Lasagnchiladas

Are you craving the heartiness of classic lasagna but also love the hand-held convenience of enchiladas? Enter Lasagnchiladas! This genius recipe masterfully blends the best of Italian and Tex-Mex cuisines into a single, irresistible baked dish that will become a staple in your family meal rotation.

Perfect for a busy weeknight dinner yet impressive enough for guests, Lasagnchiladas combine a robust meat sauce, a creamy cheese filling, and soft tortillas for a deliciously cheesy pasta experience with a fun Mexican twist. Let’s dive into how to make this crowd-pleasing comfort food.

What Are Lasagnchiladas?

Lasagnchiladas are a creative culinary mash-up. Think of them as deconstructed, rolled lasagna. Instead of layering pasta sheets, you roll a rich, seasoned meat sauce and a creamy ricotta-herb mixture inside flour tortillas. These rolls are then nestled in a baking dish, smothered with more sauce and cheese, and baked to golden perfection.

The result is a dish that delivers all the beloved flavors of a baked lasagna savory meat, tangy marinara, and melted cheeses in a fun, individual portion format that’s easier to serve and eat.

Why This Recipe Works

This recipe succeeds because it respects the core principles of both parent dishes. The meat sauce gets incredible depth from a soffritto base of onion and carrot, taco seasoning for a Tex-Mex kick, and a good simmer to develop flavor. The cheese mixture, bound with an egg, stays creamy and distinct inside the roll.

Baking everything together melds the flavors while the tortillas soften into a perfect, pasta-like texture. It’s an easy dinner solution that feels special and indulgent.

Lasagnchiladas Ingredients & Critical Notes

Using quality ingredients makes a significant difference in this simple yet flavorful dish. Here’s what you’ll need, with some key tips for success.

• Olive Oil & Aromatics: Extra-virgin olive oil, one medium yellow onion (finely chopped), one medium carrot (peeled and finely chopped), and three garlic cloves (minced) form the flavor foundation.
• Meats: One pound of lean ground beef and eight ounces of hot Italian sausage (casings removed). The sausage adds fantastic seasoning and moisture.
• Seasoning & Sauce: Two tablespoons of taco seasoning, two tablespoons of tomato paste, 1/2 cup of low-sodium beef broth, and 2 1/2 cups of marinara sauce (divided). Using a good-quality marinara saves time without sacrificing taste.
• Cheese Filling: One large egg, eight ounces (about one cup) of ricotta cheese, one tablespoon each of chopped fresh basil and oregano, and two ounces (about one cup, divided) of finely grated Parmesan.
• Assembly: Six 7-inch flour tortillas, four ounces of shredded mozzarella, and cooking spray.
• Seasoning: Kosher salt to taste throughout cooking.

Critical Ingredient Note: Always use fresh herbs like basil and oregano when possible for the brightest flavor in the cheese mixture. For a lighter version, you can use ground turkey and part-skim ricotta, though cooking times may vary slightly.

How to Make Lasagnchiladas: Step-by-Step Instructions

Step 1: Prep and Cook the Meat Sauce

Arrange a rack in the center of your oven and preheat it to 375°F (190°C). In a large skillet over medium heat, heat one tablespoon of olive oil. Add the chopped onion and carrot, season with about 1/2 teaspoon of kosher salt, and cook, stirring occasionally, until the vegetables are softened (about 7 minutes).

Add the minced garlic and cook for another minute until fragrant. Add the ground beef and crumbled sausage to the skillet. Cook, breaking the meat into small pieces with a wooden spoon, until no pink remains (about 7 minutes). Drain any excess fat if necessary.

Step 2: Simmer and Season the Sauce

To the cooked meat, add the taco seasoning and tomato paste. Cook, stirring, for about 2 minutes until the paste darkens slightly. Pour in the beef broth and two cups of the marinara sauce. Bring the mixture to a simmer, then reduce the heat to maintain it. Cook, stirring occasionally, for 10 to 12 minutes until the sauce has thickened nicely. Taste and season with additional salt if needed. Remove from heat.

Step 3: Prepare the Cheese Filling

While the sauce simmers, prepare the creamy filling. In a small bowl, combine one large egg, the ricotta cheese, chopped basil, chopped oregano, and 3/4 cup of the grated Parmesan. Mix until well blended and smooth. Set aside.

Step 4: Assemble the Lasagnchiladas

Spread the remaining 1/2 cup of marinara sauce evenly over the bottom of a 13-inch x 9-inch baking dish. Set up your workstation with the bowl of meat sauce, the bowl of cheese mixture, the tortillas, and the baking dish. Place a tortilla on a clean surface. Spoon about 1/2 cup of the meat sauce down the center of the tortilla.

Top that with a scant 1/4 cup (about three tablespoons) of the cheese mixture. Carefully roll the tortilla around the filling to close it and place it seam-side down in the prepared baking dish. Repeat with the remaining five tortillas, arranging them snugly in the dish.

Step 5: Top and Bake

Pour the remaining meat sauce over the tops of the rolled tortillas. Sprinkle the shredded mozzarella and the remaining 1/4 cup of Parmesan cheese over everything. Tear off a sheet of aluminum foil large enough to cover the dish and spray one side lightly with cooking spray.

Cover the baking dish with the foil, sprayed side down (this prevents the cheese from sticking). Bake on the center rack for about 25 minutes, until the sauce is bubbling and the cheese is melted.

Step 6: Broil and Serve

Remove the baking dish from the oven. Uncover it and move an oven rack to the position closest to the broiler. Turn the broiler to high. Return the dish to the oven and broil for 2 to 3 minutes, watching very closely, until the cheese is bubbling and has developed golden-brown spots. Remove from the oven and let it cool for 5 minutes. Top with additional fresh basil before serving.

Serving Suggestions and Pairings

Lasagnchiladas are a complete meal on their own, but they pair wonderfully with simple sides. A crisp green salad with a light vinaigrette helps balance the richness. For a truly comforting feast, serve them alongside creamy potato dishes. Our recipe for Garlic Butter Potatoes Au Gratin would be a magnificent match.

If you love cheesy sides, you can’t go wrong with our Three Cheese Scalloped Potatoes or the ultimate Extra Creamy Scalloped Potatoes. These sides complement the Mexican twist and cheesy pasta elements beautifully, making for an unforgettable family meal.

Nutritional Information

Understanding the nutritional profile of this dish can help you fit it into your meal plan. Below is the approximate nutrition per serving. Please note that values may vary based on specific brands and ingredient quantities used.

Nutrient	Amount Per Serving
Calories	827 Calories
Total Fat	52 g
Carbohydrates	41 g
Protein	42 g
Dietary Fiber	5 g
Sugars	10 g
Sodium	1848 mg

Tips, Storage, and Reheating

Expert Tips for Perfect Lasagnchiladas

• Tortilla Choice: Using 7-inch flour tortillas is ideal. They are pliable and the perfect size for rolling. Corn tortillas can be used but may crack; warm them briefly first to make them more flexible.
• Make-Ahead Friendly: You can assemble the entire dish, cover it, and refrigerate it for up to 24 hours before baking. You may need to add 5-10 minutes to the baking time if cooking from cold.
• Broiler Watch: Always watch the dish closely under the broiler. It can go from perfectly browned to burnt in moments.

Storage and Reheating Instructions

Store leftover Lasagnchiladas in an airtight container in the refrigerator for up to 3 days. To reheat, place individual portions on a microwave-safe plate and microwave until hot throughout. For a crisper top, reheat in a 350°F (175°C) oven in a covered baking dish for 15-20 minutes. We do not recommend freezing the fully assembled and baked dish, as the tortillas can become mushy upon thawing and reheating.

Conclusion

Lasagnchiladas are the epitome of creative, comforting, and easy dinner solutions. They bring together the familiar, beloved flavors of two classic cuisines in a format that’s fun to make and even more fun to eat.

Whether you’re feeding your family on a busy weeknight or looking for a standout dish for a casual gathering, this recipe for cheesy pasta with a Mexican twist is guaranteed to satisfy.

With simple ingredients, straightforward steps, and incredible results, it’s a recipe you’ll return to again and again. Give it a try and enjoy the delicious fusion!

Recipe

Print