Inchezonya (Enchiladas and Lasagna Married at Last)


Main dish

Inchezonya (Enchiladas and Lasagna Married at Last)

This recipe requires a 31/2-quart (roughly 12-by-10-inch) roasting pan or baking dish.

11/2 pounds ground beef

9 lasagna noodles (about half a 1-pound box)

10-ounce can red enchilada sauce

10-ounce can green enchilada sauce

25-ounce jar marinara sauce

3 cups grated mozzarella cheese

3 cups grated sharp Cheddar cheese

12 (6-inch) corn tortillas

6 green onions

Heat the oven to 350 degrees.

Brown the ground beef and cook the lasagna noodles according to package directions. In a large bowl, stir together red and green enchilada sauces with the marinara sauce. In a separate bowl, combine the mozzarella and Cheddar cheeses.

Cover the bottom of a large aluminum roasting pan with about 1 cup sauce. Dip 6 of the corn tortillas in the sauce and form a single layer at the base of the pan.

Spread 1/3 of the cheese mix over the tortillas, and spoon 1/2 of the browned beef over the cheese. Top with a layer of lasagna noodles. Repeat with the remaining tortillas, half of the remaining cheese, the remaining ground beef and lasagna noodles (save one noodle to garnish the top). Spoon over the rest of the sauce.

Cover the pan with aluminum foil and bake for 35 minutes to warm all the fillings and marry the flavors. Increase the heat to 375 degrees, remove the foil, add the last of the cheese and continue to bake until the cheese is melted and golden-brown in spots, 10 to 15 minutes.

While the Inchezonya is baking, prepare the title banner. Spray the remaining noodle with cooking spray and place on a greased and foil-lined baking sheet. Cut the green onions to spell out the name “Inchezonya” on the banner. Broil the noodle just until the onions start to wilt but before they brown. Set aside to cool, and cut the remaining green onions to form “confetti.”

When the Inchezonya is done, spread the green onion confetti over the melted cheese. Carefully place the title banner over the dish and serve with Americana pride! Makes 16 servings.

Source: Adapted from Charles Phoenix.

Per serving: 696 calories, 24 g protein, 41 g carbohydrates, 4 g fiber, 50 g fat (24 g saturated), 143 mg cholesterol, 1,621 mg sodium.

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