Enchilada Lasagna Recipe

This is the recipe for our delicious enchilada lasagna mentioned in the Mouse post. It was written mostly by Husband.

What you need:

2 large red onions
7-8 cloves garlic
16 oz can pinto beans
16 oz can pink beans
16 oz can vegetarian refried beans
32 oz can pureed tomatoes
Bag of shredded Monterey Jack cheese
8 oz Queso Fresco
bag of Quorn crumbles
8 oz jar Cilantro Chutney (in Indian food section of your grocer)
3 – 4 chipotle peppers & sauce OR good chipotle salsa
Small can mild salsa
Chipotle chile powder
Cumin
Oregano
Sal e pepe
24 small corn tortillas

Filling:

Medium dice one large red onion. Add salt and sweat on low heat. When translucent, add minced garlic, a 2 tablespoons of chipotle powder, a tablespoon of cumin and a generous grind of pepper. Cook until the garlic starts smelling sweet. Add the mild salsa. Stir and cook for a few minutes. When the salsa cooks down a bit , add a splash of water and the drained beans. Cover and cook for twenty minutes. Incorporate the quorn crumbles. Cook for a few minutes, check for seasoning, then cover, remove from heat and set aside.

Sauce:

Fine dice half a large red onion and sweat over low heat for a spell. Add tomatoes, chipotles, two heaping spoons of cilantro chutney, some chile powder, cumin, oregano and pepper. Cover and simmer for 30 minutes.  Give it a taste; if needed, add some sugar or BBQ sauce to balance out the heat.

Bean spread

Combine refried beans, cilantro chutney and half of a finely diced red onion in a skillet over medium heat. Cook for a few minutes.
Assembly:

Ask wife for help – especially if you live in a city and your kitchen is the size of most suburban bathrooms – as you’ll need to assemble the lasagna without dropping something on your dog and without the benefit of ample counter space. Or move to a larger condo.

In a large Pyrex baking dish, layer sauce, tortillas (6 should cover the layer), more sauce, black beans, other beans, shredded cheese. Repeat until full. On the final layer place only tortillas and sauce then cover with thin slices of queso fresco.

Cover with aluminum foil and bake in preheated oven at 350 for 30 minutes . Remove foil and bake for an additional 10 minutes or until cheese is bubbly. Allow to cool slightly before serving as the layers will glue themselves together. Cut and serve with a spatula.

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2 thoughts on “Enchilada Lasagna Recipe

  1. Pingback: Mouse Update | pointless stories*

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