Cheesy Enchilada Lasagna Recipes

SUPER EASY CHEESY ENCHILADAS

Steps:

• First, you want to mix the first four ingredients together until they are really well combined. Seriously, you will not see any little shreds of cheese and it will have the texture of stiff play dough (this is important).
• Preheat your oven to 350 and grab a pan. I used an 11x7 inch oval baking dish, but you can also use an 8inch square.
• Pour about 1/4 of the enchilada sauce into the bottom of the pan and swirl the pan until the bottom is coated.
• Reach in with your clean hands and grab about 2 tablespoons of cheese mixture in your hands and shape into a log. Roll a tortilla around this log and place in the pan. Repeat for the rest of the cheese and tortillas.
• Pour the rest of the sauce on top, spreading it to cover.
• Sprinkle the last 1/2 cup of cheese on top, and place in the oven. Bake 20-30 minutes or until hot and bubbly.
• For OAMC: Freeze before cooking, thaw in refrigerator and bake according to directions.

ENCHILADA LASAGNA

Steps:

• In a skillet, cook ground beef, onion and garlic until the meat is browned and onion is tender; drain. Stir in tomato soup, picante sauce or salsa and refried beans. Heat thoroughly., Arrange five tortillas in a 12x8x2-in. baking dish, tearing tortillas as needed to cover the bottom. Layer with half of the meat mixture and half of the cheese. Repeat layers using remaining tortillas, meat mixture and cheese. , Bake at 350° for 30 minutes or until heated through. Let stand a few minutes before serving.

CHEESY TORTILLA LASAGNA

Steps:

• Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with nonstick cooking spray. In medium bowl, combine tomatoes, zucchini, onions and beans; mix well. Reserve 1/3 cup enchilada sauce; set aside. In another medium bowl, combine remaining enchilada sauce and sour cream dip; blend well.
• Spoon 2 tablespoons enchilada sauce mixture in bottom of sprayed baking dish. Arrange 8 tortilla pieces over sauce, overlapping as necessary. Spoon half of vegetable-bean mixture over tortillas; sprinkle with 2/3 cup of the cheese. Spoon half of remaining sauce mixture over cheese. Repeat layers, reserving 2/3 cup cheese for top. Top with reserved 1/3 cup enchilada sauce. Cover with foil.
• Bake at 375°F. for 30 to 35 minutes or until thoroughly heated. Uncover; sprinkle with reserved 2/3 cup cheese. Bake, uncovered, an additional 5 minutes or until cheese is melted. Let stand 10 minutes before serving. Sprinkle with cilantro.

ENCHILADA LASAGNA

Steps:

• Heat oven to 350ºF.
• Combine the chiles, garlic, chili powder, cumin, chicken broth, tomato sauce, salt, and pepper in a medium saucepan and put over high heat.
• Bring to a boil then reduce the heat to low and simmer for 15 minutes or until the chiles are soft. Set aside until ready to use.
• Heat the vegetable oil in a large skillet over medium-high heat. When hot, add the chicken along with half a teaspoon of the salt and sauté until the meat is just cooked through, approximately 7 to 9 minutes. Move the chicken from the pan to a plate or bowl. Add the onions to the same pan along with the other half teaspoon salt, decrease the heat to medium-low, and sweat for 4 to 6 minutes. Then add the garlic and oregano and cook until the onions are tender, 2 to 3 minutes more. Stir the chicken into the mixture and remove from the heat.
• Halve 3 of the tortillas
• Lube a 9-by-13-inch glass baking dish with nonstick spray then dose half a cup of the sauce into the bottom of the dish. I usually spread it around with a large rubber spatula.
• Dip 4 tortillas (three whole and one cut into halves) into the remaining sauce and lay them into the bottom of the dish. Cut 1 of the tortillas in half to evenly cover the bottom of the dish.
• Top this with half of the chicken mixture and 1 cup of the cheese. Repeat layering finishing with the remaining sauce and remaining cup of cheese.
• Cover with foil and bake in the middle of the oven for 30 minutes. Then remove the foil and bake an additional 10 minutes, or until cheese on top is bubbly.

ENCHILADA LASAGNA BAKE

Steps:

• For the queso béchamel: Melt the butter in a medium saucepan over low heat. Stir in the onion and pickled jalapeños if using and cook until fragrant, 1 to 2 minutes. Whisk in the flour. Slowly whisk in the milk, whisking until no clumps remain. Continue to cook, whisking frequently, until thickened, about 5 minutes.
• Switch to a wooden spoon and stir in the cheese and cumin, season with a pinch each of salt and pepper and stir until the cheese is completely melted, 2 to 3 minutes. Transfer the sauce to a bowl, cover with plastic wrap, placing the plastic directly onto the surface of the sauce, and refrigerate while you prepare the enchiladas.
• For the enchiladas: Preheat the oven to 375 degrees F.
• Roast the poblano peppers, holding them with tongs, over an open flame on the stovetop until heavily blistered and charred, about 2 minutes per side (see Cook's Note). Place the poblanos in a bowl and cover with plastic wrap. Let steam until cool enough to handle, 10 to 15 minutes.
• When the peppers are cool enough to handle, cut in half and use the back of a knife or a spoon to scrape the seeds and the skin off the peppers. Roughly chop the peppers and set aside.
• Heat a large skillet over medium heat. Add the beef and cook, breaking up the meat with a wooden spoon, until fully cooked, 5 to 7 minutes. Drain off any excess fat from the pan. Stir one 10-ounce can of enchilada sauce into the beef.
• Pour 2 to 3 tablespoons of the remaining can of enchilada sauce over the bottom of an 8 1/2-by-11-inch baking pan. Layer tortillas over the bottom of the dish so it's covered, overlapping as necessary. Spoon in half the beef mixture to cover, top with about 3/4 cup béchamel sauce, and sprinkle with half the poblano and 1/3 cup of the shredded cheese. Repeat the layers again, ending with a layer of tortillas.
• Cover the top layer with enchilada sauce and sprinkle with the remaining 1/3 cup cheese. Bake until browned and bubbling, about 45 minutes. Remove from the oven, sprinkle with the crushed tortilla chips and bake for an additional 5 minutes.
• Allow the casserole to cool 15 minutes before serving. Slice into pieces and serve with the toppings of your choice for diners to garnish their servings. Enjoy!

CHEESY CHICKEN-TORTILLA LASAGNA

Steps:

• Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Spread 2 tablespoons of the enchilada sauce in bottom of baking dish.
• In medium bowl, mix tomatoes, chicken, onions and beans. In another medium bowl, mix remaining enchilada sauce and the veggie dip until well blended.
• Arrange 8 tortilla pieces over sauce in dish, overlapping as necessary. Spoon half of the chicken mixture over tortillas; sprinkle with 1/2 cup of the cheese. Spoon half of the sauce mixture over cheese. Repeat layers once, reserving 1/2 cup cheese.
• Cover with foil. Bake 40 to 45 minutes or until hot. Sprinkle with reserved 1/2 cup cheese. Bake uncovered about 5 minutes longer or until cheese is melted. Let stand 5 minutes before serving. Sprinkle with olives and cilantro.

KETO ENCHILADA LASAGNA CASSEROLE

Steps:

• Preheat oven to 400 degrees.
• Cook ground beef and onion in a large skillet over medium high heat until beef is browned.
• Stir in salsa, chili powder, cumin, oregano, salt, olives and sour cream. Remove from heat.
• In a large casserole dish, spoon 1/3 of the beef mixture on to the bottom of the pan.
• Lay down two slices of deli chicken on top of ground beef mixture.
• Lay down sliced cheddar cheese on top of sliced chicken.
• Repeat layers. Top with remaining beef mixture and shredded Mexican cheese. Bake at 400 degrees for 20 minutes or until cheese is melted and bubbly.

CHEESY CHICKEN ENCHILADA PASTA

Steps:

• Heat oil in a 12-inch skillet over medium-high heat. Cook and stir chicken in the hot oil until browned, 5 to 7 minutes.
• Stir black beans, enchilada sauce, campanelle pasta, salsa, Greek yogurt, chicken broth, onion flakes, and garlic powder into the skillet; bring to a boil. Reduce heat to low and simmer, covered, until pasta is tender, 15 to 20 minutes. Remove from heat.
• Sprinkle pepper Jack cheese and parsley over pasta mixture.

STOVE-TOP CHICKEN ENCHILADA LASAGNA

Steps:

• In a medium size saucepan, melt butter over medium heat. Add onion; cook 3-5 minutes, stirring frequently, until tender. Reserve 1/4 cup enchilada sauce; add remaining sauce to the onion. Stir in cumin and chicken. Reduce heat to medium-low; simmer uncovered for 5 minutes.
• Lightly grease 10 inch skillet with butter or cooking spray; heat over low heat. Place 1 tortilla in skillet; top evenly with pepper jack cheese and second tortilla. Spread chicken mixture over second tortilla; top with third tortilla. Sprinkle evenly with cheddar cheese, top with jalapeno and green chilies. Place fourth tortilla over chilies; spread reserved 1/4 cup enchilada sauce over top.
• Cover skillet; cook over low heat for 18-20 minutes or until thoroughly heated. Remove from heat; let stand for 10 minutes before serving. Cut into 4 wedges; serve topped with sour cream if desired.

CHEESY TURKEY ENCHILADA LASAGNA

Steps:

• Preheat oven to 375º
• In a skillet, heat canola oil, onions and green chiles over medium-high heat. Brown for 2-3 minutes. Add in ground turkey, crumbling as it cooks with a flat spatula.
• Season turkey mixture with cumin, taco seasoning and 1/2 water. Add drained kidney beans. Allow to bubble for 10-12 minutes.
• Spray a 9x13 pan with cooking spray. Drizzle enchilada sauce on the bottom.
• Spread a thin layer of sour cream on 2 tortillas, lay on top of enchilada sauce.
• Add a thin layer of salsa, then cheese, then taco meat. Top with more enchilada sauce.
• Repeat layers 2-3 times, ending with a tortilla topped with sour cream. Sprinkle remaining cheese on top and add cilantro.
• Bake 25-30 minutes, until golden brown.
• Serve with toppings and Mexican rice

CHEESY ENCHILADA LASAGNA

Steps:

• Brown meat in large skillet; drain. Stir in enchilada sauce, beans and tomatoes.
• Mix cream cheese and milk in medium bowl until blended. Stir in 1-1/2 cups shredded cheese.
• Spoon 2 cups meat sauce into slow cooker; top with layers of half each of the noodles (broken to fit) and cheese mixture. Cover with 2 cups meat sauce; top with remaining noodles (broken to fit), cheese mixture and meat sauce. Cover with lid.
• Cook on LOW 4 to 6 hours or until liquid is absorbed. Sprinkle with remaining shredded cheese; let stand, covered, 10 min. or until melted. Uncover; let stand 15 to 20 min. before serving. Serve topped with olives and cilantro.