January 23, 2011

Enchilada Lasagna, Jennifer Van Tasel - Shattles, style

My friend Jen says this is her "fav recipe everrrrr: (because i'm italian and bad at rolling enchiladas)."

For Sauce:
2 green chiles, diced (they are more flavorful if you broil them first)
2 cloves garlic, minced
2 1/2 tsp chili powder
1 1/2 tsp ground cumin
2 cups chicken broth
3 cups tomato sauce
1/2 tsp salt
1/4 tsp ground black pepper

For filling:
1 tbsp vegetable oil
2 lbs chicken, beef (cubed) or ground beef
1 1/2 cup diced onion (i usually use one medium yellow onion)
1 clove garlic
1 tsp oregano
pinch salt

Also need:
6 inch corn tortillas
3-4 cups shredded cheese
any other condiments you like - green onions, sour cream, salsa

Combine chiles, garclic, chili powder, cumin, broth, tomato sauce, salt and pepper into a saucepan - bring to a boil
Simmer 15 minutes, take off heat and set aside

Heat veg. oil in frying pan, saute meat 7-9 minutes and remove from the pan
Add onions and salt, sweat for 4-6 minutes
Add garlic and oregano, cook until onins are tender (2-3 more min)
Add chicken back into mixture and remove from heat.

Assembly: (in a 13x9 inch (or slightly smaller) glass dish)
pour a small amount of sauce at the bottom of the dish
dip tortillas in sauce and layer the bottom of the dish until covered
add a layer of meat and cheese
add sauce and an additional layer of tortillas
repeat until you have 3-4 layer completed,
top with remaining sauce and cheese

Cover with foil and bake at 350 for 30 mins, remove foil and cook an additional 10 minutes until cheese is bubbly!



  1. I love food blogs!! Keep the yummy recipes coming!

  2. Hi,
    I too love making lasagna and have made many.What interesting about a lasagna is that you can have any number of combinations of fillings. Sometimes I simply add all the veges that my kids won't eat otherwise like leeks and spinach.

  3. This is awesome. I subscribed to your blog.