July 20, 2010

What's Cookin': Mexican Lasagna

The only thing I miss about cable is Food Network. In fact, when Ben shares food that I have made with people at work, and they exclaim how good it is he tells them "Yeah, Food Network is her bible". Heh! Luckily I can get Good Eats via YouTube (just do a search for it), which is excellent since it is my most favoritist show ever. I love it. You might even say I lurve it. (That was for Willy.) I watch it in my (rare) down time, usually while knitting.

The other day I had seen one about using up leftover tortillas and saw Alton (the host) make Enchilada Lasagna. I've made variations on that theme before, but decided to make it again the other night by adapting bits of his recipe to use up leftover mexican rice and refried beans. The only part of his recipe I really used was the enchilada sauce, and even then I modified it to fit what I had. But that's what cooking is about, right?

Mexican Lasagna - makes 10-12 servings
Sauce:
2 C tomato sauce (plain)
1 C chicken broth/stock
3 cloves of garlic, minced
1 1/2 tsp chili powder
1/2 tsp cumin
1/2 tsp salt
1/4 tsp pepper
Sprinkling of paprika and cayenne pepper, to taste (this is to replace the chipotle in the original recipe, since I didn't have any. Ok it's not a great substitute, but it worked.)
Filling:
Leftover refried beans - about 1.5 Cups (doctored with bacon, onions and spices. Yummy!)
Leftover Mexican Rice - about 3 Cups

12 corn tortillas
2-3 C shredded cheddar, Monterey Jack, or Queso Fresco (Or a mix of all three, like I did)

In a medium pot mix together sauce ingredients and bring to a boil. Reduce heat and simmer for 15 minutes. Once sauce is ready, pour a small amount into the bottom of a greased 9x13 baking dish. Dip 4 tortillas into sauce and then layer into the bottom of the dish, cutting one in half to fit. Spread half of the beans over tortillas, then follow with half of the rice and a third of the cheese. Repeat that step, then top with remaining tortillas, pour remaining sauce over the whole thing and top with the remainder of the cheese(s).

Cover with foil and bake at 350 degrees for 30 minutes, then remove foil and bake an additional 10 minutes until cheese is bubbly.

Notes & Variations: Had I had leftover chicken, I would have shredded it up and put it in there - either in addition to or instead of the beans. I don't have a rating for you since Ben wasn't home for one, and he's not really into enchiladas or lasagna for two. So I haven't asked him to try it. That means I got a ton of leftovers out of it so they'll go into the freezer for easy lunches! :)


2 comments:

Farm Girl said...

This sounds yummy too. I never can get mine to turn out so I might try your recipe since everything always turns out.

NetRaptor said...

Oh man, that sounds WONDERFUL. I am totally making that next chance I get!

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