Easy Enchilada LasagnaSubmitted by: SCHWINNER!
IntroductionI love enchiladas, but sometimes they can be a pain to make - so one night I decided to make a lasagna-type casserole out of the ingredients instead, and the result was fantastic! I love enchiladas, but sometimes they can be a pain to make - so one night I decided to make a lasagna-type casserole out of the ingredients instead, and the result was fantastic!
1 lb. ground pork (I've also used ground turkey or chicken!)
1/2 lg. onion, chopped
1 zucchini, chopped
1 sm. can chipotle peppers in adobo sauce, chopped (these are really spicy! Omit if you don't like that heat)
3/4 can black beans, drained and rinsed
3/4 can corn, drained
1 bag (2 c.) shredded cheese
6 8" low-carb, high-fiber tortillas (like Tumaro's or Tam-X-icos)
1 jar enchilada sauce (I like Kroger Chipotle Enchilada sauce)
You can modify this to use any veggies you love or have on hand - sauteed peppers, tomatoes, mushrooms, etc.
Cook ground pork, onions, and zucchini in a skillet until meat is browned and veggies are softened. Set aside.
Assemble the lasagna by spreading a thin layer of enchilada sauce on bottom of pan. Place two tortillas on top, then add 1/2 the pork and veggie mixture, and 1/2 the black beans and corn, 1/2 of the chopped peppers, and 1/3 of the cheese. Top with another layer of tortillas. Pour 1/2 of the remaining sauce on the tortillas, and then layer the rest of the beans, corn, meat, and peppers. Top with another 1/3 of the cheese. Layer two more tortillas on top, pour rest of sauce over, and sprinkle with remaining cheese.
Bake at 350 for about 30 minutes or until bubbly and the cheese is browned (you can broil for a minute or two to help the cheese along).
Allow to rest for 5-10 minutes before serving. Top with sour cream (not in calorie count). Makes 8 large servings.
Serving Size: Makes 8 servings