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Enchilada Lasagna

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Ingredients

Scale
  • 1 lb (450g) ground Halal beef or chicken
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 1 packet (1 oz) taco seasoning (ensure it’s Halal)
  • 2 cups enchilada sauce (store-bought or homemade)
  • 10–12 corn or flour tortillas (corn tortillas preferred for authenticity)
  • 1 ½ cups shredded mozzarella cheese
  • 1 ½ cups shredded cheddar cheese
  • 1 cup sour cream (optional for topping)
  • 1 cup chopped cilantro (optional garnish)
  • 1 cup black beans (optional for added texture)
  • 1 cup corn kernels (optional for added flavor)
  • 1 tablespoon olive oil (for cooking the meat)
  • Salt and pepper to taste

Ingredient Highlights

  • Ground Beef or Chicken: The main protein for the dish. Using Halal beef or chicken ensures it’s suitable for those who follow Halal dietary guidelines.
  • Enchilada Sauce: The sauce adds that signature enchilada flavor, combining the richness of tomatoes, spices, and chilies.
  • Taco Seasoning: It gives the meat that perfect seasoning to complement the other ingredients.
  • Cheese: A mixture of mozzarella and cheddar provides the perfect melt and a balanced flavor.
  • Corn or Flour Tortillas: These are used as the layers of the lasagna, bringing a comforting, satisfying texture to each bite.

Instructions

Prepare the Meat:

  1. Cook the Ground Meat: Heat a tablespoon of olive oil in a large skillet over medium heat. Add the chopped onion and cook until soft and translucent, about 3-4 minutes. Add the minced garlic and cook for another minute until fragrant.
  2. Add the Meat: Add the ground Halal beef or chicken to the skillet. Break up the meat as it cooks, stirring occasionally. Cook for about 7-10 minutes until the meat is fully cooked and browned.
  3. Season the Meat: Once the meat is cooked, add the taco seasoning and stir to coat. Pour in ½ cup of enchilada sauce, and stir everything together. Let it simmer for another 2-3 minutes to let the flavors meld. Season with salt and pepper to taste. Remove from heat.

Prepare the Lasagna Layers:

  1. Preheat the Oven: Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish with cooking spray or lightly oil it to prevent sticking.
  2. Warm the Tortillas: If you’re using corn tortillas, it’s helpful to warm them slightly in a dry skillet or microwave so they’re easier to work with. This step prevents them from cracking during assembly.

Assemble the Enchilada Lasagna:

  1. Layer the Tortillas: Start by spreading a thin layer of enchilada sauce on the bottom of the baking dish. Place a layer of tortillas on top, overlapping slightly to cover the entire bottom.
  2. Add the Meat: Spread half of the seasoned ground meat mixture evenly over the tortillas. Top with 1 cup of shredded mozzarella cheese and ½ cup of shredded cheddar cheese.
  3. Repeat the Layers: Place another layer of tortillas on top of the cheese, followed by the remaining meat mixture. Add another layer of cheese, and then pour over the remaining enchilada sauce.
  4. Top the Lasagna: Add the final layer of tortillas on top. Sprinkle the remaining cheese over the tortillas and pour the rest of the enchilada sauce over the top layer of cheese.

Bake the Lasagna:

  1. Bake the Lasagna: Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes. After 25 minutes, remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden brown.
  2. Cool Before Serving: Let the lasagna cool for 10 minutes before cutting into it. This helps the layers set and makes serving easier.

Serve:

  1. Serve and Garnish: Once the lasagna has cooled, cut it into squares and serve. Top with a dollop of sour cream, chopped cilantro, or additional toppings of your choice, such as black beans or corn.

Nutrition

Find it online: https://buttereats.com/enchilada-lasagna/