Enchilada Lasagna with my homemade Enchilada Sauce

1
Grace Stewart

By
@Guf1962

First recipe I've come up with...not bad if I say so myself :) Room-mate liked it a lot, that's always a good sign!!
Seems like a lot of steps and ingredients, but I think it's worth it, for something pretty much "homemade"
It can be altered to anyones liking, add black olives, diced chili peppers, whatever you like or don't like take out.

Rating:

★★★★★ 2 votes

Comments:
Serves:
depends on size pan used

Ingredients

  • INGREDIENTS FOR SAUCE:

  • 1/2 small
    onion chopped fine
  • 1/2 tsp
    crushed or minced garlic
  • 1 Tbsp
    evoo (extra virgin olive oil)
  • 1 can(s)
    15oz tomato sauce
  • 1 can(s)
    14.5oz diced tomatoes
  • 1 Tbsp
    tomato paste
  • 1/2 c
    chicken broth
  • 1/8 tsp
    chili powder
  • 1 dash(es)
    cayenne pepper
  • 3 tsp
    taco sauce
  • 1 tsp
    sugar
  • pinch
    of salt, black pepper, onion & garlic powder to taste
  • CHICKEN FILLING:

  • 1/2 lb
    chicken breast or tenders, cut up into fine pieces
  • 1 c
    frozen chopped spinach
  • 2 c
    homemade enchilada sauce
  • 1 Tbsp
    evoo (extra virgin olive oil)
  • INGREDIENTS TO BUILD LASAGNA:

  • 1 pkg
    8" flour tortillas
  • 2 c
    shredded cheddar cheese
  • 1 can(s)
    16oz refried beans
  • ·
    chicken filling (above)
  • ·
    enchilada sauce (above) - your own or store bought

How to Make Enchilada Lasagna with my homemade Enchilada Sauce

Step-by-Step

  1. For Sauce - Put medium size sauce pan on to medium heat add evoo, add onion, saute for about 1 minute, add garlic and saute for another minute or two. Add tomato sauce, diced tomatoes, chicken broth, and tomato paste, stir to combine. Next add the chili powder, cayenne pepper, salt, black pepper, onion & garlic powders and sugar, stir. Turn heat to low and let simmer for about 30 - 45 mins. Stirring occasionally.
  2. Chicken Filling - Put evoo in a skillet, heat to medium, add chicken and cook until no longer pink, add the sauce and cook for 3 mins, then add the frozen spinach, cover and set heat to low, simmer for about 10 minutes.
  3. Build Lasagna - Heat oven to 350, while oven is pre-heating start building your lasagna.
    Put some of the sauce on the bottom of a baking dish/lasagna pan (I used a 10 1/2 x 6 1/2 metal pan)
    put flour tortillas over sauce to cover pan, (bottom and sides) so no part of the pan shows, next spread a layer of refried beans, add the chicken filling mixture, cheese, sauce and repeat layers until you reach the top of the pan. Finish off with tortillas (if any left) some cheese and a little more sauce. Cover with foil and bake for about 45 minutes to an hour, depending on size pan you use. Uncover and let top cheese brown a little, if you like.
  4. Note: I'm not a fan of "spicy" foods, so I came up with my own sauce, it's very mild. So if you like the "heat" in real Mexican type foods, you can alter to your liking.
    With the size pan I used, I only needed 4 tortillas, 1/2 can refried beans, most of the sauce and chicken filling and 1/2 the cheese.
    So depending on the size pan you use, you may need more or less of any of the ingredients.

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About Enchilada Lasagna with my homemade Enchilada Sauce




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