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Enchilada Lasagna Recipe

Enchilada Lasagna

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Average Rating:

Total Reviews: 207

Showing 201-207 of 207

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  • on February 16, 2007

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    This was a good recipe for what we call in the Southwest an "enchilada casserole". The word "lasagne" confuses this dish with something entirely different. Definitely try the recipe, but don't expect a lasagne dish.

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  • on February 13, 2007

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    I used ground round instead of chicken, canned chipoltes in adobo, and jack cheese, and it was SOOOOO good!! Alton, you rock.

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  • on February 05, 2007

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    I made this for the first time and it turned out great! I didn't use the homemade tortillas, but it was still delicious. I also substituted dried pasilla peppers instead of chipotle and it came out great (I also put in a few chopped up jalepenos - not dried - for added spiciness.

    Make this lasagna!
    You won't be disappointed.

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  • on February 04, 2007

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    We LOVED the authentic flavor of the enchilada sauce and the dried Mexican oregano flakes on the chicken bits. Next time I'll dice the chicken into smaller pieces so it can be spread more evenly throughout the dish.

    I was unable to find queso fresco so I used Monterey jack cheese. I was also unable to find dried chipotles so I used Embasa canned chipotles in adobo sauce instead and I squeezed out the extra sauce from the chipotles before dicing them.

    Pouring the remainder of the sauce over the lasagna seemed like it would be way too much sauce so I held back about a cup of the sauce.

    After removing the dish from the oven I recommend letting it stand 15-20 minutes to firm up a bit like a traditional lasagna; if you try to serve it sooner than that you'll be dishing up a soupy mess, just like traditional lasagna.

    I'll definitely be making this one again and again!!

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  • on February 03, 2007

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    I changed the recipe slightly, bu substituting sour cream for chicken and added some chedder cheese. I love enchiladas and this was a nice variation on the traditional preparation.

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  • on February 02, 2007

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    Good

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  • on February 02, 2007

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    We cooked this for dinner tonight. Both of my kids liked it, in fact they ate the whole thing other than a portion for my wife and I. I would recommend using twice the chicken and shredding it. 1 pound was not enough? many bites had no chicken. If I make it again I might bake the tortillas a bit too.

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