The word comes from the Spanish term “enchilar” which means “to add chile”.įor the following recipe, I based it on the previous enchilada dishes I’ve had, which I now know are more the “Americanized” version. From the research I’ve done, it appears that traditional enchiladas are made by frying the tortilla and dipping it in the sauce and then filling with the stuffing, which is different than the method I’ve laid out below. If you are asking, “so what is the difference between a taco and an enchilada?”, the enchilada is baked with the tortilla and ingredients and it requires chilis or a chili sauce (enchilada sauce). This is important in the history of enchiladas because the corn tortilla is a staple in the authentic dish (of which I am not using in the following recipe). The history begins with the corn tortillas, of which stems from the use of corn as a food product dating to almost 9000 years ago in central Mexico. Prior to diving into this Americanized version of an enchilada recipe, I want to provide some history on the original and authentic dish. **After posting this recipe, I have come back to edit this introduction as my eyes were opened to the cultural appropriation that I had partaken in. To finish the layering, add a layer of the lasagna sheets, a layer of tomato sauce, and a layer of the cheese combination.Although I’ve never made enchiladas before, I was inspired to attempt this dish after receiving an enchilada sauce from a brand I love and a week of putting it on just about every food I consumed. Repeat this entire layering process again. Top the sheets with another layer of the tomato sauce, a layer of the ground beef / mushroom mixture, a layer of fresh spinach, and dollops of the cheese combination. Next, layer the lasagna sheets, uncooked, on top of the sauce. If you are using store bought, I recommend the following: Barilla Vero Gusto, Primal Kitchen, or Raos. In a rectangular baking dish, layer the base with a thin layer of the tomato sauce. In a bowl, combine the ricotta and cottage cheese and mix well this will be the cheese layering in the dish. Remove that skillet from the stovetop and set aside for layering. Add the chopped mushrooms onto the skillet with the beef and sautee for an additional five minutes, or until the mushrooms are soft. Using a wooden spoon, mix the ground beef on the skillet until it is almost fully cooked through. For the beef and mushroom filling, add the ground beef to a hot cast iron skillet with some ghee, salt, pepper, and red pepper flakes. To make, you begin with preparing your fillings. The baking dish is your oyster, layer away! This dish calls for only 3 layers, but don’t let that stop you. At all! Once you prep and set up your layers, it is basically an assembly line of layering and then allowing everything to cook and perfect in the oven. If the idea of making lasagna intimidates you like it once did me, you’re not alone! However, you are in for a surprise and a secret: it is not as hard as it seems. Because it is still unclear where it definitely originated from, the date is clearly unknown, but it is believed to have been invented, as this modern version that we know, sometime in the 15 or 1600s. There is conflicting information when it comes to the origin of lasagna, as some claim it is from ancient Greece (pre Roman occupation) and many believing it came from Italy (specifically, Naples). I first learned that the term lasagna with an “a” at the end refers to the individual pasta sheets, and that the actual dish should be referred to with the term lasagne ending with an “e”. **While we’re talking about a more classic lasagna, lets do a little history dive. (Nope, just me?) I hope I’m not alone in these emotions, because I want to provide you to give the people you love these same feelings by making this recipe. The work that goes into this dish and the taste of the final result is one that makes the recipient feel loved, cared for, and appreciated. The labor of love that is involved in making lasagna and its many layers shows through and shines with every single bite enjoyed. While I love lasagna dishes at most restaurants, I believe this is a dish that should be homemade.
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