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Cheesy Tortilla Lasagna
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Prep Time:
40 minutes
Total Time:
1 hour 15 minutes
Savor the fusion of Italian and Mexican cuisines with a cheesy tortilla lasagna featuring zesty Old El Paso® enchilada sauce. A flavorful and satisfying meal awaits!
Ingredients:
  • 1 cup (3 medium) chopped Italian plum tomatoes
  • 1 cup julienne-cut (2x1/4x1/4-inch) zucchini
  • 1/2 cup finely chopped green onions
  • 1 (15-oz.) can black beans, drained, rinsed
  • 1 can (10 oz) Old El Paso™ Mild Red Enchilada Sauce
  • 1 (8-oz.) container southwest-flavor sour cream dip
  • 8 (6-inch) corn tortillas, halved
  • 8 oz. (2 cups) shredded colby-Monterey Jack cheese blend
  • 1 tablespoon chopped fresh cilantro
Instructions:
  • Preheat the oven to 375°F. Grease a 13x9-inch (3-quart) glass baking dish with nonstick cooking spray. Mix tomatoes, zucchini, onions, and beans in a medium bowl. Set aside 1/3 cup of enchilada sauce. In a separate bowl, combine the rest of the enchilada sauce with sour cream dip until well blended.
  • Spread 2 tablespoons of the enchilada sauce mixture on the bottom of the greased baking dish. Layer 8 tortilla pieces on top of the sauce, overlapping if needed. Spread half of the vegetable-bean mixture over the tortillas and sprinkle with 2/3 cup of cheese. Drizzle half of the leftover sauce mixture over the cheese. Repeat the layers, saving 2/3 cup of cheese for the top layer. Finish with the remaining 1/3 cup of enchilada sauce on top. Cover with foil.
  • Bake at 375°F for 30-35 minutes until fully heated. Uncover and sprinkle with 2/3 cup reserved cheese. Bake for an extra 5 minutes until cheese melts. Let it rest for 10 minutes before serving. Garnish with cilantro.

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