Our Enchilada Lasagne is the perfect comfort food for the whole family. Layers and layers of cheesy goodness that is sure to be a crowd pleaser.
2 cans pinto beans
1 small white onion, blitzed
2 cloves garlic, minced
1/2 tsp dried oregano
6 tbsp pork fat or vegetable oil
1 tbsp vegetable oil
1 white onion, minced
1 tbsp chilli powder
1 tbsp garlic powder
1/2 tbsp cumin
1/2 tbsp brown sugar
1 tbsp chipotle paste
1/2 tsp salt
50g plain flour
1 ltr whole milk
150g monterey jack
2 packet tortilla
100g monterey jack
2 green jalapenos, sliced
Gently warm the pork fat, add the onion paste and cook for 5 minutes, then add the garlic and cook for another two minutes.
Tip in the beans and 200ml bean water and bring to the boil.
Stir and mash the beans with a wooden spoon until thick and creamy.
For the tex mex sauce: heat the oil and cook the onion for 5 minutes.
Add the spices and cook for another 2 minutes.
Add the salt, sugar and tomatoes and cook for around 15 minutes, until it reaches a sauce consistency.
For the béchamel sauce: warm the butter and add the flour.
Mix to a paste then slowly add the milk.
Stir while it thickens, for around 5 minutes.
Add the cheeses and remove from the heat as soon as it’s mixed in.
Preheat the oven to 190 C.
Start with tomato sauce and layer up the dish: tomato sauce, cheese, tortilla, beans, béchamel, tortilla, tomato sauce, cheese, tortilla, beans, béchamel, tortilla
Finish with a layer of béchamel then cheese and load with the jalapeño slices.
Cook for 25 minutes until bubbling and brown on top.