Enchilada Lasagna
Sarah
ingredients
- 10-15 yellow corn tortillas
- 1 large can enchilada sauce
- 2 cups corn
- 2 cups black beans
- I can Rotel w/ lime and green chilies
- 2 cups cooked chicken or beef
- handful chopped cilantro
- 2 cups desired cheese
directions
- 1
Pour enchilada sauce into shallow bowl or plate. Dip tortillas in sauce and layer the bottom of a 9x13 pan. Layer meat and Rotel. Make another layer of tortillas. Layer corn, beans, cilantro, and half the cheese. More tortillas. Top with more sauce and remaining cheese. Cover with tin foil and bake at 300 degrees for 50 minutes.
- 2
Note: A layer of spanish or yellow rice can also be used.
Source: Sarah Neusen
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