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Hello! I’m Anjali. I’m a board certified health coach, wife, mom and food lover from the SF Bay area (now living in Ann Arbor, MI!); with a passion for delicious food and a desire to make healthy eating easy, tasty and fun! Learn more about me here and stay for a while!

Anjali See what I'm eating this week

Enchilada Lasagna

Is it possible to combine Mexican and Italian food, to create a lasagna that reminds you of an enchilada?

That’s the question I was asking myself last week when I experimented with this recipe. And the answer was a resounding: yes!

I love lasagna, and so does the hubby – it’s one of his favorite dishes that I make. But what I don’t love about lasagna is the time it takes to make it (2 hours for me, which is why I can’t make it on a weeknight), and the fact that we always have tons of leftovers over (between two people, you can’t ever finish it all!)

I was also craving enchiladas, but was sort of tired of the traditional enchilada that I usually make.

Enter: Enchilada Lasagna.

I had heard of this concept from a few other cooks, but had never thought to try it myself. I think the husband was also a little scared when he asked what we were having for dinner, and I said Enchilada Lasagna – two words that didn’t make sense to him when put in the same sentence.

But the great thing was, it was delicious!! And it only took about 45 minutes to make, including baking time. And the portions were perfect! And it satisfied my Mexican craving. So many good things. Here is the recipe, hope you enjoy it!

The Ingredients

  • 1/2 red onion, chopped
  • 1/2 cup to 1 cup frozen corn
  • 1 red bell pepper, chopped
  • 3 cloves garlic
  • taco seasoning to taste
  • 1-1.5 cups pace picante salsa
  • 1-1.5 cups frozen spinach
  • 1 15 oz can tomato sauce
  • 8-10 corn tortillas, cut into quarters
  • 1 can refried black beans
  • A few jumbo black olives, sliced
  • 1 roma tomato, diced
  • 1/3 cup shredded cheddar cheese or mexican cheese blend

The Directions

Step 1: Chop your veggies, and saute the red onion, red pepper, garlic and corn over medium heat until the onions are translucent.

 

Step 2: Heat up the beans, and add a couple teaspoons of taco seasoning until the beans are as spicy as you like.

Step 3: Meanwhile, add a couple teaspoons of taco seasoning to the veggies, and add in the spinach.

Step 4: Start assembling your “lasagna”! In an 8×8 baking dish (or larger depending on how many people you’re making this for) – start with a layer of the tomato sauce, 1/3 of the salsa, and a layer of the corn tortillas.

Step 5: Top the corn tortillas with 1/2 the refried beans, 1/2 of the veggie mixture, and a drizzle of the tomato sauce + salsa.

Step 6: More layering – top with the corn tortillas, the remaining 1/2 the refried beans, and the remaining 1/2 the veggie mixture, a drizzle of the tomato sauce + salsa.

Then top with the corn tortillas again, and the rest of the tomato sauce + salsa. Top that with the cheese, olives and tomatoes, and it’s ready to go into the oven!

Step 7: Bake at 350 degrees for 15-20 min, until the cheese is bubbly and melted.

Serve and devour.

It was a huge hit with the husband – he really enjoyed the recipe and said it had just the right amount of spice (thank you garlic, salsa, and taco seasoning).

This recipe is also super healthy and a great way to sneak some extra veggies into your diet without even realizing it! Between the fiber from the veggies, the fiber and protein from the beans, and the protein from the cheese, it’s a really well rounded meal.

Yay for enchilada lasagna!

Enchilada Lasagna

Total Time: 45 minutes

Yield: 6 servings

Calories per serving: 272

Fat per serving: 5.5g

Nutritional Info Per Serving: 272 Calories, 5.5g Fat, 45.9g Carbs, 11.2g Fiber, 9.3g Sugar, 11g Protein

Ingredients

  • 1/2 red onion, chopped
  • 1/2 cup to 1 cup frozen corn
  • 1 red bell pepper, chopped
  • 3 cloves garlic
  • taco seasoning to taste
  • 1-1.5 cups pace picante salsa
  • 1-1.5 cups frozen spinach
  • 1 15 oz can tomato sauce
  • 8-10 corn tortillas, cut into quarters
  • 1 can refried black beans
  • A few jumbo black olives, sliced
  • 1 roma tomato, diced
  • 1/3 cup shredded cheddar cheese or mexican cheese blend

Instructions

  1. Chop your veggies, and saute the red onion, red pepper, garlic and corn over medium heat until the onions are translucent.
  2. Heat up the beans, and add a couple teaspoons of taco seasoning until the beans are as spicy as you like.
  3. Meanwhile, add a couple teaspoons of taco seasoning to the veggies, and add in the spinach.
  4. Start assembling your “lasagna”! In an 8×8 baking dish (or larger depending on how many people you’re making this for) – start with a layer of the tomato sauce, 1/3 of the salsa, and a layer of the corn tortillas.
  5. Top the corn tortillas with 1/2 the refried beans, 1/2 of the veggie mixture, and a drizzle of the tomato sauce + salsa.
  6. More layering – top with the corn tortillas, the remaining 1/2 the refried beans, and the remaining 1/2 the veggie mixture, a drizzle of the tomato sauce + salsa.
  7. Then top with the corn tortillas again, and the rest of the tomato sauce + salsa. Top that with the cheese, olives and tomatoes, and it’s ready to go into the oven!
  8. Bake at 350 degrees for 15-20 min, until the cheese is bubbly and melted.
http://www.pickyeaterblog.com/enchiladalasagna/

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26 responses to “Enchilada Lasagna”

  1. Ooo, what a great idea! I love this! I would throw some sour cream on top, because that’s what I do with mexican food, but other than that this is perfect!! Great creation!

    • Thanks so much!! Great idea about the sour cream – if you want an even healthier option try fat free sour cream, or 0% plain Greek Yogurt!

  2. Mmm… Looks good to me. Thanks for the recipe. I like the fact that it has many vegetables in it, and these are very nutritious. I will try this one soon for dinner.

  3. Thank you for the recipe!! I made this tonight and it was a hit! Just wanted to mention that you didn’t list shredded cheese in the ingredients list! 🙂 I already had some but just in case someone else prints it off and goes shopping like I did you might want to add it in!

    • Oh yay!! I’m so glad you liked the recipe – and omg – thanks for letting me know I left cheese off the ingredients list! I just added it back in 🙂 Good catch!

  4. I made this over the weekend, it turned out great! This might be my favorite recipe so far. Though I think next time I make it I will use tomato puree rather than tomato sauce in an effort to cut down on the sodium.

    • Woohoo!! I’m sooo glad to hear that Andy! 🙂 Great suggestion on using tomato puree, I’ll definitely do that next time!

  5. To give the lasagna a more solid shape (like a traditional Italian lasagna), this is what I suggest. Halve the corn tortillas. Then use the tortillas to make a layer of corn tortillas that is basically solid (like a lasagna noodle). I place the straight edge of the halved tortillas along the outside of the rectangular baking dish, usually 2-3 per side. Then rounded edges are then in the middle, usually leaving some gaps. I place a few more halved tortillas to cover the gaps. There’s some overlap, but I think it makes for a satisfying end product.

    • That is a great tip!! Thanks so much for sharing that Keith – you are right – that will totally give it the feel of a traditional lasagna. I’ll have to try that next time! 🙂

  6. I’m on Weight Watchers and this recipe was amazing. I tweaked it only in the tiniest ways for point values and point values and I love it. This is definitely going in my recipe box. Thank you!!

    • Hi Amy! I just added it in frozen and allowed it to thaw while cooking – it worked pretty well and didn’t make the sauce too watery at all (and it saved me time!) Hope that helps!

      • Thank you! I made this tonight and it’s wonderful! I just discovered your blog recently and have already tried a few of your recipes (and have several others planned for the next few weeks).

        • Yay!! Thanks Amy – I’m so happy to hear that 🙂 Keep me posted on the other recipes you end up trying and how they turn out. I’m sure you will love them!

  7. This turned out really well! I made this in two smaller round Pyrex dishes that were the same size as my corn tortillas so that made it even easier! I loved how quickly this came together and how healthy it is. I am looking forward to baking the other half of this for lunches this week.

    • Oh that’s so great! Love the idea of making it in two dishes – that way you can freshly bake the second half of it when you’re ready to eat it! Enjoy your lunches this week! 🙂

  8. Hi Anjali! Our family loves this! (Including the 3 and 9 month old kids!). Just wondering if you could update with serving and calories? Thanks!

    • Hi Jamie! I’m so glad to hear it! I just updated the recipe with servings & calories (and other nutritional info). The short answer is – this makes 6 HUGE servings, and each serving has around 270 calories! Hope that helps!

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