Enchilada Lasagna

This is my own invention. I made this for a potluck last weekend. Everyone seemed to love it and it only cost a few dollars for all of the ingredients!

1. Make the potato mixture: Bring a pot of water to a boil. Add the potato cubes. Boil the potato cubes until just tender, about 12-15 minutes. When done, drain off the water and set the potatoes aside. Meanwhile, heat 1 tablespoon of the oil in a skillet over medium heat. Add the onion, jalapeno, and spices into the hot oil and saute until the onion begins to soften and brown. Then remove the skillet from the heat. Add the onion mixture into the potatoes and mix to combine.

2. Make the tomato sauce: Put the diced tomatoes and enchilada sauce into a shallow pan and heat over medium-low heat until it’s warmed.

3. Heat remaining oil in a skillet over medium heat and get ready to fry the tortillas. You’ll fry them one by one as you go, just a few seconds on each side to soften them up and make them delicious.

4. Start by spreading a thin layer of tomato sauce into the bottom of a 9×13 casserole dish. Then fry the first tortilla until soft and flexible. Dip the tortilla in the remaining tomato sauce and place it on the bottom of the casserole dish. In my dish, it took 4 tortillas to make a layer; yours may vary. Continue frying the tortillas as you go.

5. Top the tortilla layer with 1 inch of the potato mixture, then a generous sprinkle of grated cheese, then another layer of tortillas. Repeat until the dish is full or you’ve run out of potatoes. Top the whole thing with a final layer of tortillas, any remaining tomato sauce and cheese.

6. Bake at 350ºF to melt the cheese and warm through, about 15-20 minutes.

7. Devour. This goes well with a glass of wine and a room full of friends!