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
This recipe was inspired by Mell, you can find her recipe in German language here.
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