Enchilada Lasagna

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Loved the smell from the moment the sauce started simmering... I fried the tortillas, you have to when making enchiladas and in general when cooking Mexican food. Of course you could bake them as well if you are tryin to cook healthier, this will prevent the mushy factor. Back to this recipe: I've never made red enchiladas and this was almost as good as the green enchiladas suizas my grandma made. Accidentally ended up using sesame seeds instead because that's how good of a cook I am hahaha and also burned the cheese on the top. But fortunately my husband and I kind of prefer it that way.

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Very good. The only problem I had was when I dipped the tortillas in the sauce and then put them in the casserole dish, they fell apart. It looked like a mess, but tasted awesome! I cooked a whole chicken and then shredded the meat from it, and it was the perfect amount of chicken. I also added some black olives. Will definitely make again!

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Love the sauce on it, great recipe.

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Divine! I made this with my friend Linda while visiting her in Arizona. Since living in Santa Fe, I can't get enough of Mexican food. This was a huge hit, even with my decidely New England bred husband.
I'm making it again this weekend as the perfect dish for NCAA viewing.Don't change a thing, this is fabulous exactly as written. THe sauce is mucho authentico.
zgirl

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I used canned enchilada sauce, easier. added black olives. Great dinner

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LOVE LOVE LOVE this stuff..... very good and the enchilada sauce is much better than the store bought stuff.... GOOD job Alton only thing I will add more chicken next time I make it.

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Great idea. We added extra cheese and served with extra hot sause and sour cream. So good.

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Also found it difficult to dip the tortillas in the sauce! Agree would have been easier to lay them down and puour sauce over them. For this large casserole I think 2-lbs of chicken would have given it more substance ALONG with perhaps adding black beans and black olives. The flavor was excellent, however- if you prefer a little more spice, some crushed red pepper flakes would zing it up!

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So good, especially the sauce. My kids love cheese so I almost doubled it, and used a mix of MJ and Mexican blend. Next time, might add a little mor chix and shred it...also, dollop of sour cream.

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The flavor of the sauce was good but the texture was mush. My husband flavored and marinated the chicken before we cooked it. This seasoning made the chicken delicious and the best part of the recipe. He used equal parts salt, cumin, and chili powder. I would not use this recipe again as the corn tortillas cooked up to a grainy mush with the only texture in the dish coming from the chicken. I could not dip the tortillas in the sauce as they disintegrated once they got wet. I ended up holding the tortillas one at a time over the pot of sauce and basting them on both sides before layering them in the dish. After eating the final product, I realized this was an unnecessary step as I could have just laid the tortillas down in the dish and just spooned some sauce over them with the same end result. Again, the flavor of the dish was good but the texture was off-putting.