There has always been that problem of soggy bottom enchiladas. You know what I mean.
The tortillas become soggy and slimy.
Soggy bottoms may be your cup of tea, but they are certainly not mine.
And, I’m NOT willing to fry.
Alas, the solution is here!
Soggy bottoms no more.
A green chile lasagna, of sorts.
Skip the tortillas and go for the noodles.
Yes, that’s right.
Ditch the flimsy, flopping mess and swap out the flour tortillas for easy, boil-free lasagna sheets.
And, you can even go gluten-free, if you so desire.
Slime be gone.
Green Chile Enchilada Lasagna
14 oz. green chile sauce (Stokes in the best – in fact, the pork variety is the winner)
6 no boil lasagna sheets (gluten-free or grain-free Cappello’s will do as well)
12 oz. shredded Monterey Jack and sharp cheddar cheese blend
Layer a small amount of green chile on the bottom of a ceramic bread loaf pan. Lay one sheet of lasagna atop the sauce, followed by the shredded cheese.
Continue to layer until none of the ingredients remain.
Bake, uncovered, for about 20 minutes, until the cheese is bubbly and browning.