Friday, April 23, 2010

Tia Rosa's Enchilada Lasagna

This is an absolute favorite - whether you make traditional enchiladas or as a lasagna!

1 pound lean ground beef, turkey or vegetarian crumbles
2 TBSP cilantro, chopped (optional)
2 cups shredded cheddar cheese
8 6-inch flour tortillas

Preheat oven to 325 degrees F and grease 9x13 baking dish with drizzle of Garlic GSO. Sauté ground meat of choice, Adobo and oil in a large skillet over medium high heat until thoroughly cooked. Transfer to a large bowl add 1/2 cup Enchilada sauce, 1 cup cheese and cilantro; toss to combine.

In baking dish layer: Tortillas, enchilada sauce, seasoned protein and cheese. Repeat process and end with a layer of sauce. Cover with tin foil. Bake in 325 degree oven for about 30 minutes or until heated and cheese is bubbly.

Serve enchiladas with sour cream, sliced avocado & tomatoes on the side along with a romaine salad with Cilantro Lime Vinaigrette.

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