Enchilada Lasagna Recipe
-
Yield:
9 servings
-
Total Time:
1 hr 5 mins
-
Prep Time:
30 mins
-
Cook Time:
35 mins
Ingredients
- 2 tablespoon Mazola® Corn Oil
- 1 pound lean ground pork
- 1 cup chopped onion
- 3 cloves garlic, minced
- 1 bag (6 ounces) fresh spinach or 6 cups packed spinach
- 3/4 teaspoon adobo seasoning
- 14 to 16 corn tortillas
- 1 can (28 ounces) red OR green enchilada sauce
- 3 cups shredded Monterey Jack cheese
- 2 tablespoons chopped, fresh cilantro
Instructions
- Step 1) Preheat oven to 375°F.
- Step 2) Heat 1 tablespoon oil in a large skillet over medium-high heat. Add pork. Cook until pork is lightly browned and no longer pink; about 5 to 7 minutes. Pour pork and juices into a bowl; set aside.
- Step 3) Heat remaining 1 tablespoons oil in same skillet and add onions and cook 5 minutes or until tender; stir in garlic, spinach, crumbled pork and juices and seasoning. Cook 2 to 3 minutes, just until spinach is wilted.
- Step 4) Cut tortillas in half. Coat a 13 x 9 baking pan with cooking spray. Spread 1/2 cup enchilada sauce over the bottom of baking pan. Place a single layer of corn tortillas on top; using straight cut side along edges of the pan - about 4 to 5 tortillas for each layer.
- Step 5) Spread 1/2 of pork mixture over tortillas followed by 1 cup shredded cheese. Top with 1 cup enchilada sauce. Repeat layering tortillas, meat mixture, cheese and sauce. Top with remaining tortillas and sauce. Cover with foil and bake 30 to 35 minutes or until heated through.
- Step 6) Top with remaining cheese and cilantro. Bake an additional 5 to 7 minutes or until cheese is melted.
- Step 7) Let rest 5 to 7 minutes before serving.
