Enchil-lasagna from leftover Meatloaf

By LadyRev-2

This was part of a Rollover segment on Rachael Ray's road. She made meatloaf for two meals. First was the traditional meatloaf, mashed potatoes, veges. The second night was this Enchil-lasagna recipe

Ingredients

• 1 Turkey Stuffin’ Meatloaf, thinly sliced
• 2 cups reserved gravy, from the night before
• 1 jar mild green chili pepper salsa
• 8 whole wheat tortillas
• 1 box frozen corn (10 ounces), defrosted
• 1 can black beans (15 ounces), rinsed and drained
• 4-5 scallions, chopped
• 2 1/2 cups Monterey Jack or pepper Jack cheese

Preparation

Step 1

Pre-heat the oven to 400°F.

Aside: The gravy she made the first night was a butter/flour roué, then added chicken stock.


In a medium size bowl, mix the reserved gravy with the jar of green chili salsa. Spread a thin layer of gravy salsa mixture onto the bottom of a casserole dish.

Layer two tortillas, a third of the corn, a third of the black beans, a third of the scallions, a third of the sliced meatloaf, a quarter of the gravy salsa mixture and a quarter of the cheese. Repeat this process until all of the ingredients are used; the top layer will be the last of the tortillas, a little gravy and cheese. Place the enchil-lasagna in the oven until the cheese is bubbling and brown, about 15-20 minutes.