Enchilada Lasagna

Recipe courtesy Alton Brown, 2006

Show: Good EatsEpisode: Tortillas Again

Rated: 5 stars out of 5Rate itRead users' reviews (94)

RECIPE
COMMENTS & REVIEWS(94)

Cook Time:
1 hr 0 min
Level:
Easy
Yield:
6 to 8 servings

Times:

Prep: 30 min
Inactive Prep: --
Cook: 1 hr 0 min
Total:: 1 hr 30 min

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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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Comments & Reviews

recipe Enchilada Lasagna
Chetan Wauwatosa, WI 10-25-2009
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Very good
Rated: 5 stars out of 5

EXCELLENT! Used Queso Fresco
recipe Enchilada Lasagna
J L Grand Prairie, TX 10-11-2009
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Simply the best
Rated: 5 stars out of 5

This is a real keeper. I used the meat of 2 rotisserie chickens. Had to use 2 chilies in adobe sauce. Used the entire tomato... sauce, chicken stock. The flavor! Not at ALL too soupy. I let it sit about 15 minutes or so,just perfect. Alton, you are the greatest!Read more
recipe Enchilada Lasagna
chelsey longview, WA 10-11-2009
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I cannot eat an enchalada ever again!!!
Rated: 5 stars out of 5

My boyfriend and I made this recipe. We tend to love heat and therefore didn't deseed the chipoltles, but otherwise we... followed this recipe to the tee. I am now so full from eating the best meal in my entire life that I am nearlly, or actually :-) sick. I used to love many kinds and styles of enchaladas throuout my entire life. No other enchalada or lasagna can ever compare to what I experianced tonight. Thanks Mr. Brown. Read more
recipe Enchilada Lasagna
Linda El Cerrito, CA 10-05-2009
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pretty good
Rated: 3 stars out of 5

this dish was pretty flavorful and easy to make. the only thing was that the tortilla was very soggy at the end. i recommend... you fry them first and get them crispy before putting it in the oven.Read more
recipe Enchilada Lasagna
Isaac El Paso, TX 09-09-2009
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Yet another alteration
Rated: 5 stars out of 5

This dish was awsome. But like so many others I made some substitutions. I prepared it with a green chile sauce. Take... 2 (4oz.) cans of fire rosted green chiles--or freshly roasted if you have the time--into a blender. Add 2 (10oz) cans of Cream of Chicken Soup or Cream of Mushroom Soup--or 1 can of each. Add 1 garlic clove, 1/2 medium onion, and salt. Blend until well mixed.Read more
recipe Enchilada Lasagna
EVA LYNWOOD, CA 08-30-2009
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Diid not taste like enchiladas
Rated: 3 stars out of 5

Well i tried this recipe and i was real excited about it. But when i was done with the sauce it was real runny. It didn't... taste anything near enchilada sauce. It mostly tasted like chipotle peppers and chicken stock. All in all it tasted good .. but it definitely tasted no where near enchiladas. You can make it ... but i would classify it as a class of its own.Read more