Photo: Enchilada Lasagna Recipe
Ingredients
For sauce:
- 2 dried chipotle chiles, stems and seeds removed, diced
- 3 large garlic cloves, minced
- 2 1/2 teaspoons chili powder
- 1 1/2 teaspoons toasted cumin seeds, freshly ground
- 2 cups chicken broth
- 3 cups tomato sauce
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
For filling:
- 1 tablespoon vegetable oil
- 1 pound boneless, skinless chicken breasts or thighs, cubed
- 1 1/2 cups diced onion
- Pinch kosher salt
- 1 large clove garlic, minced
- 1 teaspoon dried oregano
- 12 (6-inch) corn tortillas
- 3 cups shredded queso fresco or Monterey Jack
- Nonstick cooking spray
Directions
Combine the chiles, garlic, chili powder, cumin, chicken broth, tomato sauce, salt and pepper in a medium saucepan over high heat. Bring to a boil. Reduce the heat to low and simmer for 15 minutes or until the chiles are soft. Set aside until ready to use.
Preheat the oven to 350 degrees F.
Heat the vegetable oil in a medium skillet over medium-high heat. Saute the chicken until cooked through, approximately 7 to 9 minutes. Remove the chicken from the pan and place in a medium bowl. Add the onions to the same pan along with a generous pinch of salt, decrease the heat to medium-low and sweat for 4 to 6 minutes. Add the garlic and oregano and cook until the onions are tender, 2 to 3 minutes more. Add the chicken back to the pan and remove from the heat.
Spray a 13 by 9-inch glass baking dish with non-stick spray. Place 1/2 cup of the sauce into the bottom of the dish. Dip 4 tortillas into the remaining sauce and lay them into the bottom of the dish. Cut 1 of the tortillas in half to evenly cover the bottom of the dish. Top this with half of the chicken mixture and 1 cup of the cheese. Starting with 4 more tortillas, repeat the layers, ending with the last 4 tortillas on top. Pour remaining sauce over the dish and top with remaining 1 cup of cheese.
Cover with aluminum foil and bake in the oven on the middle rack for 30 minutes. Remove the foil and bake an additional 10 minutes, or until cheese on top is bubbly.
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By Frank&Jackie
Tucson
on February 02, 2012
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This was great. The family loved it. I used canned chipotles instead of the dried peppers. We also added chiles that we got from the Hatch Festive. Then added black olives because my kids love them. We will be making them again soon.
By eckbergc
Raleigh, NC
on January 15, 2012
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Yummy recipe Alton! I used chipotle in adobo instead of dried and ground beef instead of chicken - turned out fantastic!
By verobox83
Cutler Bay, FL
on December 22, 2011
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This is going to be my go to Enchilada recipe. The sauce is the best I have come across. I used a Rotisserie chicken from BJ's and shredded the meat instead of cubing it. I sauteed the onion, garlic, and oregano mixture in the oil and then added the chicken and some black beans for additional flavor. I also used a cheese mixture of monterey jack and cheddar cheese. I fried my tortillas before dipping them in the sauce to prevent the sogginess some complained about. Delicious!
Read all 179 reviews