Enchilada Lasagna

This recipe is a mix between an Enchilada Stack and Mexican Lasagna. It was super easy to make in the Crock-Pot. I'm going to post the recipe as a I made it for dinner, but below add suggestions for how I would change it next time I make it. Please be sure to read the notes under the recipe.

1 pound ground beef, browned and drained
1 small onion, diced fine
1 large can red enchilada sauce
6 large flour tortillas
2 cups shredded cheese

Once meat is browned and drained, return to pan and add onion. Allow to cook another 1-2 minutes. In the meantime, spray the Crock with cooking spray. Add a couple spoonfuls of enchilada sauce to bottom and spread into an even layer. Add remaining enchilada sauce to meat and onion mixture, stirring ingredients together. Layer a tortilla on top of the sauce in the crock. Layer enchilada mixture. Repeat the layers twice more. Add cheese on top of sauce layer, then another tortilla. Repeat until out of ingredients. Add cheese on top. Allow to cook in Crock on low for 4-6 hours or on high for 2-3 hours. To serve, try cutting the lasagna into pieces then scoop out. Top with ingredients you'd put on enchiladas (sour cream, jalapenos, taco sauce, salsa, etc.) Could serve with refried beans or Spanish rice for sides.

Notes: Making it this way was too acidic for me, so I recommend finding something to cut the enchilada sauce back a bit. Maybe combining with some sour cream or a can of tomato soup would help.

If everyone in the family enjoys refried beans, olives, or Spanish rice, it would be good to add these to the layers. It would make it more filling and eliminate the need for side dishes.

Adding cheese to each layer would make it yummier (I didn't, because we didn't have enough).

You could also substitute shredded chicken or pork for the ground beef. Any meat will do as long as it is cooked before adding it to the layers. If making chicken enchiladas, I would recommend using 1 small can of enchilada sauce and 1 can of cream of chicken soup.

Mexican/Spanish Dip

1 pound ground beef
1 cup Spanish rice
1 cup ranch style beans
1 cup medium enchilada sauce

Brown beef and drain grease off. Add rice, beans, and sauce; let simmer for a few minutes. Top with cheese. May be placed in a Crockpot to keep warm.

Enchiladas

1 package tortillas
1 tablespoon of margarine (or extra virgin olive oil)
1/2 cup chopped onion
1 fresh glove of garlic, minced (or equivalent from a jar)
1- 4 ounce can diced green chiles, drained
1/2 cup sour cream
1- 10 3/4 ounce can condensed cream of chick soup
1 1/2 cups cubed skinless chicken breast
1 cup shredded cheddar cheese
1/4 cup milk

*measurements do not have to be exact :-)

Remove tortillas from fridge and heat oven to 350. Cook chicken with onion and garlic in margarine or olive oil. Stir in chiles, sour cream, and soup. Mix well. Set some sauce aside (without meat). Add 1/2 cup of cheese. Warm tortillas, fill with chicken mixture, and roll. Place seam side down in a sprayed baking dish. Mix reserved sauce with milk and spoon over rolled tortillas. Top with remaining cheese. Bake 30-35 minutes, until cheese is golden and bubbly.

*For beef enchiladas, use burger instead of chicken and enchilada sauce or tomato soup in place of cream of chicken soup.

I often use mild enchilada sauce in place of soup for chicken or beef enchiladas. Given that, I don't add the milk and I reserve enchilada sauce only to top the enchiladas before baking.