Enchilada Lasagna

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I made this dish tonight and it came out very well indeed. Next time I think I'll try adding some cilantro and lime juice, and maybe a bit more heat as well -- not that the recipe isn't plenty flavorful already, but I can tell it will lend itself well to customization. One point to watch out for, though: with the store-bought tortillas I used at least, they had a tendency to disintegrate if left in the sauce for too long.

I definitely think using thigh meat gives a better flavor than white, but cutting up the thighs raw can be a hassle because of all their connective tissue. For next time, I'm thinking of simmering them in the sauce for an hour or two and then shredding the meat. That might make the sauce a bit richer too with the addition of gelatin.

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I loved this recipe. I'm not going to stop making traditional enchiladas but this is a nice change of pace. I was worried it was too soft but a 5 minute rest firmed it enough to slice. I'll probably add a few more tortillas next time or switch to a supermarket variety which are much firmer than the locally made one. I garnished with avocado and cilantro ,which added just the right cooling touch. Thanks Alton!

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Replace the chicken with 1 lb of chorizo sausage. You need to remove the skin and brown it with the onions. I left off the garlic in this part, since the sausage already has a lot in it. Didn't add any more oil, since the sausage made it's own as it cooked.

There was a lot of liquid in the final dish. Not sure where it came from. We used fresh tortillas and a lot of cheese (probably more than the recipe called for.

This one is a keeper!

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Very good recipe. The only thing I did different was use 2 lbs of chicken breast and cooked it in broth until tender, then shred. Next time I will use about 6 more tortillas to add to that corn flavor. Definitely a keeper. Thanks Alton! We love you!!!!!!!!!!!!!!!

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This is a great one. I do have some changes. First I added one more cup of cheese on the top. After the 10 minutes uncovered I broiled the cheese for 2 minutes. Second I used 2.5 pounds of boneless chicken breast not 1. The difference is I seared and cover them in chicken broth (I used good eats broth but store bought will do and simmer them for 120 minutes. Then I shredded the chicken, it gives it more of an enchilada taste and feel.

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This recipe is absolutely the best. We love enchiladas, especially cheese and onion and chicken and I have always used canned sauce before like my folks did when I was a kid, but since finding this recipe, I don't buy canned sauce. We luckily have a large Hispanic community in our city and one of the nearby mega marts has everything I could ever want to make mexican food when I have the craving for the good stuff. Thanks Alton, I can always trust you to hit it out of the ballpark each time.

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My family loves mexican food and this recipe has become our new favorite. My hubby makes this with picante instead of the tomato sauce and peppers. He also uses southwestern spices on the chicken when he cooks it. And just to totally go overboard he uses sliced pepperjack cheese in the layers. Now he can just sit back and watch us fight for the leftovers. Thanks Alton, and thank you hubby for being such a great cook!

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I made this recipe exactly as written, including the queso fresco and the dried chipotle peppers. When I make this again, I will double the amount of corn tortillas. Don't use flour tortillas. Enchiladas and tamales have that distinctive masa harina (corn flour flavor that is impossible to duplicate using flour tortillas. Yes, the casserole is sloppy/soupy but I think by doubling the tortillas this will be alleviated, in addition to letting it sit for a bit before serving. Do not skimp by using canned enchilada sauce. Make the sauce as directed, but let it simmer longer to reduce and to enhance the sauce flavors. The flavor is quite mild, like enchiladas are. Even picky eaters will not object to the very mild 'heat'. Add more chicken if you wish or experiment with beef, that doesn't matter as much as making sure you don't use canned enchilada sauce. When you do find dried chipotles, buy a couple of bags to keep on hand. I had to go to two different stores, but I did find them in the produce section in an end cap aisle, hidden away. I had to really hunt in the store for them. I don't think I'd use canned chipotles in adobo sauce, but you might. Canned chipotles are more expensive than the dried ones anyway.

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I absolutely loved this recipe. It is one that has become a fast favorite. Not only is it easy, it is very flavorful. My husband loves mexican food so this one is a keeper as far as he is concerned. Thanks Alton, another winner! It tastes real good the next day too.

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My fiance and I made this recipe and thought was easy to follow and easy to make but that it did take a good bit of time to chop all the ingredients and build the lasagna. It was a wonderful combination of aromas with the toasted seeds and the dried peppers. To anyone using the dried peppers I would recommend mincing them a good bit, though they are softer after being cooked I found them chewy and hard to eat if chopped to big. I think next time we will use some fresh green chilies and maybe a can of corn to give it some more spice and texture.
Thanks again Alton!