Enchilasagna

Having just moved to Ohio, I have very few friends in the area. I was pumped when this wonderful, charming girl (who I kinda know) wanted to hang out. Friend date! I offered to cook for her. She said she liked Mexican food and cheese and she tries to steer clear of gluten. I love having parameters to work within, it narrows things down and makes things easier.

Side note: sometimes I think of foods just because they sound funny. I’ll be on a road trip and my mind won’t shut off and I end up thinking of things like, Bread & Butterfinger or the Meat Menagerie. Seldom is it actually a good idea.

One of these monstrosities, the Enchilasagna stuck in my head. I really wanted to give it a fair go. Seeing as I’d be making it with corn tortillas anyway; this cheesy, Mexicany, gluten-free friend date seemed like the perfect opportunity.

I whipped it up. It was bangin’. I’ll definitely be making it again. The only note I had when tasting was, make sure not to skimp on the enchilada sauce.

Oh, and the friend date went well too. Erica is fucking awesome.

Ooey, gooey, shove it in your mouth-hole goodness.

Enchilasagna
1 lb ground chicken (turkey or beef work as well)
1 packet taco seasoning + ¼ cup water
2 cups ricotta cheese
a handful of cilantro, chopped
1 large can enchilada sauce
12-16 corn tortillas
2 cups white cheddar, shredded
olive oil
cooking spray

Preheat oven to 400°F. Spray an 8×8” baking dish with cooking spray. Set aside.

In a large skillet, over medium heat, brown meat. Break apart with a spatula as it cooks.

When meat is done cooking, drain grease off into something that isn’t your sink.

Turn heat down to low and stir in ¼ cup water and taco seasoning. Continue stirring and cooking for five minutes. Set meat aside.

In a bowl, combine ricotta and chopped cilantro. Set aside.

Warm a small skillet over medium-low heat. Add a generous amount of oil to the skillet (around ¼ cup). Cut the corn tortillas in half. Begin frying your tortillas, about 30-45 seconds per side. You want them crispy but still pliable.

Begin building the enchilasagna. Spread a small amount of enchilada sauce on the bottom of the baking dish and then layer 6-8 tortilla halves (depending on the size) on top of the sauce. Spread ½ cup ricotta cheese mixture, followed by ¼ of the seasoned meat and a generous drizzle of the enchilada sauce. Repeat. You can generally fit four layers into the pan.

Top with buttloads of white cheddar. Spray a piece of aluminum foil with cooking spray and cover. Bake for 20 minutes.*

Remove the aluminum foil and bake for another 20 minutes.

Let cool for 5-10 minutes, cut and serve. I served this with a quick spinach salad that had corn, black beans, tomatoes and cilantro. You’ll probably want something light to go with it, it’s a pretty hefty meal.

*If it’s close to the top, place a cookie sheet on the rack below it to catch anything that might bubble over.