Ingredients:
24 corn tortillas (small)
Two 8 oz. packages of shredded mexican cheese
32 oz. of green enchilada sauce
1/4 pint of heavy cream
1 tbsp. brown sugar
1 8 oz. can of black olives, diced
1 whole yellow onion, diced
1 package of fresh spinach
1whole avocado
Vegetable oil
Salt and pepper
In a large pan, add 3 tbsp of oil. We use a pan large enough to fry 4 tortillas at a time. Over medium heat, lightly fry tortillas on each side. We find it easiest to coat one side of each tortilla with a bit of oil, then flip immediately and let heat until the tortilla lightly bubbles. Flip, and fry the other side—each side should cook for about 30 seconds, or until you see the bubbles. Transfer each tortilla to a paper towel- covered plate. Repeat until each tortilla is fried.
In medium sauce pan, add enchilada sauce, brown sugar, and heavy cream. Salt and pepper to taste. Mix well, and then heat on medium until sauce starts to bubble. Remove from heat, and add just enough sauce to cover the bottom of a 9x13” lasagna pan. Add 8 tortillas to the bottom of the pan, spread apart to completely cover the bottom. Add a layer of cheese, onion, olive, and spinach. Add a few ladles of sauce to lightly coat the layers. Lightly dip each tortilla in the sauce, and add the next layer of 8 tortillas to the dish. Layer ingredients as before. Coat tortillas with sauce, and add the final layer of 8 tortillas. Pour the remaining sauce over lasagna. Sprinkle entire top of lasagna with cheese and onion. Add a layer of olive and avacado down the center for garnish.
Cover pan with foil, and bake at 350° for 30 minutes, the bake uncovered for an additional 15 minutes.
