Enchisagna Recipe by Meagan Starr

I love to make Enchiladas but they take a lot of time to roll each tortilla. I wanted to save time so I thought why not layer it like lasagna! Walla... Enchisagna!

Meat

TIP: This is great for left over chicken or beef roast. Hamburger can be used also.

YOUR CHOICE OF MEAT

3 Chicken breasts and/or thighs OR

3 cup Shredded beef or hamburger

¼ cup water

1 tsp onion powder

to taste garlic salt

4 cup shredded cheddar cheese

10 corn tortillas

⅓ cup diced white onion

1 tsp olive oil

subheading: Sauce:

15 oz Can of tomato sauce

1 tbsp olive oil

1 ½ cup chicken broth

1 tbsp flour

1 tbsp chili powder

2 tsp ground cumin

2 tsp paprika

1 tsp onion powder

to taste garlic salt

Directions at cookpad.com

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