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RecipesCanola Oil
By January 29, 2022February 9th, 2022No Comments

Enchilada Lasagna

With Mazola® Canola Oil

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SERVING SIZE

9 servings

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TOTAL TIME

1 hour 5 minutes

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SKILL LEVEL

Intermediate

Ingredients:

  • 2 tablespoon Mazola Canola Oil
  • 1 pound lean ground pork
  • 1 cup chopped onion
  • 3 cloves garlic, minced
  • 1 bag (6 ounces) fresh spinach or 6 cups packed spinach
  • 3/4 teaspoon adobo seasoning
  • 14 to 16 corn tortillas
  • 1 can (28 ounces) red OR green enchilada sauce
  • 3 cups shredded Monterey Jack cheese
  • 2 tablespoons chopped, fresh cilantro

Instructions:

  1. Preheat oven to 375°F.
  2. Heat 1 tablespoon oil in a large skillet over medium-high heat.
  3. Add pork. Cook until pork is lightly browned and no longer pink; about 5 to 7 minutes.
  4. Pour pork and juices into a bowl; set aside.
  5. Heat remaining 1 tablespoons oil in same skillet and add onions and cook 5 minutes or until tender; stir in garlic, spinach, crumbled pork and juices and seasoning.
  6. Cook 2 to 3 minutes, just until spinach is wilted.
  7. Cut tortillas in half.
  8. Coat a 13 x 9 baking pan with cooking spray.
  9. Spread 1/2 cup enchilada sauce over the bottom of baking pan.
  10. Place a single layer of corn tortillas on top; using straight cut side along edges of the pan – about 4 to 5 tortillas for each layer.
  11. Spread 1/2 of pork mixture over tortillas followed by 1 cup shredded cheese.
  12. Top with 1 cup enchilada sauce.
  13. Repeat layering tortillas, meat mixture, cheese and sauce.
  14. Top with remaining tortillas and sauce.
  15. Cover with foil and bake 30 to 35 minutes or until heated through.
  16. Top with remaining cheese and cilantro.
  17. Bake an additional 5 to 7 minutes or until cheese is melted.
  18. Let rest 5 to 7 minutes before serving.
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