Read reviews (38)
Rate recipe
“Whenever I make this cheesy layered casserole, my guests rave about it and ask for the recipe. I serve it with French bread or toasted garlic bread.” —Charlene Griffin, Minocqua, Wisconsin
Nutritional Facts 1 piece equals 387 calories, 21 g fat (11 g saturated fat), 87 mg cholesterol, 771 mg sodium, 25 g carbohydrate, 1 g fiber, 25 g protein.
Originally published as Enchilada Lasagna in Taste of Home June/July 2010, p32
Medium-Bodied Red Wine
Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.
Browse slideshows featuring our best recipes, holiday ideas, easy how-tos, cooking tips, and more!
Get Recipes >
A collection of our favorite, highest-rated recipes—including the best dessert, dinner and holiday recipes.
Tell us what you think of this recipe. Did you modify it? Would you make it again? Rate it today! >
Rate and Review this Recipe
Reviewed on Jun. 02, 2013 by Angel182009
I just have to say this is one of my FAVORITE recipes! It's so easy to put together and it's one of my husband's favorite meals. We never have leftovers!
Reviewed on Feb. 18, 2013 by climbergirl
I tried the recipe again with ricotta. I was surprised to find that ricotta just didn't work with the recipe. The texture is kind of weird and it didn't taste all that great. I'll definitely keep making it but I'm going back to cottage cheese.
Reviewed on Feb. 12, 2013 by climbergirl
I love enchiladas and lasagna so I was excited to try this recipe. I loved the stewed tomatoes and cumin flavor (my regular enchiladas don't have those ingredients). I have made it twice and it will definitely be made frequently in my house. My husband requested trying it with ricotta cheese instead of cottage cheese and I'm going to do that next time. I think that will make it even better.
Reviewed on Sep. 18, 2012 by gstepp02
Fantastic recipe, great to reheat although it doesn't last long in our house.
Reviewed on Sep. 08, 2012 by shecooksalot
Loved this recipe. Very easy to make and tastes delicious. I substituted ground turkey for the ground beef, only used 8 oz of the mexican cheese because I didn't want to buy two bags, and only 6 tortillas because that's all I had. It still turned out very good and you couldn't even tell I had used less on the amounts. Will make again!!!
Reviewed on Jan. 26, 2012 by kgalloway2
This is an excellent recipe. My step dad who doesn't like lasagna hugged me and told me thank you for finally making one he would eat seconds of! I used ricotta cheese instead of cottage cheese. I also used a mix of mozzarella and cheddar instead of the taco cheese mix.
Reviewed on Jan. 14, 2012 by cmdumee
Loved this recipe! I think I used fewer tortillas and not sure if I layered it correctly, but we all agreed it was super tasty!
Reviewed on May. 10, 2011 by debiwester
My husband and I loved this recipe. Like any lasagna recipe it made a hugh pan full. We ate on it twice and I froze the rest. It was equally as good the 2nd time around. Can't wait to make this for my friends at the beach this summer.
Reviewed on Mar. 07, 2011 by spiinker
I have another recipe similar to this, but I loved how moist this recipe is!
Reviewed on Feb. 04, 2011 by gretcheepoo
First, I want to say that this was a really good alternative to rolling enchiladas. In fact, if I have a taste for enchiladas, I probably would pull out this recipe instead. That being said...Clearly the photo was made with different ingredients than in the actual recipe. Those are red onions and diced tomatoes - neither of which are in the recipe. The reason I point this out is because my lasagna was not as thick or "juicy" looking as the one here. It still tasted good, but I figured I must have went wrong somewhere for them to look so drastically different. So I began scanning the ingredients again and noticed the differences.So I'm wondering if that luscious looking piece of enchilada lasagna in the photo used a completely different recipe than the one listed here. If I do make it again, I will try those substitutions and also see what other changes that could have been made.
First, I want to say that this was a really good alternative to rolling enchiladas. In fact, if I have a taste for enchiladas, I probably would pull out this recipe instead. That being said...
Clearly the photo was made with different ingredients than in the actual recipe. Those are red onions and diced tomatoes - neither of which are in the recipe. The reason I point this out is because my lasagna was not as thick or "juicy" looking as the one here. It still tasted good, but I figured I must have went wrong somewhere for them to look so drastically different. So I began scanning the ingredients again and noticed the differences.
So I'm wondering if that luscious looking piece of enchilada lasagna in the photo used a completely different recipe than the one listed here. If I do make it again, I will try those substitutions and also see what other changes that could have been made.
Our 10 most popular recipes for the month delivered right to your inbox!
Invalid e-mail
© Reiman Media Group, LLC., 2013