Open-Face Enchiladas (Or Mexican Lasagne)

Recipe by HopeJohnJP
READY IN: 45mins




  • Preheat oven to 350*.
  • Heat oil in a wide deep skillet and saute onions and garlic until soft. Season with salt and pepper.
  • Combine flour, chili powder, paprika, salt, minced onion, cumin, cayenne, garlic powder and oregano and add to skillet (or use 2 envelopes of taco seasoning). Cook, stirring, until well mixed, about 2 minutes.
  • Add ground beef, breaking up with a spoon, and cook until beef is browned. Stir in tomatoes and their juices, corn, and beans and cook until heated through.
  • Stack tortillas on a microwave safe plate and cover with a damp paper towel. Microwave on high power for 60 seconds to warm and soften tortillas.
  • Butter a 10x15x2 casserole and line the bottom with 6 of the tortillas. Cover with 1/2 of the meat mixture and 1/2 of the shredded cheeses. Repeat with remaining tortillas, meat and cheese.
  • Bake 25 - 30 minutes at 350*. Let stand 5 - 10 minutes.
  • Meanwhile, combine chipotle and adobo with sour cream. For moderate heat, remove seeds and pith of chiles.
  • Cut casserole into 6 - 8 servings. Top each serving with shredded lettuce, olives, guacamole, and adobo sour cream. Dig in!