Cheesy Tortilla Lasagna
Thanks again to Pillsbury for the great recipe! Visit their website at http://www.pillsbury.com/.
INGREDIENTS:
1 cup (3 medium) chopped tomatoes
1 cup julienne-cut zucchini (I actually googled this to see what it meant and it is just a fancy term for matchstick. So just cut the zucchini into thin matchstick pieces.)
1/2 cup finely chopped green onions
1 (15 oz) can black beans, drained and rinsed
1 (10 oz) can enchilada sauce, red
1 (8 oz) container southwest flavor sour cream dip (I will probably just try it with normal sour cream.)
8 (6 inch) corn tortillas, halved
8 oz (2 cups) shredded Colby Monterrey Jack cheese blend. (I will probably just use plain old cheddar.)
1 tablespoon chopped fresh cilantro
INSTRUCTIONS:
1. Heat oven to 375 degrees. Spray 13 x 9 inch glass baking dish with nonstick cooking spray. In a medium bowl, combine tomatoes, zucchini, onions, and beans; mix well. Reserve 1/3 cup of the enchilada sauce; set aside. In another medium bowl, combine remaining enchilada sauce and sour cream dip; blend well.
2. Spoon 2 tablespoons enchilada sauce mixture in bottom of sprayed baking dish. Arrange 8 tortilla pieces over sauce, overlapping as necessary. Spoon half of remaining sauce mixture over the cheese. Repeat layers, reserving 2/3 cup cheese for the top. Top with reserved 1/3 cup enchilada sauce. Cover with foil.
3. Bake at 375 for 30-35 minutes or until thoroughly heated. Uncover; sprinkle with reserved 2/3 cup cheese. Bake, uncovered, an additional 5 minutes or until cheese is melted. Let stand 10 minutes before serving. Sprinkle with cilantro.
INGREDIENTS:
1 cup (3 medium) chopped tomatoes
1 cup julienne-cut zucchini (I actually googled this to see what it meant and it is just a fancy term for matchstick. So just cut the zucchini into thin matchstick pieces.)
1/2 cup finely chopped green onions
1 (15 oz) can black beans, drained and rinsed
1 (10 oz) can enchilada sauce, red
1 (8 oz) container southwest flavor sour cream dip (I will probably just try it with normal sour cream.)
8 (6 inch) corn tortillas, halved
8 oz (2 cups) shredded Colby Monterrey Jack cheese blend. (I will probably just use plain old cheddar.)
1 tablespoon chopped fresh cilantro
INSTRUCTIONS:
1. Heat oven to 375 degrees. Spray 13 x 9 inch glass baking dish with nonstick cooking spray. In a medium bowl, combine tomatoes, zucchini, onions, and beans; mix well. Reserve 1/3 cup of the enchilada sauce; set aside. In another medium bowl, combine remaining enchilada sauce and sour cream dip; blend well.
2. Spoon 2 tablespoons enchilada sauce mixture in bottom of sprayed baking dish. Arrange 8 tortilla pieces over sauce, overlapping as necessary. Spoon half of remaining sauce mixture over the cheese. Repeat layers, reserving 2/3 cup cheese for the top. Top with reserved 1/3 cup enchilada sauce. Cover with foil.
3. Bake at 375 for 30-35 minutes or until thoroughly heated. Uncover; sprinkle with reserved 2/3 cup cheese. Bake, uncovered, an additional 5 minutes or until cheese is melted. Let stand 10 minutes before serving. Sprinkle with cilantro.
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