December 19, 2017

Enchilada Bake

We have been making this Enchilada Bake a ton! We typically make it with either leftover chicken on ground beef (you could use any type of ground meat). This recipe was born, when my husband and I were commenting on how enchiladas were good, but we prefer more filling than the rolled up tortilla allowed. We figured it’d also be easy to sneak in some greens, if we made it more like a casserole situation. Also, I don’t have the patience to roll all those enchiladas. I like to get things done quick, even if they don’t look as pretty. As long as it tastes good!

Here’ the Enchilada Bake recipe. I consider this a “kitchen sink” recipe, which means you can sub in and out any veggie or meat that you have on hand. If you want to make it very mild and not spicy at all, I recommend substituting or replacing some of the enchilada sauce with pasta sauce. Our kids eat it if we use one jar of pasta sauce and one jar of enchilada sauce. I’ve indicated brands I prefer, based on quality, taste and price.

Mexican Lasagne

*This filled a 9 x 13 tray. Lots of leftovers!

Ingredients:

  • 1 package small corn tortillas (Mi Tierra Organic)
  • 2 jars of enchilada sauce, or non-chunky salsa (Trader Joe’s Tomatillo Roasted Yellow Chili Salsa)
  • 1-2 packages shredded cheese (Kerry Gold Dubliner in the food processor)
  • 1 package frozen chopped spinach
  • 3 cups chopped up chicken or 2# browned ground beef
  • 1 tsp salt
  • 2 tsp garlic powder
  • 1 onion
  • 1 pepper
  • chopped up Jalapeños (optional)
  • Black beans (optional)

Instructions:

  1. Preheat oven to 400 degrees F
  2. In a large pan or pot (we used a wok), saute the onion and peppers in oil
  3. Add the frozen spinach and cook until hot
  4. Add the cooked meat
  5. Lightly cover the bottom of the pan with a thin layer of sauce
  6. Put down 6 tortillas, spread out on the bottom
  7. Layer half the meat and veggie mixture on top of tortillas
  8. Layer one jar of sauce
  9. Layer half the cheese next
  10. Repeat this same process starting from step 6
  11. Bake in the oven for about 30 minutes until cheese is a little browned and everything is bubbly and hot

2 Comments

  1. Kate Stafford February 25, 2018 at 11:06 am - Reply

    Great recipe! Adding it to the regular rotation. Thanks, Marit and Joe!!

    • Marit Harney February 27, 2018 at 8:37 pm - Reply

      Yay! Glad you liked it as much as we did!

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