Chili Tortilla Bake Aka Mexican Lasagna Recipes

MEXICAN CHICKEN TORTILLA LASAGNA

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Heat oil in a heavy skillet over medium-high heat. Add onion; cook and stir until fragrant, about 5 minutes. Add ground chicken, stirring and breaking into crumbles until browned, 5 to 7 minutes. Pour diced tomatoes with chiles and their liquid into the skillet and add taco seasoning. Stir to incorporate.
• Combine 8 ounces enchilada sauce, 4 ounces queso fresco, Mexican crema, and egg in a bowl.
• Pour remaining enchilada sauce into the bottom of an 8x6-inch glass casserole dish. Trim tortillas to have a straight edge if desired. Lay two tortillas in the enchilada sauce in the dish. Place some chicken mixture on top and ladle some enchilada sauce mixture over. Repeat layers. Top with remaining queso fresco and Cheddar cheese.
• Bake, covered, in the preheated oven for 35 minutes. Uncover and bake for 10 minutes more. Let rest for 10 to 15 minutes before serving.

TORTILLA LASAGNA

Steps:

• In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in the water, taco seasoning, garlic powder and cayenne. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. , Meanwhile, in a small bowl, combine sour cream and chili powder. In a large bowl, combine cheeses; set aside. Sprinkle cornmeal into a greased 13x9-in. baking dish. , Arrange five tortillas, overlapping, in the bottom of prepared dish; spread with 1/2 cup salsa. Layer with half of the meat mixture, onion and sour cream mixture. Sprinkle with 1-1/2 cups cheese mixture. Repeat layers. , Bake, uncovered, at 375° for 40 minutes. Sprinkle with remaining cheese mixture. Bake 10 minutes longer or until cheese is melted. Let stand for 10 minutes before cutting.

CHILI TORTILLA BAKE

Steps:

• In a large skillet, cook beef over medium heat until no longer pink. Stir in the tomato sauce, beans, corn, green chilies, onion, chili powder, cumin, garlic powder and oregano; heat through., In an 11x7-in. baking dish coated with cooking spray, layer half of the tortillas, beef mixture and cheese. Repeat layers. Bake, uncovered, at 350° for 25-30 minutes or until bubbly. Freeze option: Cool unbaked casserole; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.

MEXICAN TORTILLA LASAGNA

Steps:

• 1. Heat oven to 400 degrees. Coat a 1-1/2 to 2 quart baking dish with cooking spray. (I have an oval casserole dish I like to use.)
• 2. Put the beef and peppers in a deep non-stick skillet. Cook over medium-high heat, breaking up the chunks of meat with a wooden spoon, 9 minutes or until beef is browned and peppers are tender.
• 3. Stir in garlic, chili powder, cumin and salt & pepper to taste; cook 1 minute. Stir in tomatoes, corn and enchilada sauce; bring to a simmer. Cook 5 to 10 minutes to blend flavors. Remove from heat and stir in cilantro.
• 4. To assemble the lasagna: Line the bottom of the baking dish with one tortilla (it may come up the sides of the dish a bit, that's okay). Top with one rounded cup of the meat mixture, then 1/4 to 1/2 cup of the shreddded cheese (I like to use a blend of cheddar and jack.) Repeat layers 3 times. You should have a little bit of meat left to spread on the top. Sprinkle on more cheese and pour over some of the remaining enchilada sauce. (Note: The original recipe says to "drizzle" some sauce over the top, but we like it saucy, so I will use whatever is left in the 14oz can.)
• 5. Cover lasagna with foil and bake for 20 minutes. Uncover and bake 10 minutes longer or until heated through. Remove from oven and cool 5 minutes before cutting.

CHILI TORTILLA BAKE ....AKA MEXICAN LASAGNA

Steps:

• Preheat oven to 350°F In a large skillet, brown ground beef over medium high heat, drain. Add tomato sauce, beans, corn and green chiles. Stir in next 5 seasonings. Bring to a boil and reduce heat. Simmer, uncovered for 15 minutes. In a 2 quart baking dish, coated with cooking spray, place 3 flour tortillas to cover bottom. Overlap as needed. Layer with half of chili mixture and half of cheese. Top with remaining tortillas, meat mixture and cheese. Bake for 30 minutes. Serves 8.