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Spread a thin layer of enchilada sauce on the bottom of a medium casserole dish. Easy enchilada lasagna over and over again! Making your enchilada sauce from scratch is easy and so worth it.

Alright, don’t linger, let’s approach this enchilada lasagna menu with 10 components which are surely easy to acquire, and we have to process them at the very least through 7 measures. You should devote a while on this, so the resulting food could be perfect.

Ingredients of Enchilada Lasagna:

1. Give 1 tbsp. for olive oil
2. Require 1 lb. - ground beef (or ground turkey)
3. Prepare 1/2 yellow onion, diced
4. Require 1 of bell pepper, diced
5. Prepare 2 cloves - garlic, minced
6. Make ready 1 can (15 oz.) for pinto beans, rinsed and drained
7. You need 2 tbsp. of taco seasoning (homemade or 1 store bought packet)
8. Require 1 can (19 oz.) for red enchilada sauce
9. Take 2 cups of shredded Colby Jack cheese
10. You need 8 for small tortillas, all sliced in half (flour or corn work)

How about some cheese, cheese and more cheese?? These Enchilada Lasagna Rolls have all the great flavors of a classic chicken enchilada recipe, but we're ditching the tortillas and wrapping the filling inside some lasagna noodles. This thing was something I could make. Layer your slow cooker with noodles, black beans, beef, green chiles, cream cheese and more, then after a few hours enjoy the simple, delicious Enchilada Lasagna.

Enchilada Lasagna start cooking:

1. Preheat the oven to 350°F. Grease an 8x8 baking dish and set it aside.
2. Heat the olive oil in a large skillet over medium heat. Once it's hot, add the peppers and onions. Cook, stirring often, until they begin to soften, about 3-5 minutes. Then add the garlic. Cook and stir a minute or so more, until fragrant.
3. Add the beef to the skillet. Cook, breaking it up as it cooks, until it is browned throughout. Drain any excess fat if needed. Add the pinto beans and taco seasoning and stir to incorporate everything. Remove the skillet from the heat.
4. Spread a layer of the enchilada sauce into the bottom of the baking dish, enough to coat the bottom. Arrange 4 of the tortilla halves around the dish.
5. Spread 1/3 of the meat mixture over the tortillas, about 1/2 cup of cheese, then another layer of enchilada sauce. Arrange 4 more tortilla halves over that, then continue to layer everything until all the meat is used up (you should get 3 layers).
6. After the last layer, add 4 more tortilla halves, then spread over the last of the enchilada sauce and sprinkle over the last 1/2 cup of cheese. Cover the dish with foil and bake for 20 minutes. Then remove the foil and bake an additional 15 minutes, until everything is heated through.
7. Let it sit for 5 or so minutes, then cut into it and serve.

When I came across this Enchilada Lasagna recipe from The Picky Eater, I knew I had to try it, but I also had to wonder: Is it possible to combine Mexican cuisine with Italian? Warning: This Mexican spin on lasagna is extremely messy. But we promise it's worth it. You'll want to scrape clean because the enchilada sauce is that good. Yep, we made enchilada sauce from scratch.

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