Enchilada Lasagna
With Mazola® Canola Oil
SERVING SIZE
9 servings
TOTAL TIME
1 hour 5 minutes
SKILL LEVEL
Intermediate
Ingredients:
- 2 tablespoon Mazola Canola Oil
- 1 pound lean ground pork
- 1 cup chopped onion
- 3 cloves garlic, minced
- 1 bag (6 ounces) fresh spinach or 6 cups packed spinach
- 3/4 teaspoon adobo seasoning
- 14 to 16 corn tortillas
- 1 can (28 ounces) red OR green enchilada sauce
- 3 cups shredded Monterey Jack cheese
- 2 tablespoons chopped, fresh cilantro
Instructions:
- Preheat oven to 375°F.
- Heat 1 tablespoon oil in a large skillet over medium-high heat.
- Add pork. Cook until pork is lightly browned and no longer pink; about 5 to 7 minutes.
- Pour pork and juices into a bowl; set aside.
- Heat remaining 1 tablespoons oil in same skillet and add onions and cook 5 minutes or until tender; stir in garlic, spinach, crumbled pork and juices and seasoning.
- Cook 2 to 3 minutes, just until spinach is wilted.
- Cut tortillas in half.
- Coat a 13 x 9 baking pan with cooking spray.
- Spread 1/2 cup enchilada sauce over the bottom of baking pan.
- Place a single layer of corn tortillas on top; using straight cut side along edges of the pan – about 4 to 5 tortillas for each layer.
- Spread 1/2 of pork mixture over tortillas followed by 1 cup shredded cheese.
- Top with 1 cup enchilada sauce.
- Repeat layering tortillas, meat mixture, cheese and sauce.
- Top with remaining tortillas and sauce.
- Cover with foil and bake 30 to 35 minutes or until heated through.
- Top with remaining cheese and cilantro.
- Bake an additional 5 to 7 minutes or until cheese is melted.
- Let rest 5 to 7 minutes before serving.
