enchilada lasagna with my homemade enchilada sauce
First recipe I've come up with... not bad if I say so myself! My roommate 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. It can be altered to anyone's liking. Add black olives, diced chili peppers, whatever you like or don't like, take out. I'm not a fan of spicy foods, so I came up with my own sauce, which is very mild. So if you like the heat in real Mexican-type foods, you can adjust to your liking. Depending on the size of your pan, you may need more or less of any ingredient.
Blue Ribbon Recipe
This enchilada lasagna is comfort food with a Tex-Mex twist. The homemade enchilada sauce is flavorful, but not overwhelmingly spicy. The hearty chicken and spinach filling soaks up the delicious enchilada sauce flavor. It's layered with flour tortillas, creamy refried beans, and a sprinkle of cheddar cheese. Once baked, the dish tastes like chicken enchiladas, only in a lasagna form.
Ingredients
- INGREDIENTS FOR SAUCE:
- 1/2 small onion chopped, fine
- 1/2 teaspoon crushed or minced garlic
- 1 tablespoon extra virgin olive oil
- 1 can tomato sauce (15 oz)
- 1 can diced tomatoes (14.5 oz)
- 1 tablespoon tomato paste
- 1/2 cup chicken broth
- 1/8 teaspoon chili powder
- 1 dash cayenne pepper
- 3 teaspoons taco sauce
- 1 teaspoon sugar
- pinch salt, to taste
- black pepper, to taste
- onion powder, to taste
- garlic powder, to taste
- CHICKEN FILLING
- 1/2 pound chicken breast or tenders, cut up into fine pieces
- 1 cup frozen chopped spinach
- 2 cups homemade enchilada sauce
- 1 tablespoon extra virgin olive oil
- INGREDIENTS TO BUILD LASAGNA
- 1 package 8" flour tortillas
- 2 cups shredded cheddar cheese
- 1 can refried beans (16 oz)
- chicken filling
- enchilada sauce
How To Make enchilada lasagna with my homemade enchilada sauce
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Step 1For the sauce, put a medium-sized saucepan on medium heat. Add olive oil and onion. Saute for about 1 minute. Add garlic and saute for another minute or two. -
Step 2Add tomato sauce, diced tomatoes, chicken broth, and tomato paste, stir to combine. Next, add the chili powder, cayenne pepper, salt, black pepper, onion powder, garlic powder, and sugar; stir. Turn the heat to low and let it simmer for about 30 - 45 minutes, stirring occasionally.
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Step 3For the chicken filling, put olive oil 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 the heat to low. Simmer for about 10 minutes.
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Step 4Preheat the oven to 350 degrees F. While the oven is preheating, start building your lasagna. Put some of the sauce on the bottom of a baking dish/lasagna pan.
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Step 5Add a layer of flour tortillas over the sauce to cover the pan (bottom and sides).
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Step 6Next, spread half of the refried beans over the tortillas.
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Step 7Add half the chicken filling mixture.
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Step 8Then add half the cheese and more sauce.
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Step 9Repeat layers until you reach the top of the pan. Finish off with tortillas (if any left), some cheese, and a little more sauce.
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Step 10Cover with foil and bake for about 45 minutes to an hour, depending on the size pan you use. Uncover and let the top cheese brown a little, if you like.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
