Enchalasagna Recipes

Steps:

• Preheat the oven to 350 degrees F. Add the milk, butter and salt to a medium saucepan and bring to a boil over medium heat. Add the all-purpose flour and almond flour; stir vigorously using a heat-proof spatula. Cook, stirring constantly, until a dense dough that pulls away from the side of the pot forms, about 3 minutes.
• Transfer the dough to a stand mixer fitted with the paddle attachment and run briefly to cool a bit. Add 1 egg at a time, making sure the egg is fully incorporated before adding the next. Add the Gruyere, pepper and thyme; mix until just combined.
• Using a 1-tablespoon scoop, drop the dough onto a parchment-lined cookie sheet. Top with a sprinkle of cheese. Bake until puffed up and browned in color, 30 to 40 minutes.

Steps:

• Preheat the oven to 350 degrees F.
• Melt 1 teaspoon coconut oil in a saute pan over medium-low heat. When hot, add the plantains and cook until tender and darkly caramelized on both sides, about 10 minutes. Add more coconut oil as needed, a teaspoon at a time, if the pan gets dry. Remove the plantains from the pan and set aside.
• Add the onions and peppers to the pan and sprinkle with salt and pepper. Saute until golden brown and tender, 8 to 10 minutes. Set aside.
• Melt 1/2 teaspoon coconut oil in a small saute pan over medium heat. Fry the tortillas in the oil until golden brown and crispy, 1 to 2 minutes per side. Remove to a paper-towel-lined plate and reserve.
• Pour 1 1/2 cups of the salsa into a 9-by-13-inch baking dish. Add a layer of 6 tortillas, then layer with half of the rice, corn, black beans, sauteed onions and peppers and fried plantains. Sprinkle with half of the fajita seasoning and one-third of the Jack cheese. Add another layer of 6 tortillas and spread evenly with 1 1/2 cups of the salsa. Repeat the layering. Top with the remaining 6 tortillas, 1 1/2 cups salsa, Jack cheese and the ground tortilla chips.
• Bake, uncovered, until the top is golden brown and bubbly, 35 to 45 minutes.
• Top as you like, and enjoy! Enchalasagna!!!!!!!

Steps:

• Make the sauce: Heat oil in a large, heavy bottomed pot over medium heat. Add sausage, if using, and cook, stirring occasionally, until it's starting to brown but not yet crisp, about 5 minutes.
• Add onion and garlic and season with salt and pepper. Cook, stirring occasionally, until the onion is totally softened and translucent (without letting it brown), 8 to 10 minutes. Add tomato paste and continue to cook, stirring until the tomato paste has turned a deeper brick red color, tinting the oil and onions a fiery orange color, about 2 minutes.
• Using your hands, crush the whole tomatoes into smaller, bite-size pieces and add them and the crushed tomatoes, stirring to scrape up any bits from the bottom of the pot. Fill one of the tomato cans halfway with water and add it to the pot. Season with salt and pepper. Bring to a simmer and cook, stirring occasionally, until the tomato sauce has thickened and flavors have come together, 20 to 30 minutes.
• Make the lasagna: Heat oven to 375 degrees and set a large pot of salted water to boil.
• Set aside 1 cup mozzarella. In a medium bowl, combine remaining mozzarella, ricotta, 1 cup Parmesan and cream; season with salt and pepper and set aside.
• Cook lasagna noodles in the large pot of salted boiling water until just softened (before they are even aldente), about 4 minutes. Drain and separate any noodles that are trying to stick together, slicking them with a bit of olive oil to prevent them from sticking further.
• Spoon a bit of sauce on the bottom of a 3-quart baking dish and top with a layer of noodles, avoiding any heavy overlap.
• Top with about 1 ¼ cups of sauce, and dollop ¼ of the cheese mixture over. Top with another layer of noodles and repeat three more times, ending with the last of the noodles (depending on size of the noodle/shape of the baking dish, you may have a few extra noodles) and the last of the sauce. Top with reserved 1 cup mozzarella and more Parmesan, if you like.
• Cover loosely with aluminum foil and place baking dish on a foil-lined rimmed baking sheet (to prevent any overflow from burning on the bottom of your oven).
• Bake until pasta is completely tender and cooked through and sauce is bubbling up around the edges, 30 to 40 minutes. Remove foil and increase temperature to 450 degrees. Continue to bake until lasagna is golden brown on top with frilly, crispy edges and corners, another 15 to 20 minutes. Let cool slightly before eating.

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.

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.

Steps:

• Cook chicken until done. Then cut into bite sized strips, set aside. Cook onions & bell peppers in skillet until tender then add chicken, salt & pepper to taste. In a med. saucepan combine cream cheese, milk, and 1/4 bag of cheese, stir until melted.
• In a lasagna pan put 2 Tbsp. of enchilada sauce on the bottom, then lay down 4 to 6 corn tortillas, followed by the chicken mixture, cheese mixture, salsa, then sprinkle some of the shredded cheese. Then repeat starting with corn tortillas until there are 3 layers, and the top is a final layer of tortillas, then pour desired amount of enchilada sauce on top.
• Place in oven 400°F for 10 to 15, then sprinkle top with shredded cheese, place back in oven until cheese is melted. Cut into squares serve with sour cream and black olives, if desired.

Steps:

• NOTE: I prepare this in mini-loaf tins for freezing single servings. I break the noodles into thirds to fit in the tins. You can use any kind of baking dish you desire, just make sure to even out the ingredients so they layer properly!
• In a bowl, combine shredded chicken, green chilis, and sour cream.
• To assemble: enchilada sauce, noodles, chicken mixture, cheese, tomatoes, lasagna noodles, enchilada sauce, chicken mixture, cheese, tomatoes, etc -- make sure to top it with cheese.
• Bake covered at 350 degrees for 20 minutes. Uncover and bake 10-15 minutes, until hot and bubbly.

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.