Enchilada Lasagna

I also owe you a blog post as we were traveling when the last one was due, but here's one to pass the time with recipes...

This one can be as complex or as simple as you like. You pick and choose what works for you and your family.

Enchilada Sauce from Scratch
Can of Tomato Paste
Flour (1 TBS)
Butter (1 TBS)
Water
Chili Powder
Garlic Powder
Combine flour and butter in a saucepan. Turn heat to medium and stir until it smells cooked or changes color to a browner look(you're at the start of making a rue). Add can of tomato paste and two or three cans of water. Add garlic powder and chili. Cook until the sauce starts to thicken. (It will thicken additionally as it cooks in the lasagna.)

If that step sounds too complex, just buy a can of your favorite enchilada sauce.

Then, in a 9x9 or 9x13(more sauce for this one) pan, combine layers in following order:
Sauce
Taco Shell
Filling
Cheese
(repeat until at top and finish off with cheese)
Bake at 350 for approx 30min (keep covered until last 10 min).

Ideas for Filling include:
Black Beans and Corn
Meat - chicken, ground beef or pork (cook this beforehand)
Sweet Potato and Black Beans (pre-cook sweet potatoes some)
Spinach and Mushrooms (pre-cookin frying pan)
(all filling when combined with taco seasoning adds an additional layer of flavor)

Top with sour cream, avocado, olives, tomatoes, etc...

If you just wanted to do cheese, you could do that. If you would rather do corn shells, you could choose that. The options are endless. And, the re-heat is delicious.