enchilada lasagna (Edit recipe)

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everything you love about enchiladas without having to wrap a single one! just layer, bake, slice, & serve. this enchilada lasagna is similar to my chipotle pumpkin chicken enchilada lasagna, but this time we’re going with the classic combo! 🌮🧀<p/> high-protein, family-friendly, meal-prep friendly, & packed with bold tex-mex flavor in every bi

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PREP TIME

10 minutes

COOK TIME

40 minutes

INGREDIENTS

8

Serves: 8-10

Ingredients

16 oz sautéed frozen vegetables (click for recipe), I used peppers, onions, & green chiles
2 lb Ground Beef
15 oz Red Enchilada Sauce - Siete Foods, + water as needed
2-3 Tbsp Spicy Taco Seasoning - Siete Foods, or taco seasoning of choice
1/2 cup Cilantro, finely chopped
15 oz Vegan Refried Black Beans - Siete Foods, + water to thin out beans
30 Corn Tortilla
8-12 oz Pepper Jack Cheese, shredded, or cheese of choice

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

in a large skillet, sauté pepper & onions according to my sautéed frozen veggie recipe.
remove from skillet, then brown meat.
add in veggies, enchilada sauce (with a little extra water to clean out the jar), taco seasoning, & cilantro.
simmer while gathering remaining ingredients.
in a sauce pan, add refried beans + ~½ cup water to thin (this will help when spreading it in the lasagna).
cut corn tortillas in half, then add enough halves to cover the bottom of a 9X13 baking dish.
then layer on ⅓ of the meat mixture, ⅓ of the bean mixture, & cover with cheese.
repeat the tortilla + meat + bean + cheese for another two layers & finish with another layer of tortillas & cheese.
bake casserole for 25-30 minutes, with option to broil for last 3-5 minutes.
serve with any mexican inspired garnishes or sides you like & enjoy!

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	470
Fat:	23 g
Carbohydrates:	13 g
Protein:	40 g
Cholesterol:	125 g
Sodium:	880 mg
Fiber:	4 g
Sugars:	2 g
Sugar Alcohol:	0 g
Calculated for total recipe.