Saturday, June 6, 2009

Mexican Lasagna


I had planned to make The Pioneer Woman's Simple, Perfect Enchiladas for some friends who came for dinner tonight. However this was our first foray into cooking corn tortillas in oil so that would be easy to roll. The recipe called for you to cook the tortillas in hot oil for about 30 seconds per side; Andy cooked them for less than that, but they were still too crispy. My solution: I used all the enchilada ingredients to make a layered casserole. The tortillas were like two layers of noodles. We'll definitely have this again. (It was even easier to make it as a lasagna that it would be to make it as enchiladas.) The meal was rounded out by Queso, Homemade Tortilla Chips, Guacamole, fresh watermelon, and Lemon-Blueberry Cupcakes. Enjoy!

1 comment:

Jeff, Les and Max said...

Looks and sounds delicious!