Enchilada Lasagna
We enjoy Tex-Mex style of cooking in our home, and this easy to prepare dinner worked well with he four of us. This recipe reminds Ralph of a dish he had at a Mexican restaurant in Denver that was referred to as an Enchilada Tort. The term lasagna is used as it was built in layers like the pasta dish using tortillas instead of noodles.
Ralph can assemble this dish easily at the wheelchair accessible workspace in the kitchen, he only needs someone to place the casserole dish into the oven - thats my job.
Enchilada Lasagna
serves 6
canola oil cooking spray
3 cups cooked chicken
12 6-inch corn tortillas
1 15 oz. can hot enchilada sauce
1 15 oz. can mild enchilada sauce
2 chopped fresh jalapeño peppers
1 8 oz. package Monterey jack cheese
Spray cooking oil in a 10-inch skillet. Briefly sauté tortillas in skillet
Layer four tortillas of bottom of a shallow fifteen-inch rectangular baking dish
Add 1/2 of the chicken, 1/2 of the cheese, 1/2 of the jalapeno peppers, and 1/2 can of the hot enchilada sauce.
Layer four more tortillas, chicken, jalapeno peppers and the rest of the hot enchilada sauce.
Cover with the remaining four tortillas. Pour the mild enchilada sauce over and top with the remaining cheese.
Bake in oven at 350 degrees Fahrenheit for 45 minutes.
