This is the fourth recipe of my 5 recipes for a 2-course Mexican Dinner. If you haven’t read the other recipes, here they are.
- 2/4/2020 – Fundido Sauce
- 2/6/2020 – Big Batch Taco Seasoning
- 2/11/2020 – Cheesy Enchilada
- 2/13/2020 – Enchisagna
- 2/18/2020 – Cheesy Cream Corn
As I mentioned in last Tuesday’s recipe, I love Fundido Sauce. This recipe is a simple way of doing enchiladas that doesn’t involve filling them up, then spend precious energy trying to fold or roll them just to have them explode because they are too full. This happens almost every time if you have dried out gluten-free wraps (and even if they aren’t dried out).
Story Time with The Chronically ill Chef
I decided several weeks ago that I was going to make a meal (both a main dish and a side dish). This was what I made for the main dish. I had my mom show me how she did it. She was explaining how it was like a enchilada lasagna way of doing it and I couldn’t figure out how it was done since wraps are square and a square cake pan, which we made it in, wasn’t.
So, she showed me and it is very simple. So, we were talking while she was making it and we decided that this recipe will henceforth forever be known as enchisagna. So, a big shoutout to my mom who showed me how to do this.
A note, you could, if you want to go cray-cray, fill this up with cheesy enchilada.
Ingredients
- A bunch of tortillas (You can use any size)
- Meat or filling for the enchiladas (you can fill it with just cheese, refried beans and cheese, meat and cheese, or cheesy enchilada).
- Cheddar Cheese
Directions
- Grease the bottom of a 9×13″ cake pan with pam or butter.
- Cut the tortillas into half, cut the remaining pieces in half again (It should be in four pieces).
- Putting the square edges on the square sides of the pan, lay down the first layer of tortillas in the pan. The bottom of the pan should be covered with tortillas.
- Put on half of the filling you are using. Put on half of the cheese on top of that.
- Place another layer of tortillas on top of the filling and cheese.
- Repeat steps 4 and 5.
- Top with more cheddar cheese or sauce of your choice.
- Bake at 350 degrees for around 15-20 minutes.
The Chronically Ill Chef 
2 thoughts on “Enchisagna (Enchilada Lasagna)”