“deconstructed enchiladas made into a lasagna”
READY IN:
1hr 15mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Spice hamburger to taste and brown. Add jar of salsa, simmer until heated through. Add beans and olives, heating until blended and hot.
  2. Spray 13x9 pan with non-stick spray. Drizzle enchilada sauce over bottom, smearing around until thinly coated.
  3. Lay down the corn tortillas, ripping as needed to cover bottom.
  4. Add a layer of meat & bean mix, covering tortillas. Crumble tortilla chips over the top. Sprinkle shredded cheese over until covered.
  5. Add layer of flour tortillas, ripping as needed to cover. Add a layer of sour cream, covering tortillas. Drizzle enchilada sauce over , covering decently. Add the rest of the meat mixture, covering the layer. Crumble more tortilla chips over the top. Cover with shredded cheese.
  6. Put a final layer of flour tortillas, ripping as needed to cover. Drizzle remainder of enchilada sauce over it and sprinkle cheese sparingly over the top.
  7. Cover with foil. Bake 350F for 35 minute Remove foil, bake for an additional 10 minute.
  8. Let stand a few minutes before serving.

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