Enchilada Lasagna

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Also found it difficult to dip the tortillas in the sauce! Agree would have been easier to lay them down and puour sauce over them. For this large casserole I think 2-lbs of chicken would have given it more substance ALONG with perhaps adding black beans and black olives. The flavor was excellent, however- if you prefer a little more spice, some crushed red pepper flakes would zing it up!

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So good, especially the sauce. My kids love cheese so I almost doubled it, and used a mix of MJ and Mexican blend. Next time, might add a little mor chix and shred it...also, dollop of sour cream.

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The flavor of the sauce was good but the texture was mush. My husband flavored and marinated the chicken before we cooked it. This seasoning made the chicken delicious and the best part of the recipe. He used equal parts salt, cumin, and chili powder. I would not use this recipe again as the corn tortillas cooked up to a grainy mush with the only texture in the dish coming from the chicken. I could not dip the tortillas in the sauce as they disintegrated once they got wet. I ended up holding the tortillas one at a time over the pot of sauce and basting them on both sides before layering them in the dish. After eating the final product, I realized this was an unnecessary step as I could have just laid the tortillas down in the dish and just spooned some sauce over them with the same end result. Again, the flavor of the dish was good but the texture was off-putting.

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This was delicious. I had to substitute fresh jalapeños for the chipotle peppers and 1 can of tomato paste for 1 cup of sauce but the flavor was outstanding, (I was using what I already had in the pantry. I think using the fresh ground cumin seeds is what puts the sauce flavor over the top. This will definitely be a family favorite and made over and over again.

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Delicious, the sauce is exceptional! Portions are very filling--lots of servings for your effort. Perfect for a potluck, party, or as a balanced casserole to give to a friend in need.

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Made this the other night, only I made green tomatillo enchilada sauce. My family loved it! It was so easy and made delicious leftovers.

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Made this last night and it's a keeper my husband was wishing it was tomorrow so he could have it for lunch

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I make most all my enchiladas like this. The only time I roll the tortillas around a filling is if I use flour tortillas. Instead of letting your leftover meats, chicken, fish, whatever go until you finally toss them, use this method to turn it into a whole new dish. We call them enswilladas because they're made from whatever swill is left over in the fridge. Sometimes I even use it for that last day of a batch of stew. I also like to add chopped/sliced olives and mushrooms, or corn sometimes. Shredded zucchini or yellow squash help if you like even more veggies. Never the exact same dish twice!

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This was great. The family loved it. I used canned chipotles instead of the dried peppers. We also added chiles that we got from the Hatch Festive. Then added black olives because my kids love them. We will be making them again soon.

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Yummy recipe Alton! I used chipotle in adobo instead of dried and ground beef instead of chicken - turned out fantastic!