Mini Cooks Do Dinner: Enchilada Lasagna

Mini Cooks Enchilada Lasagna | Frock Files

It’s time for another Mini Cooks post, hosted by MJ, Sheri and me! Mini Cooks is all about teaching kids to have fun in the kitchen, but it’s also great for those of us who enjoy simple and quick cooking.

This is one of those dishes that goes by many names. My mom calls it Enchilada Layer Pie, a friend of mine nicknamed it “Lasagnchilada” (the dinner name version of Brangelina or Bennifer), and we call it Enchilada Lasagna. Call it what you may, this dish is a simple way of making a delicious, savory lasagna using tortillas instead of noodles. Now that I’m thinking about it, “Lazy Lasagna” might be the best name for it!

Kids can get in on cutting the tortillas, layering the ingredients, and taste testing, of course. And when it comes down to it, that’s almost all the work.

Mini Cooks Enchilada Lasagna | Frock Files

Ingredients

1 lb. ground turkey
1 1/2 to 2 cups shredded cheese
1 (25 oz) jar pasta sauce
3 flour tortillas (we use Fiber One)
1/2 onion, chopped
1 tsp. minced garlic

Instructions

1. Use cooking spray to grease a large, deep frying pan and an 8 x 8″ baking pan. Set the baking pan aside. Heat the frying pan on medium. Once heated, add the ground turkey and onion, cooking until the turkey is cooked through and no longer pink. Drain off excess water, if necessary, then return to heat.

2. Incorporate the garlic into the turkey mixture, stirring until the garlic becomes aromatic, about 1 to 2 minutes. Stir in the pasta sauce until it’s heated through, about 3 to 5 minutes. Transfer to a large bowl.

Mini Cooks Enchilada Lasagna | Frock Files

3. Have the kids use scissors to cut one of the tortillas in half. Place one whole tortilla on the bottom of the pan, then overlap it with the half tortilla.

Mini Cooks Enchilada Lasagna | Frock Files

4. Spoon in a layer of the turkey mixture, then sprinkle cheese on top of it. Continue with one more level of tortilla, turkey mixture, and cheese.

Mini Cooks Enchilada Lasagna | Frock Files

5. Bake at 400 degrees for 25 to 30 minutes. Broil for another minute if you want the cheese to be a little crisp and golden.

Mini Cooks Enchilada Lasagna | Frock Files

Note: This recipe is incredibly flexible. Add in mushrooms, peppers, carrots, spinach, zucchini, or squash to get more veggies in. You can also substitute the turkey for ground beef or, on the other end of the spectrum, TVP.

P.S. New to Mini Cooks? Check out our breakfast, lunch, and snack ideas too!

Mini Chefs: A new miniseries about cooking with kids

Related Posts Plugin for WordPress, Blogger...

Comments

  1. We often make a massive batch of rice and beans cause it’s SO versatile. We’ll eat it on its own, in a burrito, on tostadas, or in a mexi-lasagne like this! So yummers

  2. I’m definitely making this this week! Sounds so good.

  3. This was a totally delicious and easy meal! Thanks for recipe!! xo, MJ

    • I’m so glad you enjoyed it! It’s one of my favorites. I hope your kids had fun getting in on the dinnertime action.

  4. I made this last night! I used chicken instead of beef, and I added a bit of taco seasoning. We both agreed it’s going to be a staple meal! Next time I might add in some veggies. šŸ™‚

    • This totally makes my day! I love that you added taco seasoning. It really is such a fun recipe to make your own.

  5. This looks delicious! Love the versatility. Yay for putting it under the broiler too… my girls always fight over the crispy/semi-burnt bits! šŸ™‚

Penny for Your Thoughts

*