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enchilada lasagna

(1 rating)
AngiBme avatar
Recipe by
Angie Buehler
@AngiBme
Olathe, KS

My family loves this! I've seen many like it. However, this is the one we love the best! Serve it with some "crusty" bread and a salad! Yum!

(1 rating)
yield 6 -8
prep time 45 Min
cook time 30 Min
method Bake

Ingredients For enchilada lasagna

  • 1 1/2 lb
    ground beef
  • 1 md
    onion (chopped)
  • 1 clove
    garlic (minced)
  • 1 can
    enchilada sauce (10 ounces)
  • 1 can
    diced tomatoes, undrained (mexican if available)
  • 1 can
    diced green chilies
  • 1-2 tsp
    ground cumin
  • 2
    eggs (beaten)
  • 1 sm
    carton of small curd cottage cheese
  • 4 c
    shredded mexican cheese blend (more to taste)
  • 8
    flour tortillas (cut in half)
  • 1 can
    sliced black olives (optional)

How To Make enchilada lasagna

  • 1
    In a large skillet, cook the beef, onion and garlic over medium heat until meat is no longer pink; drain. Stir in tomatoes, enchilada sauce, green chillies and cumin. Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes.
  • 2
    In a medium bowl, combine beaten eggs, cottage cheese and 1 cup of shredded cheese blend. Spread a third of meat sauce into a greased 13"x9" baking dish. Layer with half of the cheese blend, tortillas, cottage cheese mixture and remaining meat sauce. Repeat layers. Sprinkle with sliced olives remaining cheese blend.
  • 3
    Cover and bake at 350 degrees for 20 minutes. Uncover, and bake 10 minutes more or until bubbly. Remove from oven and let stand for 15 minutes before cutting.
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