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Enchilada Lasagna Recipe

Enchilada Lasagna

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (207)

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Average Rating:

Total Reviews: 207

Showing 111-120 of 207

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  • on December 12, 2009

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    This was UN...FREAKING...BELIEVABLE!! i must admit i added some goat cheese extra that may have put it over the top delicious. There's no doubt the base recipe will definitely get you where you want to go and whatever you want when you get there.

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  • on December 12, 2009

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    A little much for me (I have sensitive taste buds, but my roommate ate the entire thing in like 3 days. He loved it! I added more cheese than called for. Next I'll add more chicken.

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  • on November 23, 2009

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    This is one of those recipes that reminds me of food from good, authentic Mexican restaurants. I think almost anyone would like this if you had to feed dinner guests or your own family. I am not a big fan of spicy food, though--and only used one El Guapo-brand dried chipotle chile, minced...and thought it was just spicy enough to still be good. I also added a small can of diced green chiles and used 2 cups of shredded reduced-fat Jack and 1.5 cups of regular Jack...so far, my fiance raves about this dish and doesn't even know it's partly reduced-fat cheese!!! He he...I also used one big rotissere chicken from Whole Foods and shredded the breast meat--next time I'll use more chicken, though, I bought WFM corn tortillas which are hardier than regular store-bought tortillas, but they still turned to mush. Next time I'll crisp them. Love your recipes, Alton!

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  • on November 20, 2009

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    I took the advice of others and added double the amount of cheese. (3 cups jack and 3 cups queso as well as grilled the tortillas before dipping. This kept them from getting too soggy and was a great idea! I omitted the oregano because i didnt have any. Also aded a small can of roasted green chiles as well as canned chipotle peppers. The result was amazing, and so good i ate the left overs for three days!

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  • on November 18, 2009

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    Tecipe came out great, a little advice,- use extra cheese and chicken. Crisp the tortillas before you dip them. use all the sauce. don't de-seed the peppers, youll want the spice.

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  • on October 25, 2009

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    EXCELLENT! Used Queso Fresco

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  • on October 11, 2009

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    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!

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  • on October 11, 2009

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    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.

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  • on October 05, 2009

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    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.

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  • on September 09, 2009

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    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.

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