Enchilada Lasagna

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This is such a delicious meal and talk about good the next day! We did not have the dried chipolte peppers so I just used chipotle in adobo sauce(That I freeze individually and keep in the freezer. I also have used ground turkey instead of the cubed chicken when I am in a bit of a hurry, but I never skip toasting the cumin. This is in our family's repertoire of week night meals and will remain there! YUM!

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Everyone loved it. Due to the reviews that i read, I used about 3 cups of shredded chicken that I made quickly before hand. I also used half of the chicken broth so the sause wasn't so runny. I used 3 canned chipotle peppers (and froze the rest for later,a couple tablespoons of the adobe sause, and added 3 jalaps for some heat. This dish was awsome!!

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This recipe is delicious. I made it first following the recipe as provided and my wife and I loved it!! The second time I made it I wanted a white sauce enchilada, so I substituted the tomato sauce with sour cream, then thickened it up a little with about 4 tablespoons of flour mixed with about 1/4 cup of water. The white suace enchilada was evry bit as delicious as the original recipe. If you wanted to make a green suace enchilada, just roast about 5 or 6 tomatillos and then run them through the blender and use the puree instead of the tomato suace. Great recipe AB!!!

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I made this last night and loved it! I had never made enchilada sauce before and was surprised at how easy it was and as usual so much better than the canned stuff. I used chipotle in adobo since I couldn't find dried chilies and it worked fine, just seeded them and chopped them fine. I also used enchilado cheese which was excellent with a little sharp cheddar on top and used 1-1/2 lbs. of chicken instead of just 1 lb. I think you need more than just the 1 pound. Since that other review person said it was soupy I kept out about 1/2 cup of the sauce but I think it would have been just fine with all the sauce, it wasn't soupy at all and that last portion wouldn't have made it soupy. This is a really great, easy recipe that I will continue to make and pass on to friends. Delicious and not greasy like restaurant enchiladas.

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I love this recipe but I do have some family members that don't like chicken. I substituted beef (cooked in a pressure cooker then shredded with a fork. It's fantastic with either chicken or beef!

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Great recipe with lots of authentic enchilada flavor.

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Just a little too soupy. Ok, a lot too soupy. Cut the liquid to about a third and it should turn out just fine. The enchilada sauce is going to make an excellent soup during the winter time.

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This recipe is easy and delicious. We did not have the chipolte peppers but did have some crushed chipolte we sprinkeled over the chicken. I rushed home from work the next day just to have some leftovers. This dish just melts in your mouth its sooooo good.

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I've only made this once, but I loved it!! It was soo good. I definitely plan to make it again. :-D

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This was extremely easy and delicious