Enchilada Lasagna

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I have a couple of other traditional enchilada recipes that are in my regular rotation. After a couple of bites of this, my husband told me to throw the other recipes away!! I didn't even bother to look for the dried chipotles, I had some leftover canned chipoltes in adobo in the freezer, and just cut off a piece and finely chopped them and used in place of the dried. I also used flour tortillas instead of corn, just a personal preference. Try this recipe, you won't be disappointed! And the leftovers are fantastic.

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Upon first reading the recipe, I thought it would be a pain, but after the sauce was made (it can be made ahead of time, it went together quickly. This was great and would be good to bring to a pot luck.

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This recipe has become one of my very favorites. After dinner, I put the leftovers in the fridge, and eat it for lunch for as long as it lasts. It reheats in the microwave very well. I never get sick of eating it.

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The flavor is right in the mainstreem groove for Mex/Am foods. Other users are correct about 1lb of chicken not being enough, 2lbs is much better. I used 9 tortillas instead of 12 and cups of grated cheese is almost always ambigous, I used 24oz and that was on target. Next time I would use a little less than that "generous pinch" of salt. This would also be great replacing chicken with a precooked zuchini/mushroom mix or with shredded pork in place of the chicken.

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I thought they were a little "thin", and could use a third layer to give it a little more oomph. But everyone (including the very picky 5 year old loved them.

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This recipe was good. I used 3 rotisserie chickens shredded up the meat and used half the sauce and served it on the side. It held up nicely it didnt fall apart. I thought it could use a little more heat.

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Made this dish for the first time last night and it is exxxcellent. I did however make a few modifications to the recipe: I used 2lbs ground sirloin instead of chicken, however I left the meat seasoning quantities (onion and oregano as they were (as many others noted below, I doubt seriously that 1 lb of any meat would be enough for this dish. I also was unable to find dried chipotles so I instead used dried ancho peppers. The flavor of the dish is outstanding and the leftovers are even better. I do recommend putting it under the broiler to get the top layer a crisp and GBD.

Highly recommended. As usual AB doesn't let me down!

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The Lasagna is very delicious. But I came up with my own version years ago. Its very similar, except with the layering, I add a can of mexican diced tomatoes, and a can of green chilis. I cheated and just used 2 cans of canned enchilada sauce. Next time I'll try this sauce.

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My entired family liked this recipe. We used flour tortillas. I might try corn tortillas next time like Alton prefers.

The sauce was very good. I would like it a tad more spicey but that's just personal preference. You could definitely use more meat if you like. We will also try this recipe using ground beef.

We will definitely make this again and again.

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I, too, had noluck finding the peppers, so used Chipolte in Adobo which I wouldn'y do without now. I also added some Chpolte Powder with the chie powder. My whole family loves this! That is an accomplishment! Thi stravels well, re-heats to accomodate everyone's schedule and is no rouble putting together, Thanks, Alton!