The Ultimate 4 Layer Mexican Lasagna Recipe

[@whagan0546]

Okay, you've convinced me to make this for dinner tomorrow. Thanks for the idea.

[@howtocooke]

You are going to love it. Just try to get more tortilla coverage in the corners... that should help prevent the squishy piece like I got...

[@whagan0546]

@@howtocooke Will do, thanks for the tip..

[@NWGR]

That looks great Bill, thanks for sharing! I'm already subbed to your other channel too, I'm gonna try to make that taco beef soon.

[@youdandee1]

I gotta try this .thank you for making this

[@KevinRCarr]

Oh, that looks really good. Wife is making Italian lasagna for the weekend, I think I'll give this a shot for the next weekend. Question; did the tortillas retain any of their crunch, under that sauce?

[@howtocooke]

They don't hold the crunch but they don't get mushy like they would if you didn't fry them.

[@madmacmacmad]

Love the idea and will be making this as I love Mexican. Only cricism is around mild cheddar - mild chedder is for cheese on toast for those with no sense of flavour. I get dismissing mature cheddar as its bold and would overpower the other flavours you put it, but even something like Red Leciester gives colour and good, but not over powering flavour (or Double Glouceseter which gives the same colour but with a creamier flavour, but mild) - mild cheddar though is like unsalted crisps/chips - a cheese as pointless, you will never find.

[@howtocooke]

That being said, and I fully agree, it is the cheese of record for enchiladas. In the past 5 years on youtube I have learned not to stray too far from the classics... The masses do not reward change, sadly.

[@greenbroccolistudios1275]

Mmmmmmm :)