Hey everyone, I hope you’re having an incredible day today. Today, we’re going to make a distinctive dish, enchisagna. It is one of my favorites food recipes. For mine, I will make it a bit tasty. This is gonna smell and look delicious.
This recipe features lasagna in a Tex-Mex application. By combining marinara with enchilada sauce and topping the rollups with black beans. Instant Pot Enchilasagna–a mash up of beef enchiladas and lasagna made quickly in your Instant Pot. A pasta dish with enchilada sauce.
Enchisagna is one of the most favored of recent trending foods on earth. It’s simple, it’s fast, it tastes yummy. It is enjoyed by millions daily. They’re nice and they look fantastic. Enchisagna is something which I have loved my whole life.
To get started with this recipe, we have to first prepare a few components. You can have enchisagna using 22 ingredients and 7 steps. Here is how you can achieve that.
The ingredients needed to make Enchisagna:
- Make ready Meat
- Prepare TIP: This is great for left over chicken or beef roast. Hamburger can be used also.
- Prepare YOUR CHOICE OF MEAT
- Get Chicken breasts and/or thighs OR
- Take Shredded beef or hamburger
- Make ready water
- Make ready onion powder
- Prepare garlic salt
- Get shredded cheddar cheese
- Prepare corn tortillas
- Make ready diced white onion
- Take olive oil
- Prepare Sauce:
- Prepare Can of tomato sauce
- Make ready olive oil
- Make ready chicken broth
- Prepare flour
- Make ready chili powder
- Get ground cumin
- Get paprika
- Get onion powder
- Get garlic salt
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Steps to make Enchisagna:
- Heat skillet and saute chicken breasts on med. low heat in olive oil, season, add water (to make broth) and cover. Meanwhile in another skillet heat olive oil for sauce.
- Add flour and chili powder and brown stirring constantly. Slowly add chicken broth while stirring. Simmer 5 min.
- Add tomato sauce and remaining seasonings. Simmer another 10-15 min. until thickened.
- When chicken is done place on plate to cool. When cooled, shred into small pieces.
- Pour a thin layer of sauce in the bottom of a 2.5 quart casserole dish. Dip 2 or 3 tortillas in sauce and lay in dish covering to the sides (I split some in half to fit).
- Then make a layer of 1/3 of the cheese and then a layer of half the chicken. Repeat and cover again with a layer of tortillas then pour remaining sauce over covering completely.
- Top with remaining cheese and sprinkle with the diced onion. Bake at 350 for about 30 min. Covering for the first 15 min. Enjoy!
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