Enchilada Lasagna
Fusion food at its finest. Or lazy food, whichever. I didn't feel like rolling enchiladas so I made this lasagna-style casserole instead. All the enchilada flavor, half the work.
Ingredients
For the sauce:
- 2 ½ cups vegetable or beef broth
- 2 6 ounce cans tomato paste 12 ounces total
- 2-3 Tablespoons chili powder depending how spicy you want it
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried oregano
- ½ teaspoon kosher salt
- 3 Tablespoons vegetable oil
- 1 Tablespoon flour
For the assembly:
- 1 15 ounce can refried beans
- 8-12 ounces cheddar jack or colby jack cheese shredded
- 8-10 soft taco sized flour tortillas
- 1 pound cooked ground beef optional – if using, season with additional salt and garlic powder
Instructions
For the sauce:
- Heat the oil in a 2 quart pot over medium heat.
- Add in the flour and cook for 1 minute, stirring constantly.
- Slowly pour in the broth, whisking to combine.
- Add in chili powder, cumin, garlic powder, onion powder, oregano, and salt and whisk to combine.
- Continue to cook over medium heat until it begins to thicken, then whisk in tomato paste and remove from heat.
Assembly
- Cut a few tortillas in quarters.
- Put a couple of tablespoons of sauce into the bottom of an 8×8 inch pan, and place a layer of tortillas down with the cut edges towards the sides to cover the whole bottom, using additional tortilla pieces to fill in gaps (see picture below, I’m having a hard time describing it in words).
- Spread a layer of refried beans, sprinkle a layer of cheese (and meat if using) and cover with sauce.
- Repeat until the pan is full, ending with a layer of tortillas covered with sauce and cheese.
- Cover tightly with foil and bake at 375 °F for 45 minutes, or until hot and bubbly and the cheese is melted.
- Serve with sliced green onions, diced tomatoes and sour cream.
Notes
