Home » Enchilada » Mexican Lasagna {a layered enchilada casserole}

Mexican Lasagna {a layered enchilada casserole}

Mexican Lasagna

Mexican Lasagna

My P.S. (Princely Spouse) was in the mood to make dinner and I’d planned to make a Mexican Lasagna. He was willing to take directions so dinner was going to be a joint effort. Usually he isn’t a casserole-making kinda guy but this night he looked like he was willing since it involved a Mexican dish. He is a big fan of Mexican dishes.

I’d roasted a large pork shoulder roast with onions a few days prior and had an abundance of leftover shredded pork. I pulled it out of the fridge along with a large container of leftover rice and a couple bags of shredded cheese.

Pork shoulder roast

Pork shoulder roast

The enchilada sauce, black beans and chipotles in adobo were in cans in the cupboard over our heads. Time to assemble our meal.

Shredded pork

Shredded pork

My P.S. has some good ideas in the kitchen. He is the one who suggested we put the enchilada sauce into a bowl and dip the corn tortillas. I’d have spread the sauce, laid out the tortillas and spread more sauce. Both ways work but he was doing this so he dipped.

Saute onions until translucent; add tomatoes and cilantro and heat through

Sauté onions until translucent; add tomatoes and cilantro and heat through

In the meantime I preheated the oven to 350 degrees F then diced the onions.  I set the skillet on medium high with a drizzle of oil and sautéed the onions for a few minutes until they were turning translucent.

Add shredded pork and seasonings and heat through

Add shredded pork and seasonings and heat through

I opened a large can of diced tomatoes and added it to the skillet with a handful of chopped cilantro.  When it was bubbling I added 3 heaping cups of shredded pork to the pan and let that heat.  I added cumin, oregano, salt, pepper and the chipotles in adobo sauce and stirred well.

Layer, dipped tortillas, rice and pork mixture into a sprayed baking dish

Layer, dipped tortillas, rice and pork mixture into a sprayed baking dish

My P.S. had the first layer of tortillas dipped and spread in a 9×13-in baking dish.  On top of the tortillas he spooned a layer of the white rice..

The pork mixture was bubbling and ready and he spread it over the rice.  He topped the pork with a layer of cheese as I drained and rinsed the beans.  They went over the layer of cheese.

Add a layer of half the cheese and the can of black beans

Add a layer of half the cheese and the can of black beans

With one more layer of dipped corn tortillas and another layer of cheese the lasagna was ready to bake.  He covered the dish and put it into the preheated oven and set the timer for 30 minutes.

Top with one more layer of dipped tortillas

Top with one more layer of dipped tortillas

When the timer buzzed we removed the foil and let the lasagna bake for another 15 minutes to brown the cheese.  The dish was bubbling and heated through but the top needed to be pretty.

Top with remaining cheese, cover with foil and bake for 45 minutes

Top with remaining cheese, cover with foil and bake for 45 minutes

We let the lasagna set for 10 minutes before cutting into servings and digging into what smelled totally delicious.  Oozing with cheese and Mexican ingredients it was similar to a giant enchilada.  It was more fun to call it a lasagna since it was layered in a lasagna kind of way.

Mexican Lasagna

Mexican Lasagna

Whatever you call it, it was fairly fast to assemble and every bite was a pleasure.  Brimming with flavor and a little bit of spiciness, we enjoyed our combined effort.  And enjoyed it again and again as we reheated the leftovers over the next couple of days.  I even froze a couple of pieces to enjoy at a much later date.  It was that good.

Mexican Lasagna

Mexican Lasagna

Mexican Lasagna

1 onion; diced
1/4 cup cilantro; chopped
28 ounce can diced tomatoes
3-4 cups shredded pork
1 teaspoon cumin
1 teaspoon oregano
1/2 teaspoon garlic powder
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons chipotles in adobo sauce (more or less depending on desired heat level)
4 cups rice; cooked
15 ounce can black beans; drained and rinsed
4 cups cheese (I used Colby jack and mozzarella)
package small corn tortillas (about 16)
2 cans enchilada sauce or homemade equivalent

Sauté onion in a large skillet with a drizzle of oil over medium high heat for 5-7 minutes.  When the onions are translucent add tomatoes and cilantro and sauté until they are heated through.

Add shredded pork, cumin, garlic, oregano, salt and pepper and chipotles in adobo sauce.  Stir well and cook several minutes until pork is heated.

Place enchilada sauce in a large flat bottomed dish and dip 8 tortillas in the sauce, placing them overlapping in the pan.

Spread the rice over the tortillas.  Top with the pork mixture,  2 cups of cheese and the black beans.

Dip the final 8 corn tortillas into the enchilada sauce then cover the dish with them, overlapping as necessary.  Pour remaining enchilada sauce over the top of the dish.  Top with the remaining shredded cheese.

Cover the dish with foil and bake for 30 minutes in the preheated oven.  Uncover and bake for 15 more minutes or until bubbling and the cheese is browned.

Let set for 10 minutes.  Cut into squares and served.

Approx. 12 servingsTiara Logo

Advertisements

3 thoughts on “Mexican Lasagna {a layered enchilada casserole}

Tell me your thoughts...

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s