So you planned on making enchiladas from dinner, only to find out someone has opened your tortillas. Instead of eight you only have six, not enough to feed the entire family. I have hit this dilemma several times over the years. Instead of coming up with something different to cook, I use what I have.
If you must put a name to it, you can call it enchilada lasagna. You can use four or six tortillas, depending on preference. I serve with refried beans and Spanish rice. I will dress it up bit and lay the enchilada slices on a bed of shredded iceberg lettuce.
Ingredients:
1 pound of browned ground meat, your choice
6 tortillas
1 can of enchilada sauce, I use Old El Paso
2 cups grated cheese, I use Kraft Mexican blend or Cheddar Jack Cheese
Salsa, you choice
Sour Cream
Directions:
Spray a glass 9” X 13” pan with Pam cooking spray
Preheat oven to 350°F
Reserve half cup of cheese
Mix browned ground meat, prefer beef, with half can of enchilada sauce
In pan layer of tortilla, ground beef, and cheese, repeat until you end with a tortilla on top
Pour remaining enchilada sauce on to top tortilla, followed by salsa and reserved cheese
Place in oven and cook for 15 minutes or cheese is completely melted.
Serve by cutting into squares, top with sour cream
