Enchilada Lasagna

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Enchilada LasagnaEvery so often I come across an old recipe on my blog where I’m guessing the photo makes you quickly click away in disgust.  This was one of those posts.  Although we eat this often in our house, I would always forget to take a new picture of it.  Finally, I remembered!  But, not only did the photo need updating, so did the recipe directions.  I’m excited to bring this one back to the surface, rework it, and convince you that this should be one of your favorites.

Most people use the same staple dish when having dinner guests.  A lot of you are probably thinking “yes, I typically make lasagna.”  Consider serving this instead.  Despite the title, there are no actual lasagna noodles included.  Instead, the meaty layers are separated with flour tortillas.  Vary it up with different salsas, types of meat, beans, etc. and you will come up with your favorite rendition.  And, since it is made in a 9- x 13-inch pan, you can’t help but invite others over to enjoy it with you.

Enchilada Lasagna

Printable Recipe

Yield: 8 – 10 servings

For the casserole:
2 lb ground beef
1 medium green pepper, diced
1 medium onion, diced
3 cloves garlic, minced
salt, to taste
1 (16 oz) can chili beans
1 (15 oz) can tomato sauce
1 teaspoon ground cumin
1 small jar picante sauce
8-10 (10-inch) flour tortillas
2-3 cups shredded Mexican flavored cheese

Optional toppings:
shredded lettuce
sour cream

Preheat oven to 350˚F.  Lightly coat a 9- x 13-inch baking dish with cooking spray.

Brown the beef, green pepper, onion, garlic and salt in a deep skillet or a large pot until the meat is cooked through.  Drain any excess grease.  Add the chili beans, tomato sauce and ground cumin.  Simmer for 15 minutes.  Stir in the jar of picante sauce.

Evenly spread a small amount of the mixture into the bottom of the prepared baking dish.  Top with 4-5 tortillas, loosely folded/rolled next to each other to create a lasagna-type layer.  Spread on half of the meat mixture, then 1 to 1 1/2 cups of cheese.  Repeat layers.

Cover with foil and bake for 30 minutes.  Remove the foil, then bake 5 minutes more.  Take the pan out of the oven and let set for 5 minutes before serving.   Allow each guest to top their own serving with the lettuce, sour cream and salsa as desired.

Source:  Aunt Deb, friend of Pennies on a Platter

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  1. I’m glad you posted this again, it sounds great!

  2. I have made this one many, many times. It is one of my favorites from your blog. Just made it recently & my friend asked for the recipe. I can never figure out how to roll the tortillas correctly, so I just lay them on top of the meat just as if they were lasagna noodles.

    • Hi Kelly! I’m glad you love this one despite the old photo. 🙂 There really is no “right” way to lay the tortillas. I just fold each one into thirds and lay about 5 of them next to each other like lasagna. Hope this helps!

  3. this sounds fabulous! I made a similar recipe recently (roasted vegetable enchilada casserole)

    wanted to tell you i made your cookies and cream ice cream yesterday and the bites i snuck were FABULOUS…can’t wait to try more tonight!

  4. I have been dying to make something similar to this for weeks! Unfortunately, my family is overly picky and won’t try anything! But I think I could sell them on this, your picture looks fab! So tasty!

  5. This is our kind of food. The family loves this type of meal, and since you reminded me, it will probably make an appearance this week!!!

  6. I have had this recipe bookmarked for a while and finally got around to making it tonight. I am glad I did because it is a keeper. The hubs and I both LOVED it!!!! Thanks for sharing 🙂

  7. Could I use enchilada sauce instead of tomato sauce? The picture looks amazing! My husband loves enchiladas, I think he would love this!


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