I normally wouldn't tackle something with more than 1 hour of prep/cooking time on a weeknight. However, I was out of sandwich bread and not in the mood to defrost something for lunch tomorrow. Which means I needed to either cook something that would make leftovers or pay someone else to cook for me. This time I went with cook something that would make dinner and a bunch of leftovers. Enter the Enchilasagna, a casserole loaded with cheese and spiced tomato sauce layered in between corn tortillas.
It did the job.
Difficulty Level: Medium
Will It Get Made Again? Meh, probably not. The Enchilasagna is tasty but not amazing and I already have a version of Mexican Lasagna in my rotation from Martha Stewart. In this case I favor Martha's version; it's loaded with a tasty spinach & cilantro pesto layer and is faster to make with less clean up than Alton's version.
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