chicken or lamb enchiladasagna
These enchiladas are layered up with tortillas like a lasagna—so in our house they get called Enchiladasagna! You can make them with chicken, lamb, or beef, or any combination of those meats. You can also use either flour or corn tortillas, or alternate back and forth from layer to layer. It is a recipe which is quite forgiving of experimentation.
2 lbs ground lamb, browned and degreased, or
2 lbs ground beef, browned and degreased, or
½ of the chicken meat from one Crockpot Poached Chicken, or
2 lbs of any combination of the above meats
2 packets Williams Taco Seasoning, or your favorite brand. We also like to use the small label, local seasoning mixes like Pedros, which each have their own distinctive flavors
Water
18-24 corn or small flour tortillas
Shredded cheddar, Colby/Jack, or Monterrey Jack cheese—about 4 cups—less or more depending on your preference
3 15 oz cans of your favorite brand enchilada sauce
9x13 casserole or cake pan, lightly oiled or buttered
1. Place meat of your choice in a skillet with taco seasoning and water to barely cover. Bring to a boil. Turn heat down to medium-low and simmer until liquid is almost absorbed, about 15 minutes. Stir regularly toward the end to prevent sticking to the pan and burning.
2. Spread a thin layer of enchilada sauce over the bottom of the prepared pan.
3. Dot with a thin layer of meat mixture over the sauce.
4. Cover with a layer of tortillas, overlapping them to cover the pan completely—about 6-8 tortillas.
5. Spread a light layer of meat mixture over the tortillas, drizzle with a layer of enchilada sauce, and then sprinkle with a layer of shredded cheese.
6. Repeat steps 4 and 5 until the pan is full, usually 3 or 4 layers altogether. Finish by pouring the remaining sauce over the top to cover it, and sprinkle with a nice layer of shredded cheese.
7. Bake covered in a 350 degree oven for 15-25 minutes, if made freshly. Can also be made up and refrigerated uncooked overnight, then heated in a 350 degree oven 45 minutes—1 hour.
2 lbs ground lamb, browned and degreased, or
2 lbs ground beef, browned and degreased, or
½ of the chicken meat from one Crockpot Poached Chicken, or
2 lbs of any combination of the above meats
2 packets Williams Taco Seasoning, or your favorite brand. We also like to use the small label, local seasoning mixes like Pedros, which each have their own distinctive flavors
Water
18-24 corn or small flour tortillas
Shredded cheddar, Colby/Jack, or Monterrey Jack cheese—about 4 cups—less or more depending on your preference
3 15 oz cans of your favorite brand enchilada sauce
9x13 casserole or cake pan, lightly oiled or buttered
1. Place meat of your choice in a skillet with taco seasoning and water to barely cover. Bring to a boil. Turn heat down to medium-low and simmer until liquid is almost absorbed, about 15 minutes. Stir regularly toward the end to prevent sticking to the pan and burning.
2. Spread a thin layer of enchilada sauce over the bottom of the prepared pan.
3. Dot with a thin layer of meat mixture over the sauce.
4. Cover with a layer of tortillas, overlapping them to cover the pan completely—about 6-8 tortillas.
5. Spread a light layer of meat mixture over the tortillas, drizzle with a layer of enchilada sauce, and then sprinkle with a layer of shredded cheese.
6. Repeat steps 4 and 5 until the pan is full, usually 3 or 4 layers altogether. Finish by pouring the remaining sauce over the top to cover it, and sprinkle with a nice layer of shredded cheese.
7. Bake covered in a 350 degree oven for 15-25 minutes, if made freshly. Can also be made up and refrigerated uncooked overnight, then heated in a 350 degree oven 45 minutes—1 hour.