Enchilada Lasagna

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My husband loves enchiladas, but one day I was short on time so I decided why not just layer it....didn't have but one can of enchilada sauce but I did have a can of chili so I figured why not...added it all together and Wala my enchilada lasagna was born....now my husband wants it instead of the rolled enchiladas.....if there is any mixture left save it.... I take whatever quartered tortillas that are left and deep fry them, heat up the sauce and make a quick plate of nachos... since it's just the two of us I make a small amount, but this can be double for a larger family..freezes well too.


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A 8x8 can serve 4 people very well
45 Min
45 Min
Convection Oven


  • 1 1/2 lb
    ground beef (pork, deer or turkey can be used)
  • 1 c
  • 10 oz
    enchilada sauce
  • 10 oz
    rotel (not drained)
  • 4 oz
    green chillies (not drained this is optional and amount is to how hot you like it)
  • 15 oz
    wolf brand chili (or you favorite brand of chili)
  • 2 pkg
    taco seasoning (i use low sodium)
  • 8 to 16 oz
    cheese, shredded (depending on how cheesey you like it...i use pepper jack, colby-jack mix)
  • 1/2 c
    cilantro chopped (optional)
  • 16
    tortillas, corn (quartered. i buy a 30 pk....i use 16, but more using the remaining later)

How to Make Enchilada Lasagna


  1. Pre-heat oven to 350. Spray your baking dish... I use an 8x8 since it's just us two, but you can use a larger one
  2. Brown meat and drain and set aside...in pan that you cooked your ground meat in add the water and let it start to come to a boil...add the taco seasoning and stir until well combined. Add Rotel, chili, cilantro, enchilada sauce, and as much of the green chillies that you want...mix well then add the ground meat to the mixture. let simmer for about 15 minutes.
  3. While your mixture is simmering, quarter tortillas (I use about 16 for my small baking dish) shred cheese, unless you buy pre shredded.
  4. Let the layering process begin. Start with a thin layer of meat mixture, then tortillas (I angle them to cover the edges and corners, over lapping to make a decent layer. Add more meat mixture, cheese and so on... ending up with the cheese as last layer.
  5. Bake uncovered in oven 30 to 45 minutes (depending on your oven) on a baking sheet (I parchment paper line mine) in case it bubbles over..it does swell a bit. Let set for about 15 minutes to set so you can cut and serve like a lasagna.
  6. You can top with sour cream, lettuce and chopped tomatoes.... again, please make this your own...if to like black olives then add them diced to the meat mixture.... I hope you enjoy.
  7. Oh and any remaining quartered tortillas I deep fry them to either eat with this meal, or to use with the leftover meat mixture as nachos or just for munching on.

Printable Recipe Card

About Enchilada Lasagna

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

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