Get the App

Recipes

Find a Recipe Blue Ribbon Recipes Pinch It!™ Feed Browse All Recipes

Editorial

Food Bites & Articles Videos What is a Blue Ribbon? Meet the Test Kitchen

Community

Member Recipes Groups Sweepstakes Contests Shopping

enchilada lasagna with my homemade enchilada sauce

(2 ratings)
Guf1962 avatar
Recipe by
Grace Stewart
@Guf1962
Collegeville, PA

First recipe I've come up with...not bad if I say so myself :) Room-mate 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, for something pretty much "homemade" It can be altered to anyones liking, add black olives, diced chili peppers, whatever you like or don't like take out.

(2 ratings)
yield serving(s)

Ingredients For enchilada lasagna with my homemade enchilada sauce

  • INGREDIENTS FOR SAUCE:
  • 1/2 sm
    onion chopped fine
  • 1/2 tsp
    crushed or minced garlic
  • 1 Tbsp
    evoo (extra virgin olive oil)
  • 1 can
    15oz tomato sauce
  • 1 can
    14.5oz diced tomatoes
  • 1 Tbsp
    tomato paste
  • 1/2 c
    chicken broth
  • 1/8 tsp
    chili powder
  • 1 dash
    cayenne pepper
  • 3 tsp
    taco sauce
  • 1 tsp
    sugar
  • pinch
    of salt, black pepper, onion & garlic powder to taste
  • CHICKEN FILLING:
  • 1/2 lb
    chicken breast or tenders, cut up into fine pieces
  • 1 c
    frozen chopped spinach
  • 2 c
    homemade enchilada sauce
  • 1 Tbsp
    evoo (extra virgin olive oil)
  • INGREDIENTS TO BUILD LASAGNA:
  • 1 pkg
    8" flour tortillas
  • 2 c
    shredded cheddar cheese
  • 1 can
    16oz refried beans
  • chicken filling (above)
  • enchilada sauce (above) - your own or store bought

How To Make enchilada lasagna with my homemade enchilada sauce

  • 1
    For Sauce - Put medium size sauce pan on to medium heat add evoo, add onion, saute for about 1 minute, add garlic and saute for another minute or two. Add tomato sauce, diced tomatoes, chicken broth, and tomato paste, stir to combine. Next add the chili powder, cayenne pepper, salt, black pepper, onion & garlic powders and sugar, stir. Turn heat to low and let simmer for about 30 - 45 mins. Stirring occasionally.
  • 2
    Chicken Filling - Put evoo 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 heat to low, simmer for about 10 minutes.
  • 3
    Build Lasagna - Heat oven to 350, while oven is pre-heating start building your lasagna. Put some of the sauce on the bottom of a baking dish/lasagna pan (I used a 10 1/2 x 6 1/2 metal pan) put flour tortillas over sauce to cover pan, (bottom and sides) so no part of the pan shows, next spread a layer of refried beans, add the chicken filling mixture, cheese, sauce and repeat layers until you reach the top of the pan. Finish off with tortillas (if any left) some cheese and a little more sauce. Cover with foil and bake for about 45 minutes to an hour, depending on size pan you use. Uncover and let top cheese brown a little, if you like.
  • 4
    Note: I'm not a fan of "spicy" foods, so I came up with my own sauce, it's very mild. So if you like the "heat" in real Mexican type foods, you can alter to your liking. With the size pan I used, I only needed 4 tortillas, 1/2 can refried beans, most of the sauce and chicken filling and 1/2 the cheese. So depending on the size pan you use, you may need more or less of any of the ingredients.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
ADVERTISEMENT