In the colder months of winter many of us have a repertoire of go-to dishes. Dishes that not only warm our bodies but fuel the soul with a sense of comfort.
This month's 101 recipe by Phoebe Churcher adds another to the mix and will make everyone excited for dinner time.
Following the same principle as a traditional lasagne, this dish has layers of filling separated by tortillas, thus creating a recipe that has a Mexican twist and a warm glow in the depths of winter.
Unlike the classic beef lasagne, this dish can be made with any vegetables or meats that need to be used up.
With a few spices you probably already have in the pantry, you can create your own enchilada sauce which brings the whole meal together. Depending on your spice tolerance, you can add fresh chillies to the sauce to bring an extra level of heat.
Photo: Jonno Clench
Enchilada lasagne
Ingredients
Enchilada sauce
3 Tbsp oil
1 red capsicum, diced
½ brown onion, chopped
1 Tbsp tomato paste
1 Tbsp chilli powder
1 tsp oregano
1 tsp cumin
½ tsp garlic powder
½ tsp salt
500g tinned tomatoes (diced or chopped)
Filling
12 pack mini flour tortillas
250g kidney beans, drained
1 cup sweetcorn
1 brown onion, sliced
2 red capsicum, sliced
1 courgette, thinly sliced
200g baby spinach
150g cheese, grated
Method
Preheat oven to 180degC. In large pan heat the oil, begin to fry the onion and the capsicum. Once the onion has caramelised and the capsicum is tender, add in the tomato paste, chilli and garlic powders, cumin, oregano and salt. Continue to saute for a further five minutes.
Remove the sauce from the heat and stir in the tinned tomatoes. Use a blender or food processor to blend the sauce to a smooth consistency. Test the sauce and season to your taste. Set aside.
In a separate frying pan, gently cook the courgette slices until tender. Next bring up the heat and fry the remaining capsicum until soft. If using frozen corn allow it to defrost at room temperature and drain off any water. In a large bowl, combine the capsicums and onions and in another combine beans and corn.
To start the layering of your enchilada casserole, place your tortillas on the base of your casserole dish. If using a square dish, cut your tortillas in half and place the cut edge on the side of the dish.
Start by making a thin layer of your courgette slices, then spread a small amount of the sauce over the top. Next make a layer of the capsicum onion mix, add more sauce. Sprinkle with cheese then add another layer of the tortillas.
Spread the sauce over the tortillas, then add the corn and bean mix. Sprinkle with more cheese and another layer of tortillas. Continue to alternate your vegetables mixes, separated by the tortillas.
Make sure to leave enough tortillas for the top. Remember to add sauce and cheese with each new layer.
Once your dish is filled, place the last of your tortillas on the top layer. Spread with your enchilada sauce and sprinkle the last of the cheese over the top.
Place in the oven for 45 minutes or until vegetables are tender and the top has become golden brown. Enjoy by itself or serve with a fresh salad.
