Enchilada Lasagna


This was so simple- a fun spin on traditional enchiladas.

Enchilada Lasagna


  • 1 1/2 lbs ground beef
  • 1 medium onion, chopped
  • 1 garlic clove, minced
  • 1 can (14 1/2 oz) diced tomatoes, undrained
  • 1 can (10 oz) enchilada sauce
  • 2 tsp cumin
  • 3 cups shredded Mexican blend chicken
  • 8 flour tortillas, cut in half


In a large skillet, cook the beef, onion, and garlic over medium heat until meat is no longer pink; drain.  Stir in the tomatoes, enchilada sauce and cumin.  Bring to a boil.  Reduce heat, simmer uncovered, for 20 minutes.

Spread half of the meat sauce into greased 13×9 baking dish.  Top with half of the cheese blend, then half of the tortillas. Repeat layers.

Cover and bake at 350 degrees for 20 minutes.

If you have extra enchilada sauce, cheese, or salsa, they would be great to add on top.

Modified from: Taste of Home

One response »

  1. I normally make ‘regular’ enchiladas, but tried this and the spanish rice recipe on Wed. It was well received. 🙂

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