Enchilada Lasagna Recipes

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:

• 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:

• Preheat the oven to 425 degrees F.
• Bring a large pot of salted water to a boil over high heat. Cook the lasagna noodles, stirring occasionally, 1 minute longer than the package directs for al dente. The pasta should be tender enough so that it will roll without cracking. Drain well and rinse with cold water. Lay in a single layer on a baking sheet.
• Meanwhile, combine the chicken, jalapenos, chili powder, cumin, garlic, 1 cup cheese, 1/2 cup enchilada sauce, 1 tablespoon sour cream and the scallion whites in a large bowl until well combined.
• Spread 1/4 cup of the enchilada sauce on to the bottom of a 13-by-9-inch baking dish. Lay half the cooked lasagna noodles on a clean work surface and spread a scant 1/4 cup of the chicken mixture over a noodle, covering it entirely. Starting with the short end, roll the noodle up. Transfer to the prepared baking dish seam-side down. Repeat with the remaining noodles and chicken mixture. Pour the remaining enchilada sauce over the lasagna rolls, then sprinkle with the remaining 1 cup cheese. Cover with foil and bake until the rolls are heated through and the sauce is bubbly, about 20 minutes. Remove the foil and bake until the cheese is browned on top, about 10 minutes. Let stand for 5 minutes.
• Stir 2 tablespoons water into the remaining sour cream and drizzle over the top of the noodles. Sprinkle with the scallion greens.

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.

Steps:

• For the queso béchamel: Melt the butter in a medium saucepan over low heat. Stir in the onion and pickled jalapeños if using and cook until fragrant, 1 to 2 minutes. Whisk in the flour. Slowly whisk in the milk, whisking until no clumps remain. Continue to cook, whisking frequently, until thickened, about 5 minutes.
• Switch to a wooden spoon and stir in the cheese and cumin, season with a pinch each of salt and pepper and stir until the cheese is completely melted, 2 to 3 minutes. Transfer the sauce to a bowl, cover with plastic wrap, placing the plastic directly onto the surface of the sauce, and refrigerate while you prepare the enchiladas.
• For the enchiladas: Preheat the oven to 375 degrees F.
• Roast the poblano peppers, holding them with tongs, over an open flame on the stovetop until heavily blistered and charred, about 2 minutes per side (see Cook's Note). Place the poblanos in a bowl and cover with plastic wrap. Let steam until cool enough to handle, 10 to 15 minutes.
• When the peppers are cool enough to handle, cut in half and use the back of a knife or a spoon to scrape the seeds and the skin off the peppers. Roughly chop the peppers and set aside.
• Heat a large skillet over medium heat. Add the beef and cook, breaking up the meat with a wooden spoon, until fully cooked, 5 to 7 minutes. Drain off any excess fat from the pan. Stir one 10-ounce can of enchilada sauce into the beef.
• Pour 2 to 3 tablespoons of the remaining can of enchilada sauce over the bottom of an 8 1/2-by-11-inch baking pan. Layer tortillas over the bottom of the dish so it's covered, overlapping as necessary. Spoon in half the beef mixture to cover, top with about 3/4 cup béchamel sauce, and sprinkle with half the poblano and 1/3 cup of the shredded cheese. Repeat the layers again, ending with a layer of tortillas.
• Cover the top layer with enchilada sauce and sprinkle with the remaining 1/3 cup cheese. Bake until browned and bubbling, about 45 minutes. Remove from the oven, sprinkle with the crushed tortilla chips and bake for an additional 5 minutes.
• Allow the casserole to cool 15 minutes before serving. Slice into pieces and serve with the toppings of your choice for diners to garnish their servings. Enjoy!

Steps:

• In a large skillet, cook the beef, onion and garlic over medium heat until meat is no longer pink; drain. Stir in the tomatoes, enchilada sauce and cumin. Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes., In a small bowl, combine egg and cottage cheese; set aside. Spread a third of the meat sauce into a greased 13x9-in. baking dish. Layer with half of the tortillas, cottage cheese mixture, cheese blend and a third of the meat sauce. Repeat layers. Sprinkle with cheddar cheese., Cover and bake at 350° for 20 minutes. Uncover; bake 10 minutes longer or until bubbly. Let stand for 15 minutes before cutting.

Steps:

• Preheat the oven to 375 degrees F.
• Heat a cast-iron skillet over medium-high heat and add the vegetable oil. Mix together the chili powder, cumin, garlic powder and salt in a small bowl. Sprinkle the chicken breasts with half the spice mix. Add the chicken to the skillet and cook, flipping once, until done in the middle, about 9 minutes total. Set aside to cool, then shred.
• In a large bowl, mix together the ricotta, Monterey Jack, parsley and the rest of the spice mix.
• In a lasagna pan, pour in a little of both enchilada sauces. Add a layer of 4 noodles, spoon on half the ricotta mixture, sprinkle on half the chicken and pour on a little more of both enchilada sauces. Add another layer of 4 noodles and repeat, ending with a layer of 3 lasagna noodles, the rest of the sauce and the Cheddar on top.
• Bake until bubbly, about 30 minutes.

Steps:

• Preheat oven to 400°. In a large skillet, cook turkey, onion and peppers over medium-high heat until turkey is no longer pink, 5-7 minutes, breaking turkey into crumbles. Stir in cream cheese and chili powder., Pour enchilada sauce into a shallow bowl. Dip tortillas in sauce to coat. Place 2 tortillas in a 13x9-in. baking dish coated with cooking spray; spread with half the turkey mixture. Sprinkle with 1/3 cup cheese. Repeat layers. Top with remaining tortillas and cheese., Bake, uncovered, until heated through and cheese is melted, 20-25 minutes. Let stand 10 minutes before serving. If desired, serve with salsa and sour cream. Freeze option: Cover and freeze unbaked lasagna. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 400°. Bake lasagna as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.

Steps:

• Brown meat in large skillet; drain. Stir in enchilada sauce, beans and tomatoes.
• Mix cream cheese and milk in medium bowl until blended. Stir in 1-1/2 cups shredded cheese.
• Spoon 2 cups meat sauce into slow cooker; top with layers of half each of the noodles (broken to fit) and cheese mixture. Cover with 2 cups meat sauce; top with remaining noodles (broken to fit), cheese mixture and meat sauce. Cover with lid.
• Cook on LOW 4 to 6 hours or until liquid is absorbed. Sprinkle with remaining shredded cheese; let stand, covered, 10 min. or until melted. Uncover; let stand 15 to 20 min. before serving. Serve topped with olives and cilantro.

Steps:

• Preheat oven to 350. Grease a 9x13 inch baking dish. Combine enchilada sauce and sour cream in a medium saucepan. Cook over medium heat, stirring constantly, until cheese has melted and mixture is smooth. Remove from heat.
• Spread approximately 1/2 cup enchilada sauce mixture on the bottom of prepared baking dish. Layer with 4 tortillas, 1 cup enchilada sauce mixture, 1 cup chicken and 2 cup cheese sauce. Repeat layers, then top with remaining tortillas, enchilada sauce mixture and chhese sauce. Cover with foil.
• Bake for 40 minutes. Uncover;let cool for at least 10 minutes before serving.

Steps:

• Heat oven to 400 deg.
• In a glass bowl blend refried beans and chilles, cover and microwave for 1 minute.
• Stir together ricotta, egg, mexican seasonings and salt. set aside.
• Spread 1/2 cup of the enchilada sauce evenly in a 13 x 9 baking pan. Overlap 6 corn tortillas to create a layer. Spread half each of teh black bean mixture and ricotta mixture evenly over tortillas. Top with half the mexicorn, half the chicken and 1 cup of cheese.Top with 1/2 cup enchilada sauce.
• Add 6 more tortillas; top with 1/4 cup enchilada sauce. repeat layering teh black bean mixture, ricotta mixture, mexicorn, chicken and 1 cup of cheese. top with 1/2 c of the enchilada sauce and laast 6 tortillas. Spread with remaining enchilada sauce; sprinlkle with remaining 1 cup of cheese.
• Cover with foil; bake at 400 degrees for 40-45 minutes or until bubbly. Let rest 5 minutes before serving.