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Enchilada Lasagna Recipe

Enchilada Lasagna

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Average Rating:

Total Reviews: 207

Showing 121-130 of 207

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  • on August 30, 2009

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    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.

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  • on August 18, 2009

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    It's a great recipe but next time I'm going to use Monterey Jack Cheese instead of queso fresco. It just needed to be more cheesey.

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  • on August 15, 2009

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    I love this recipe! I make this recipe at least twice a month. I just made one change to the recipe. I added a can of diced tomatoes, usually ones that have chiles added. It turns out amazing every time!

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  • on August 12, 2009

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    Like some of the other posters, I also used canned chipotles in adobo sauce. I also substituted 1 can of tomato paste for 3/4 cup of the tomato sauce. And yes, use at least 2 lbs. of chicken. The only othe change I made was the inclusion of 2 extra tortillas per layer (18 total for the dish. This gave it a little extra stability as well as some more of that great corn taste (DO NOT use flour tortillas for this recipe. I didn't fry the tortillas as one poster suggested, but I did give them a little bit of singe on the open flame of the stove top before I assembled the dish. After baking as directed and letting it set for 15 minutes, it was not in the least bit soupy. Definitely a keeper!

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  • on July 23, 2009

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    I didn't use the peppers because I'm not a spicy eater, but the sauce was still wonderful. Great combination of flavors.

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  • on July 22, 2009

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    I've made this meal 3 times now. Going to make it at work next. I added jalapenos with the onions and added corn with the chicken.

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  • on July 20, 2009

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    Made this the other night for dinner. Please make the sauce, it makes this dish so good and it's really easy. I used 2 chipoltes in adobo sauce but I washed the sauce off. It was a little spicy for my sister who does not like spicy food but we all agreed it was delicious. Thanks Alton for a great recipe.

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  • on July 10, 2009

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    We've made this three times in the last three weeks. The first time I made I followed the directions exactly except I didn't have the chipotle peppers. The flavor was wonderful and we really enojyed it.

    The next time I made a few changes. The biggest change was doubling the filling, for me what it called for was not nearly enough. I also added diced red bell pepper along with the onion. Still didn't have dried chipotles but added a couple canned in adobo sauce. What a fantastic difference and I definately won't skip that part again.

    Also, I just skipped putting the tortillas in the sauce. Instead I put them in the baking dish and just added sauce over the top of each one. It was much easier to just flip them over and spoon on a little more.

    We served it with optional toppers of shredded lettuce, cilantro, sour cream, black olives, and green onions.

    My fiance loves the spaghetti I make and my goal for the last two years has been to make something he likes better. Finally got it with this one. Thanks Alton!!

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  • on July 09, 2009

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    He did leave out a crucial step. You have to fry the tortillas in a little butter and vegetable oil for a couple of minutes on each side to keep them from falling apart. Always fry your corn tortillas! Otherwise, you could really do a lot with this recipe as far as customization. Use thighs for a better flavor. Breasts are pretty much tasteless.

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  • on July 08, 2009

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    This is a great recipe. Only my stupid husband had me make it with ground beef which I didn't care for. Readers who say that it is flexible are right. You could put any filler into this. The sauce is very good... just spicy enough. Used canned peppers as I couldn't find the dried but will do this again.... maybe with black beans and corn.... you could really use anything.

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