I really wasn’t sure if I should call this lasagna or lazy person’s enchiladas. As in I am personally too lazy to roll them up in individual enchiladas so I layered instead like a lasagna.
I mean its really similar to enchiladas, and if you’re like me and put WAY too much sauce in the pan and can’t tell where between two are when trying to scoop out just one and end up cutting into part of another and the filling just starts falling out and makes a huge mess then it unrolls by the time its placed on the plate, might as well be layered like a lasagna. Or if you’re like my husband who takes a rolled up enchilada and chops it all up before he eats it so it looks more like whats on this plate than what it originally looked like which I took a lot longer to meticulously fill and roll up, and again, might as well be layered like a lasagna.
I have made this many times and each time I try to come up with ways to make it a little better than before. One thing that I have stayed consistent with is my inconsistent layering. I will pretty much put most the veggies on the first layer and the next two will have not as much to spread between the two. I never learn apparently. Two things I have fond to make this even more awesome is to cut the tortillas up into wedges or strips instead of just layering whole and to soak them in the enchilada sauce for about 10 min pre-layering. Sometimes corn tortillas can still be a little tough when bakes ( at least the kind I buy are) so this helps keep them softer. Plus the flavor of the extra added sauce really enhances the dish.
This is a really versatile dish, it can be made vegetarian or with shredded chicken like I have made here or with ground turkey or beef. I have also made it with green enchilada sauce instead of red and with shrimp. Flour tortillas also work just as well as corn. Its simple and a family favorite, two things that make a great dish in my opinion. Especially since kids tend to be picky eaters, I am lucky they both love this lasagna. They love regular lasagna with pasta too. Then again, who doesn’t?
I “lightened” this up buy adding in a TON Of roasted veggies and only sprinkling a smaller amount of cheese on the top layer and not with each one. With it being January and all the New-Years-Resolutioners are in full force at all the gyms, not many are looking for decadent, rich, indulgent recipes online right now. Its amazing how fast things change, December was all about cookie recipes and over the top indulgent meals, and now everyone is posting soups, salads, lighter “guilt-free” meals, which I think is great. What I don’t think is great is Target already having bikinis on display right as you walk in. Hello?? Not nice Target. I do like that Old Navy has workout clothes on display. At least they understand we need to work off our December weight, unlike mean ol’ Target.
So don’t go into Target right now and go to the grocery store and buy ingredients for this Mexican lasagna instead. Gosh that sounds bossy, I have been hanging around my 4 year old too much ( all day every day)
- 1 large red pepper, chopped, seeds removed
- 2 medium zucchini, chopped
- 2 medium yellow squash, chopped
- 1 large spanish or yellow onion, chopped
- 2 tsp Mexican Oregano
- 1 tablespoon olive oil
- Salt and pepper
- 1 can black beans, rinsed and drained
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 2 garlic cloves, minced
- 1 jalapeño, minced
- ½ cup chopped fresh cilantro
- Salt and pepper, to taste
- 3-4 cups red enchilada sauce (store bought or a homemade red enchilada sauce)
- 2 cups cooked, shredded chicken
- 9-12 small corn tortillas
- ⅔-3/4 cup shredded Manchego or jack cheese
- ½ cup diced black olives
- ½ cup chopped fresh cilantro
- Preheat the oven to 400 degrees F.
- Place red pepper, zucchini, yellow squash, and onion on a large baking sheet.Sprinkle with the oregano and drizzle with olive oil and toss until vegetables are coated. Season with salt and pepper. Roast vegetables for 30-40 minutes, or until tender, stirring occasionally. Remove vegetables from oven and let cool to room temperature. Reduce oven temperature to 350 degrees F.
- Spray the bottom of an 8×8 or 9×13 baking pan with cooking spray, preferably olive oil and pour in ½ c of the enchilada sauce, tilting the pan to coat evenly
- Cut the tortillas into wide strips and wedges. Place in a shallow dish and and pour over enough enchilada sauce to cover, let soak 5- 10 min.
- In a small bowl mix the chicken with ½ cup of the enchilada sauce
- In a medium bowl, combine roasted vegetables, black beans, cumin, chili powder, garlic, jalapeño, and cilantro. Stir and season with salt and pepper.
- In the prepared baking pan place a layer of tortillas, to completely cover the bottom of the pan. Top with ⅓ of the vegetable/bean mixture, then ⅓ of the chicken. Make a second layer of tortilla, enchilada sauce, chicken, vegetables/beans. Top with a layer of tortillas, enchilada sauce, vegetables/beans, and the cheese. Top with olive slices and cilantro. Spray a sheet of aluminum foil with cooking spray and cover the pan.
- Bake lasagna for 20 minutes. Remove the foil and bake for another 10 minutes, or until cheese is melted and the mixture is bubbling. Remove lasagna from the oven and let cool for 10 minutes. Cut into squares and serve warm.
I was inside checking my photos on my computer making sure I had what I wanted and walked back out to the garage where I was taking pics, to find my husband eating off the plate I had the piece on. And he said he thought I was all done with my pics and that he took some extra pictures for me. He thought that this picture would be great to see…
He said ” People will like this one. A close up where the slice came from” I am married to a dork. That likes to eat my cooking so I really can’t complain. He truly spoils me, so I spoil him back by having him be my #1 taste tester.