I love Rachael Ray’s 30-minute meals and I love Tex-Mex, combine the two and you have one happy Texan. When I came across this Enchiladas Suiza Mexican Lasagna recipe inside the 30 minute meals section of the new Everyday with Rachael Ray, I had to try it.

My first thought was it looked like a lot of prep for the 30 minute meal time frame, with lots of vegetable chopping plus food processing the tomatillo salsa and avocados and limes separately. And there was ground turkey to cook and an onion mixture to saute. I charred the tortillas in my Lodge Logic  cast-iron skillet which was simple enough but a little more time consuming than originally thought. One thing that I did not follow – gasp – was I used corn tortillas instead of flour since that’s what I had in the casa.

Overall this came together quickly and beautifully – my picture looked almost like the one in the magazine. I served this with a simple black bean and corn salad on the side. My favorite part of this was the leftover factor. The next day I threw the leftover lasagna, black bean and corn salad and some pickled jalapenos in a bowl and reheated – it was even better the second day. Maybe it’s like a soup were the flavors get better over time? Regardless this is a fun play on Enchiladas Suiza and I really liked the idea of lesser-hassle way to enjoy its flavors.

I would say…7 out of 10 for this recipe.