Enchilada Lasagna

The base ingredient list below makes delicious enchiladas.  Use this when speed or budget is a concern.  For those of you that are looking to step this up a notch, I listed how to do that in the "Additional Flavorings" section!

This is a great recipe to double because it stores and reheats very well!

Did you know that chili seasoning in the grocery store is actually a blend of spices?  That’s why the base recipe for these enchiladas can be accomplished so simply.

For the chilies in adobo sauce, buy a small can of this and puree in a blender or food processor.  If these tools are unavailable, dice the chilies very fine and use that way.  Store what you don’t use in an ice cube tray and freeze to store long term.  In the future, you can add the cubes straight to the hot pot while simmering.

Ingredients

Base Recipe:

• 8x8 baking pan
• 1 package of whole wheat tortillas, use corn for gluten-free
• 1/2 Tbsp. vegetable oil, for sautéing (optional) - This recipe works well oil-free, just dry sauté for a bit before adding the tomatoes
• ½ yellow onion, diced
• 4 cloves garlic, diced
• 1 tsp cumin
• 1 Tbsp. chili seasoning
• 2 (14 oz.) cans diced tomatoes
• 1 Tbsp. agave nectar (optional)
• 1 (14 oz.) can cooked red kidney beans, drained
• 1 (7 oz.) can whole kernel corn, drained
• Salt, to taste

Additional Flavorings (Optional):

• Use fire roasted tomatoes, instead of regular
• 1 tsp oregano
• 2 Tbsp. chilies in adobo sauce, pureed or diced.  Or sub 2 tbsp ketchup with 1/4 tsp chipotle powder and 1/4 tsp smoked paprika - Those that are sensitive to heat sub this with 2 Tbsp barbecue sauce
• Cilantro (garnish)
• Ripe yellow plantain, for serving
• Avocado, for serving

Directions

1. Dice your onions and garlic
2. Pre-heat a large sauce pot and add the vegetable oil
3. Add the onions, cumin, and chili powder to the pan and sauté for a few minutes
4. Add the garlic, sauté until the onions and garlic are soft and slightly browned.
5. Add the diced tomatoes, agave nectar, kidney beans, corn, oregano, and chilies in adobo sauce. – Read the introduction for instructions on how to prep the chilies in adobo sauce before adding.
6. Place a cover on the pot and slightly crack it.  Slowly simmer the sauce to reduce the liquid and develop the flavors (about 15 minutes).  Keep a low temperature to avoid scorching.
7. Once the sauce has thickened up, taste it to see if it needs any salt or additional spice.
8. Preheat your oven to 375F
9. Once the sauce is ready take an 8 x 8 baking pan and add a layer of sauce to the bottom.  Cut a tortilla in half and place on top with the straight edges against the walls.  Add another layer of sauce and repeat with another tortilla, but this time put the flat edges where there was a gap below.  Do this with a total of 3 tortillas and make sure that there is a generous amount of sauce on the top layer.
10. Bake for about 20 minutes.  If you find that your sauce has thickened too much and you’re worried about this drying out in the oven, cover with foil paper for half of the baking time.

Serve

Garnish with cilantro.  Serve with pan fried plantains and fresh avocado.

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