Enchalasagna Recipes

Steps:

• Preheat the oven to 350 degrees F.
• Melt 1 teaspoon coconut oil in a saute pan over medium-low heat. When hot, add the plantains and cook until tender and darkly caramelized on both sides, about 10 minutes. Add more coconut oil as needed, a teaspoon at a time, if the pan gets dry. Remove the plantains from the pan and set aside.
• Add the onions and peppers to the pan and sprinkle with salt and pepper. Saute until golden brown and tender, 8 to 10 minutes. Set aside.
• Melt 1/2 teaspoon coconut oil in a small saute pan over medium heat. Fry the tortillas in the oil until golden brown and crispy, 1 to 2 minutes per side. Remove to a paper-towel-lined plate and reserve.
• Pour 1 1/2 cups of the salsa into a 9-by-13-inch baking dish. Add a layer of 6 tortillas, then layer with half of the rice, corn, black beans, sauteed onions and peppers and fried plantains. Sprinkle with half of the fajita seasoning and one-third of the Jack cheese. Add another layer of 6 tortillas and spread evenly with 1 1/2 cups of the salsa. Repeat the layering. Top with the remaining 6 tortillas, 1 1/2 cups salsa, Jack cheese and the ground tortilla chips.
• Bake, uncovered, until the top is golden brown and bubbly, 35 to 45 minutes.
• Top as you like, and enjoy! Enchalasagna!!!!!!!

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.

Steps:

• Preheat the oven to 425 degrees F.
• Preheat a large skillet over medium high heat. Add 2 tablespoons extra-virgin olive oil - twice around the pan. Add chicken and season with chili powder, cumin, and red onion. Brown the meat, 5 minutes. Add taco sauce or stewed or fire roasted tomatoes. Add black beans and corn. Heat the mixture through, 2 to 3 minutes then season with salt, to your taste.
• Coat a shallow baking dish with remaining extra-virgin olive oil, about 1 tablespoon oil. Cut the tortillas in half or quarters to make them easy to layer with. Build lasagna in layers of meat and beans, then tortillas, then cheese. Repeat: meat, tortilla, cheese again. Bake lasagna 12 to 15 minutes until cheese is brown and bubbly. Top with the scallions and serve.

Steps:

• Heat oil in a large pot over medium heat. Add onion and garlic; cook and stir until onion is translucent, about 5 minutes. Stir in ground turkey; cook until no longer pink, about 5 minutes. Drain excess grease.
• Stir enchilada sauce and diced tomatoes into the pot. Simmer until flavors combine, about 20 minutes. Remove from heat.
• Preheat oven to 375 degrees F (190 degrees C).
• Mix cottage cheese, egg, and cumin together in a small bowl.
• Spread 1/3 of the turkey sauce in the bottom of an 8-inch baking dish. Cover with 1/2 of the corn tortillas. Spread 1/2 of the cottage cheese mixture on top. Sprinkle 1/3 of the Mexican cheese on top. Repeat layers once more, ending with remaining turkey sauce and Mexican cheese.
• Spray a large piece of aluminum foil with cooking spray; cover baking dish with aluminum foil.
• Bake in the preheated oven until bubbly, about 30 minutes. Remove aluminum foil and continue baking until top is browned, about 15 minutes. Cool for 15 minutes before serving. Garnish with green onion.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). In a medium skillet over medium high heat, cook the ground beef and onion until beef is evenly browned and onion is tender.
• Prepare the enchilada sauce according to package directions. Pour 1/4 cup of the sauce into the bottom of a 9x13 inch baking dish.
• On each flour tortilla, place an equal portion of the ground beef mixture and about 1 ounce of Cheddar cheese, reserving at least 1/2 cup of cheese. Then tightly roll the tortillas and place seam side down in the baking dish.
• Pour the remaining sauce over the top of the enchiladas and sprinkle with the remaining cheese and olives.
• Bake in a preheated oven for 20 minutes, or until the sauce is bubbly and cheese is thoroughly melted.

Steps:

• NOTE: I prepare this in mini-loaf tins for freezing single servings. I break the noodles into thirds to fit in the tins. You can use any kind of baking dish you desire, just make sure to even out the ingredients so they layer properly!
• In a bowl, combine shredded chicken, green chilis, and sour cream.
• To assemble: enchilada sauce, noodles, chicken mixture, cheese, tomatoes, lasagna noodles, enchilada sauce, chicken mixture, cheese, tomatoes, etc -- make sure to top it with cheese.
• Bake covered at 350 degrees for 20 minutes. Uncover and bake 10-15 minutes, until hot and bubbly.

Steps:

• Combine the chiles, garlic, chili powder, cumin, chicken broth, tomato sauce, salt and pepper in a medium saucepan over high heat. Bring to a boil. Reduce the heat to low and simmer for 15 minutes or until the chiles are soft Set aside until ready to use.
• Preheat oven to 350 degrees F.
• Heat the vegetable oil in a medium skillet over medium-high heat. Saute the chicken until cooked through, approx 7-9 minutes. Remove the chicken from the pan and place in a medium bowl. Add the onions to the same pan along with a generous pinch of salt, decrease the heat to medium-low and sweat for 4-6 minutes. Add the garlic and oregano and cook until the onions are tender, 2-3 minutes more. Add the chicken back to the pan and remove from heat.
• Spray a 13x9 glass baking dish with non-stick spray. Place 1/2 cup of the sauce into the bottom of the dish. Dip 4 tortillas into the remaining sauce and lay them in the bottom of the dish. Cut one 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. Starting with 4 more tortillas, repeat the layers, ending with the last 4 tortillas on top. Pour remaining sauce over the dish and top with the remaining 1 cup of cheese.
• Cover with aluminum foil and bake in the oven on the middle rack for 30 minutes. Remove the foil and bake an additional 10 minutes, or until cheese on top is bubbly.