Enchilada Lasagna

Erin McGowen


I've been making this for years and it is always a hit with my friends! It is good for singles like me, because there are enough left over for several days.


☆☆☆☆☆ 0 votes

10 Min
20 Min


  • 2 lb
    ground beef
  • 5 c
    mexican cheese
  • 1 can(s)
    cream of chicken
  • 1 can(s)
    cream of mushroom
  • 1 can(s)
  • 1/2 c
    picante sauce
  • 1 Tbsp
  • 1 Tbsp
    chili powder
  • 1 Tbsp
    onion powder
  • 1 1/2 c
    sour cream
  • ·
    corn tortillas

How to Make Enchilada Lasagna


  1. Brown meat, adding a LITTLE chili powder, cumin, onion powder and salt/pepper to taste. (Do not use the tablespoons here!)
  2. Mix sour cream, cream of chicken, cream of mushroom, picante sauce, corn and spices together.
  3. Put a little of the sour cream mixture in the bottom of your pan, and add a layer of tortillas. Start your layers.

    Layer 1: Tortillas
    Layer 2: Cream mix
    Layer 3: Beef
    Layer 4: Cheese.

    Repeat until you run out of ingredients.
  4. Bake at 425 for 20 minutes

Printable Recipe Card

About Enchilada Lasagna

Course/Dish: Beef, Casseroles
Main Ingredient: Beef
Regional Style: Mexican
Other Tag: Quick & Easy

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