Tuesday, February 26, 2013

Mexican Lasagna

1 can enchilada sauce
6 corn or flour tortillas
1 cup prepared Spanish rice
2 cups shredded monterey jack cheese
1 small can green chili's
1/2 cup sauteed onions
2 cups cooked shredded pork
1/2 TB diced jalapeno (optional)

Preheat oven to 350 degrees. In 9x13 pan, spread 1/2 cup enchilada sauce over bottom. Layer lasagna as follows:

Layer 1: 2 tortillas, Spanish rice, 1 cup cheese
Layer 2: 2 tortillas, green chili's, onions, pork
Layer 3: 2 tortillas, remaining enchilada sauce, remaining cheese, jalapenos

Bake uncovered for 45 minutes. Serve with a dollop of sour cream. Serves 10.


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