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Enchilada Lasagna Recipe

Enchilada Lasagna Recipe photo by Taste of Home

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“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

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Enchilada Lasagna Recipe

Prep: 45 min. Bake: 30 min. + standing

Yield: 12 Servings

45 30 75

Ingredients

1-1/2 pounds ground beef
1 medium onion, chopped
1 garlic clove, minced
1 can (14-1/2 ounces) stewed tomatoes, undrained
1 can (10 ounces) enchilada sauce
1 to 2 teaspoons ground cumin
1 egg, beaten
1-1/2 cups (12 ounces) 4% cottage cheese
3 cups (12 ounces) shredded Mexican cheese blend
8 flour tortillas (8 inches), cut in half
1 cup (4 ounces) shredded cheddar cheese

Directions

In a large skillet, cook the beef, onion and garlic over medium heat until meat is no longer pink; drain. Stir in the tomatoes, enchilada sauce and cumin. Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes.
In a small bowl, combine egg and cottage cheese; set aside. Spread a third of the meat sauce into a greased 13-in. x 9-in. baking dish. Layer with half of the cheese blend, tortillas, cottage cheese mixture and remaining meat sauce. Repeat layers. Sprinkle with cheddar cheese.
Cover and bake at 350° for 20 minutes. Uncover; bake 10 minutes longer or until bubbly. Let stand for 15 minutes before cutting. Yield: 12 servings.

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.

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Enchilada Lasagna

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(31-37) of 37 reviews

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Reviewed on Jul. 02, 2010 by A_W_

Delicious! Easy to make. My whole family loved it. Even my 3 & 5 year old!

Reviewed on Jun. 27, 2010 by JudithK1

Had to really do a lot of division on this recipe since there are only 2 of us, but it still came out very tasty and we loved it. Even my "nothing too hot" husband...it was good and I can't wait to make it for a bigger crowd. As it is, we're having the leftovers tonight with a nice green salad and cornbread.

Reviewed on Jun. 17, 2010 by carolyncat3

I made this the other night for supper and wasn't sure if my mom would eat it... she's not big on Mexican food. She had seconds! :D I added refried beans to the sauce mix... I would use Mexican diced tomatoes next time for a little more bite.

Reviewed on Jun. 15, 2010 by Lillian W

Made it for company, and everyone loved it! I added a can of black beans to the sauce and doubled the cottage cheese, which I think improved it.

Reviewed on May. 26, 2010 by william novotny

I wouldn't use stewed tomatoes again. Too sweet. I'll use a can of cubed tom. instead.

Reviewed on May. 23, 2010 by Evies45

This recipe probably isn't all that good for you, with all that cheese, but you can put in cheese with lower fat content to slim it a bit. This dish was absolutely fabulous! Didn't think my picky Italian husband would like the "lasagna" part, but it was a real hit. This would be great to take to a potluck. Thanks!