Enchilasagna

This is another family favorite. My mom found the recipe years ago but I have since adapted it to suit my own family. It can be made with any kind of meat you choose, or meatless , just add an extra can of beans.
You can add to the basic recipe too, olives or green chilies are just a few of the possibilities!







1 recipe Enchilada Sauce(LINK) (or 2-10 oz cans)
1 8 oz can tomato sauce
1 lb ground beef,  turkey or chicken(or cooked and shredded chicken or turkey breast)
1 TB cumin
1 TB garlic powder
16-6 inch  corn tortillas(homemade if you have the time!!) cut into quarters
1 can black beans, drained and rinsed
2 cups shredded cheese(you can be creative here. Straight up sharp cheddar is great, Monterrey Jack is wonderful, a mixture of them if you want, pepper jack gives it an extra kick)


In a medium pot simmer the enchilada sauce and tomato sauce
Meanwhile brown the meat of your choice over medium high heat, drain return to pan and add cumin and garlic. (If using pre cooked shredded chicken breast , just skip the cooking step and toss immediately with cumin and garlic)
Add about 1/2 of the enchilada sauce to the meat.







In a 8 x 11 pan place 3/4 cup of the enchilada sauce.

Layer tortillas to cover the bottom.

Add  1/2 the beans

approx1/3 the cheese.

And 1/2 the meat mixture

Repeat with remaining ingredients ending with a layer of tortillas and Top with remaining sauce and cheese.














Preheat oven to 350.
Cover with foil and bake for 45 minutes.
uncover and bake another 15 minutes.

This can be premade, just take it out of the fridge about 30 minutes before you want to put it in the oven.

It also freezes VERY WELL!!!! Just cool completely and wrap well!.