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Luke's Wicked Enchilada Lasagna

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“Enchilada Lasagna with beef, corn, onions, garlic, cheese, and a tomato cream sauce.”
1hr 25mins

Ingredients Nutrition


  1. For Sauce:
  2. Mix all dry sauce ingredients.
  3. Combine with 1 cup of water.
  4. In a small sauce pan over medium heat whisk and heat until sauce thickens and coats the back of a spoon.
  5. Add the can of tomato sauce. Mix well, taste, adjust spices to your preference, then set aside.
  6. For Enchiladas:
  7. Brown 1/2 lb of ground beef, drain fat, add your favorite taco seasoning and water and simmer until thickened.
  8. In another pan add butter or oil and saute the chopped onion and the corn for about 7 mins or until softened. Add more butter or oil if needed while cooking. Add garlic and saute everything for a few more minutes being careful not to burn the garlic. Turn off heat and set aside.
  9. Preheat oven to 350. Add the heavy cream to the sauce mixture you set aside earlier and mix well.
  10. Assemble the lasanga enchiladas:
  11. Grease a 9X9 baking dish, spread a small amount of sauce on the bottom of the dish and lay down 3 tortillas. If needed, you can briefly heat each tortilla in a bit of oil to soften it before assembling the lasanga. Next put a layer of seasoned beef, onion/corn/garlic mixture, and cheese down. Drip a bit of sauce on top of the added ingredients. Add another layer of 3 tortillas. Continue adding layers until all the filling has been added. You will probably have about 4 layers. After adding the last 3 tortillas spread sauce around the top so it is totally covered. Cover pan with foil and bake for about 30 minutes Remove foil, top with more shredded cheese, return to oven for a few more minutes until cheese is melted. Enjoy! Serve with sour cream, rice and beans.

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