Enchiladas make satisfying healthy meals or sumptuous snack. Normally, enchiladas consist of corn tortilla that is rolled around a filling and served with a chili pepper sauce. The filling can consist of beans, meat, vegetables, seafood, and other combinations. In this recipe, the ingredients are layered instead of rolled, similar to making lasagna. Instead of pasta, corn tortilla is used to separate the layers. This is a more convenient way of serving a big group of people or family, as rolling each piece can be time-consuming.
This is a heavy and packed healthy dinner dish that consists of refried black beans, diced green chilies, egg, corn, ground beef, green onions, and different kinds of cheeses. It is seasoned with Mexican seasoning, red enchilada sauce, and sour cream, and of course, layered with corn tortillas. It has proteins, carbohydrates and a host of nutrients, vitamins and minerals that make up a complete meal. After assembling the ingredients, the enchilada is baked in the oven for 40 to 45 minutes.
Ingredients: 16 oz. refried black beans, 4 oz. diced green chilies, 15 oz. ricotta cheese, 1 egg, 2 teaspoons Mexican seasoning, ½ teaspoon salt, 20 oz. red enchilada sauce, 18 corn tortillas, 11 oz. corn, 12 oz. ground beef (cooked), 3 cups shredded Cheddar cheese (or a mixture of Cheddar, Monterey Jack, and Colby), Sour cream, Green onions (chopped)
Preheat the oven to 400 degrees F. In a microwave-safe bowl, pour the refried beans and green chilies. Cover and microwave on high for 1 minute. In another bowl, blend together the ricotta, egg, Mexican seasoning, and salt. Spoon ½ cup of the enchilada sauce over the bottom of a 9 x 13 in. baking dish. Lay tortillas over this, overlapping the edges. Spoon half the bean mixture over the tortillas. Spoon half the ricotta mixture over this. Sprinkle with half the corn, half the beef, and1 cup of the cheese. Repeat the layers, and then pour another ½ cup of enchilada sauce over the whole, followed by the remaining tortillas. Spread the last of the enchilada sauce over this and sprinkle with the remaining cheese. Cover with foil and bake to 40 to 45 minutes, or until bubbly. Remove from the oven and allow sitting for 5 minutes. Serve with dollops of sour cream and sprinkles of green onions.
Enchiladas are a very popular Mexican dish and this recipe uses Italian techniques to create an extraordinary dish. The traditional dish dates back to the time of the Mayans, and the Nahuatl word for enchilada is “chillapitzalli,” which translates to “chili flute.” Enchiladas were first mentioned in the 19th century in the first Mexican cookbook known as “El Cocinero Mexicano” or “the Mexican Chef, which was published in 1831. In 1845, the dish was also mentioned in the “Diccionario de Cocina” written by Mariano Galvan Rivera. In the English-speaking world, Bertha Haffner Ginger wrote a recipe in her California Mexican-Spanish Cookbook sometime in 1914. This particular recipe for Enchilada Lasagna is quite recent and contemporary designed for the busy modern lifestyle and is adapted from The Sandra Lee Semi-Homemade Money Saving Meals by Sandra Lee.