handful of cheese sprinkled around..
3. Cover this with another tortilla, and layer the same again. Do this layering one more time, and the last tortilla covers the whole thing..
4. Use the remaining enchilada sauce on the top tortilla, and use the back of a spoon to spread it out evenly..
5. Top off with more cheese and pop it in the oven until the cheese has melted and the edges of the top tortilla is golden and crispy, about 10 minutes..
6. Use a spatula and cut it like you would lasagna, then add a dallop of sour cream on top of each plated serving. Hope you all like it, enjoy!.

Heat a large saucepan over medium heat and add the olive oil. Sauté the onion, stirring occasionally, until it begins to soften. Basically it's an enchilada layered up like a lasagna, then baked until bubbly and golden. Because it's made with leftover Pork Carnitas (Mexican Pulled Pork) which is already seasoned, all that's required is to mix it up with enchilada sauce, capsicum, corn and beans, then just layer it with tortillas. Make your next meal simple by using your slow cooker for this Enchilada Lasagna entrée.