Lasagnachiladas

why make this recipe

Lasagnachiladas are a fun and delicious twist on two classic dishes: lasagna and enchiladas. This recipe combines the rich and cheesy layers of lasagna with the bold flavors of enchiladas for a comforting meal that the whole family will love. It’s perfect for a cozy dinner, easy to prepare, and packed with flavor. Plus, it gives you the chance to enjoy your favorite ingredients in a whole new way!

how to make Lasagnachiladas

Ingredients:

• 1 Tbsp. extra-virgin olive oil
• 1 medium yellow onion, finely chopped
• 1 medium carrot, peeled, finely chopped
• Kosher salt
• 3 garlic cloves, minced
• 1 lb. lean ground beef
• 8 oz. hot Italian sausage, casings removed, crumbled
• 2 Tbsp. taco seasoning
• 2 Tbsp. tomato paste
• 1/2 cup low-sodium beef broth
• 2 1/2 cups homemade or store-bought marinara sauce, divided
• 1 large egg
• 8 oz. ricotta (about 1 cup)
• 1 Tbsp. chopped fresh basil, plus more for serving
• 1 Tbsp. chopped fresh oregano
• 2 oz. Parmesan, finely grated (about 1 cup), divided
• 6 (7") flour tortillas
• 4 oz. shredded mozzarella
• Cooking spray

Directions:

1. Arrange a rack in the center of the oven and preheat to 375 degrees.
2. In a large skillet over medium heat, heat the olive oil and swirl the pan to coat. Add the chopped onions and carrots; season with 1/2 tsp. salt. Cook, stirring occasionally, until they are softened, about 7 minutes. Add the minced garlic and cook for 1 more minute, stirring until fragrant.
3. Add the ground beef and sausage to the skillet. Cook, breaking the meat into small pieces with a wooden spoon, until no pink remains, about 7 minutes.
4. Stir in the taco seasoning and tomato paste. Cook for about 2 minutes until the paste darkens. Then, add the beef broth and 2 cups of marinara sauce. Bring to a simmer and cook, stirring occasionally, until the sauce thickens, about 10 to 12 minutes. Season with salt to taste.
5. In a small bowl, combine the egg, ricotta, basil, oregano, and 3/4 cup of Parmesan cheese.
6. Spread the remaining 1/2 cup of marinara sauce in the bottom of a 13" x 9" baking dish. Place a tortilla on a work surface or a large plate. Spoon 1/2 cup of the meat sauce in the center of the tortilla and top it with a scant 1/4 cup of the egg mixture. Roll up the tortilla and transfer it to the baking dish. Repeat with the remaining tortillas.
7. Top the rolled tortillas with the remaining meat sauce. Sprinkle with shredded mozzarella and the remaining 1/4 cup of Parmesan cheese. Lightly spray a sheet of foil with cooking spray and cover the baking dish with the foil, greased side down.
8. Bake the lasagnachiladas until warmed through and the cheese is melted, about 25 minutes.
9. Uncover the dish, move a rack to the position closest to the broiler, and turn on the broiler.
10. Broil the dish, watching closely, until the cheese is bubbling and brown, about 2 to 3 minutes. Top with more fresh basil before serving.

how to serve Lasagnachiladas

Serve lasagnachiladas hot from the oven. They can be enjoyed on their own or with a fresh green salad and some crusty bread. A dollop of sour cream or guacamole adds a nice touch, too!

how to store Lasagnachiladas

To store leftovers, let the lasagnachiladas cool to room temperature. Then, cover them tightly with plastic wrap or aluminum foil. They can be stored in the refrigerator for up to 3 days. For longer storage, you can freeze them for up to 3 months. Just remember to reheat them properly when ready to eat.

tips to make Lasagnachiladas

• If you want to add more vegetables, feel free to toss in some bell peppers, spinach, or zucchini when cooking the meat mixture.
• For extra flavor, use homemade marinara sauce if you have it on hand.
• Make sure to not overfill the tortillas, or they might burst during cooking.
• You can replace the ground beef and sausage with turkey or chicken if you prefer a lighter option.

variation (if any)

You can easily customize this recipe by using different types of cheese, like pepper jack or cheddar, for a spicier kick. Also, try using corn tortillas instead of flour for a gluten-free option.

FAQs

1. Can I make lasagnachiladas ahead of time?
Yes! You can prepare the lasagnachiladas up to a day ahead. Just store them in the refrigerator before baking. When you’re ready to eat, pop them in the oven straight from the fridge.

2. Can I use cooked chicken instead of beef?
Absolutely! Shredded cooked chicken works great in this recipe. Just mix it into the meat sauce as you would with beef.

3. How do I know when the lasagnachiladas are done?
They are done when the cheese is melted and bubbly, and the filling is heated all the way through, which usually takes about 25 minutes in the oven and a few minutes under the broiler.