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    You are in: Home / Recipes / Enchilada Lasagna #RSC Recipe
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    Enchilada Lasagna #RSC

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 5 mins

    30 mins

    35 mins

    mresnik's Note:

    Ready, Set, Cook! Reynolds Wrap Contest Entry. Mexican inspired lasagna bake.

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    Ingredients:

    Serves: 6

    Yield:

    portions

    Units: US | Metric

    Directions:

    1. 1
      Brown ground beef, season with garlic powder, 1/2 tsp salt,1/2 tsp pepper and pour off fat. set aside.
    2. 2
      char poblano pepper evenly around over high fire on stove.
    3. 3
      char each ear of corn evenly around over high fire on stove.
    4. 4
      let pepper and corn cool -- remove charred skin from pepper.
    5. 5
      remove seeds and stem an put in blender.
    6. 6
      remove corn from ears and put in blender.
    7. 7
      put 2 tbs oil in pan over med. heat and put in cumin, coriander and chili, and allow to bloom until fragrant. add onion and cook 5 minute put 2 teaspoons.
    8. 8
      of cooked onion in blender.
    9. 9
      add chopped pepper to remaining onions and cook another 7-8 minutes until tender, and add 1 tbs honey and soy sauce and cook another 1 minute , mix in ground beef and turn off heat.
    10. 10
      add lime juice and zest to corn pepper and onion in blender.
    11. 11
      add 1/4 cup chopped cilantro, remaining salt and pepper and honey.
    12. 12
      and blend, slowly adding cold water until smooth.
    13. 13
      Line 9 x 11 casserole with Reynolds wrap foil.
    14. 14
      layer 3 corn tortillas on bottom, add half of beef mixture pour 1/4 blended sauce and 1/4 cheese and spread evenly.
    15. 15
      layer 3 more tortillas and spread beans over that layer with 1/4 more cheese and sauce.
    16. 16
      layer 3 more tortillas and repeat with beef and cheese and sauce.
    17. 17
      layer last 3 torillas and cover with remaining sauce and top with remaining cheese.
    18. 18
      cover with reynolds wrap and bake @ 375 degrees for 25 minutes.
    19. 19
      remove foil and bake another 10 minutes until golden brown.
    20. 20
      garnish with fresh chopped cilantro and sour cream.
    21. 21
      layer 3 more tortillas.

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    Nutritional Facts for Enchilada Lasagna #RSC

    Serving Size: 1 (461 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 868.8
     
    Calories from Fat 474
    54%
    Total Fat 52.7 g
    81%
    Saturated Fat 25.4 g
    127%
    Cholesterol 139.7 mg
    46%
    Sodium 1078.8 mg
    44%
    Total Carbohydrate 60.1 g
    20%
    Dietary Fiber 11.0 g
    44%
    Sugars 14.9 g
    59%
    Protein 42.9 g
    85%

    The following items or measurements are not included:

    limes, zest of

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