I just took this down to Emi's work and we sat in the office and ate this together. We both liked in a lot, and I don't think that I would make any changes to the ingredients themselves. It had a lot of flavor!!! Also, my husband eats a TON and he only had 2 square sections and ended up being very full. We have leftovers that we're actually planning on eating (We're not a leftover family, but we are trying to be for poorness sake...) The other good thing about this recipe for us is that we hardly ever eat Ground Beef and it was a good recipe that I will definitely use again. This was a very easy dish to make.
I did do a couple of things different from the original recipe.
- First off, I used Mild Green Chile Enchilada Sauce because I didn't know which kind I was supposed to use. I assume it was probably meant for "normal" red sauce. Mild, because Emi is a wuss. :-D Emi and I are fans of the Green Chile sauce and it was absolutely delish... so my recommendation goes with that.
- The second thing I did, and this didn't make a difference as far as taste goes (or maybe it did), but it soothed the laziness in me. I added the olives to the sauce instead of putting a layer of them as I went. I am not a fan of olives so I only got a small 2.25 oz can of sliced olives. I put about 3/4 of them in the sauce and then used the rest to decorate the top. I couldn't even taste the olives in the dish which gives it an extra point for me!
I will also be referring to this as Enchilada Lasagna from now on so that it will be easy for Emi to remember and differentiate. :-D