Enchilada Lasagna

READY IN: 30mins
Recipe by Reigna

Quick and easy, you can use either chicken or ground beef in this recipe. Has a nice tangy taste!

Top Review by Gingerbear

Delicious recipe! The only things that I did a little bit differently is added black olives to the meat mixture and a little cheese on top of that layer too. Even though it has corn tortillas in the recipe it would also taste great as a thick dip for those Tostito scoop chips for a party. I brought it to a potluck here at work and everyone loves it. I also brought sour cream and toppped my bowl of lasagna with sour cream. Great recipe that a person can really work with by adding or taking away ingredients as well as just using the recipe as it is. No matter which way...It is delicious! Thank you, Reigna :-)

Ingredients Nutrition


  1. Preheat oven to 400.
  2. Spray a 9x13" pan with cooking spray.
  3. Layer six corn tortillas in the bottom of the pan.
  4. Mix the cooked meat and frozen corn with 1 can of enchilada sauce, and layer it on top of the layer of corn tortillas.
  5. Top with six more tortillas.
  6. Layer the rice, and sprinkle with most of the cheese.
  7. Top with remaining tortillas, and pour the other can of sauce overtop.
  8. Sprinkle with reserved cheese.
  9. Bake for 20-30 minutes, or until bubbly and heated throughout.

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