Dinner

Easy Enchilada Lasagna is for Dinner.

Easy Enchilada Lasagna takes 15 minutes to prepare.

Easy Enchilada Lasagna takes 30 minutes to cook.

Easy Enchilada Lasagna makes 8 servings.

The ingredients for Easy Enchilada Lasagna are:

1 lb. ground pork (I've also used ground turkey or chicken!)
1/2 lg. onion, chopped
1 zucchini, chopped
1 sm. can chipotle peppers in adobo sauce, chopped (these are really spicy! Omit if you don't like that heat)
3/4 can black beans, drained and rinsed
3/4 can corn, drained
1 bag (2 c.) shredded cheese
6 8" low-carb, high-fiber tortillas (like Tumaro's or Tam-X-icos)
1 jar enchilada sauce (I like Kroger Chipotle Enchilada sauce)

Here is how you make Easy Enchilada Lasagna:

Spray a 9x13" cake pan or casserole dish with non-stick cooking spray. Preheat oven to 350 degrees.Cook ground pork, onions, and zucchini in a skillet until meat is browned and veggies are softened. Set aside.Assemble the lasagna by spreading a thin layer of enchilada sauce on bottom of pan. Place two tortillas on top, then add 1/2 the pork and veggie mixture, and 1/2 the black beans and corn, 1/2 of the chopped peppers, and 1/3 of the cheese. Top with another layer of tortillas. Pour 1/2 of the remaining sauce on the tortillas, and then layer the rest of the beans, corn, meat, and peppers. Top with another 1/3 of the cheese. Layer two more tortillas on top, pour rest of sauce over, and sprinkle with remaining cheese.Bake at 350 for about 30 minutes or until bubbly and the cheese is browned (you can broil for a minute or two to help the cheese along).Allow to rest for 5-10 minutes before serving. Top with sour cream (not in calorie count). Makes 8 large servings. Serving Size:?Makes 8 servings

The nutritional information for Easy Enchilada Lasagna is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 386.7

• Total Fat: 21.6 g
• Cholesterol: 76.0 mg
• Sodium: 766.4 mg
• Total Carbs: 26.4 g
• Dietary Fiber: 9.2 g
• Protein: 28.2 g