Thursday, December 1, 2011

Enchilada Lasagna

I am really excited to be sharing this recipe with you today. I have seen the idea of an enchilada lasagna around for a while, and after making some homemade tortillas, I thought, why not try it out! The tortillas that I made were not the roundest and most even looking tortillas so I thought they would fare well in this recipe.

Tortillas are actually really easy to make and taste infinitely better than most of the grocery store varieties. Not to mention the short ingredient list. Flour. Oil. Milk. Baking Powder. Salt. That's it. No glycerides, no fumaric acid or a number of other presumably preservatives. I used this recipe from the Homesick Texan. I used half whole wheat flour and they seemed to turn out well. When you make these, don't forget to have one when it is still warm and fresh. You will not regret it.

This recipe from Perry's Plate was the inspiration for using the tortillas for an enchilada lasagna, instead of making just plain old enchiladas. The recipe is totally adaptable to your taste and preferences, but this is how I did it:

Enchilada Lasagna adapted from Perry's Plate and Simply Recipes
serves 4-6

Sauce:
1 tbsp olive oil
1 medium onion
3 garlic cloves
1 cup of salsa
1 can of crushed tomatoes
3 tbsp tomato paste
1/2-1 cup of water

Tortillas (I suggest you make these; I doubled the recipe)

1 tbsp olive oil
mushrooms
red peppers
corn
black beans
spinach
shredded cheddar cheese

1. Heat olive oil on medium heat. Saute onion and garlic until cooked. Add salsa, tomatoes, tomato paste and water. Add water to make the sauce according to your desired consistency. You don't want it too thick because it will thicken up even more in the oven, but too thin will result in soggy tortillas.
2. Reduce heat to low and keep warm while preparing the lasagna.
3. Preheat oven to 425 degrees F.
4. I decided to do sautéed vegetables. In a large pan, heat olive oil over medium heat. Add all vegetables except for the spinach and beans. Once the vegetables are cooked, add the black beans and stir to combine.
5. In a large greased baking dish, add a little bit of the sauce to the bottom and spread around. Place a layer of tortilla. Add 1/2 of vegetables, top with sauce and spinach. Place a layer of tortilla, add the rest of the vegetables, add sauce and spinach. Place the final layer of tortilla, add a little bit of sauce, and sprinkle some shredded cheddar on top.
6. Bake at 450 degrees F covered with foil for 20 minutes. Remove foil and bake for another 10 minutes. Allow to sit for 5-10 minutes before cutting.


This is an amazing dish. It makes great leftovers, and is very easy to assemble. I cannot wait to make it again!

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