This enchilada lasagne is kind of a wedding of Italian and Mexican cuisine that are meeting in a casserole dish :-)! Lasagna is probably one of the oldest pasta dishes of Italy.
It typically comes in flat sheets that are placed in an oven proof dish and alternated with a savory sauce prepared with tomatoes, mince, cheese, garlic and herbs.
An Mexican enchilada consists usually of a corn tortilla that is wrapped around a filling of meats, maize kernels, tomatoes, herbs, beans and chilies. For this dish I replaced the traditional sheets of pasta with corn tortillas, prepared a spicy sauce with, beans, maize / corn kernels, peeled and crushed tomatoes, cottage cheese, lots of garlic, aromatic spices and some Carolina Reaper chili powder. All ingredients were placed in layers in a high casserole dish and finally sprinkled with a matured (18 month) cheddar, before baked in the oven. The result was delicious and well worth the effort.
Preparation time: 10 minutes
Cooking time: 35 minutes
Resting time: 12 hours
Total time needed: 12 ours 45 minutes
Grade of Difficulty: standard
- 4 tbsp olive oil
- 4 cloves of garlic (or to taste), crushed
- 1 large onion, diced
- 1 green bell pepper, diced
- 300 grams / 10.58 oz. beef mince
- 1 x 400 grams / 14.1 oz can kidney or borlotti beans, brine drained off
- 1 x 400 grams / 14.1 oz can peeled and crushed tomatoes
- 1 x 400 grams / 14.1 oz can corn / maize kernels, brine drained off
- 1 cup plain creamy cottage cheese
- 1 cup full cream yogurt
- 1 tsp. sea salt (or to taste)
- 1/2 tsp. black pepper, freshly ground
- 3 tsp. plain paprika powder
- 1 tsp. cumin powder
- 1/8 tsp. Carolina Reaper chili powder
- 1/4 tsp. allspice
- 3 heaped tsp. oregano
- 5 corn tortillas
- 50 grams / 1.76 oz extra matured cheddar or other hard cheese of your choice, grated
- Place garlic and 2 tablespoons of olive oil in a small bowl and set aside for the time being
- Add the remaining olive oil to a large skillet / pan and turn stove to medium hot heat
- Add onions and saute for 5 minutes, stirring frequently
- Add mince and saute for another 5 minutes or till mince and onions are beginning to brown, stirring frequently
- Add olive oil with the garlic and bell pepper and saute for another 2 minutes, stirring a few times
- Add corn, beans, tomatoes, cottage cheese and all spices except oregano, stir well, cover with lid, reduce the heat and let all gently simmer for 15 minutes
- Take of the heat, add oregano and stir
- Depending on the size of your casserole dish add 2 or 3 ladles of sauce to the dish and cover it with a tortilla, than add another layer of sauce and cover again with a tortilla
- Repeat these layers till all tortillas are used up and end up with a layer of sauce
- Sprinkle the grated cheese evenly over the sauce
- Preheat your oven to 180 degrees Celsius / 356 degrees Fahrenheit
- Place Casserole dish on the middle shelf of your preheated oven (top and bottom heat) and bake for 18 to 20 minutes or till the grated cheese has melted and the top of the dish is beginning to brown
- Serve enchilada lasagne hot
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This recipe was inspired by Mell, you can find her recipe in German language here.
History of Enchiladas
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