Enchilada Lasagna

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This is going to be my go to Enchilada recipe. The sauce is the best I have come across. I used a Rotisserie chicken from BJ's and shredded the meat instead of cubing it. I sauteed the onion, garlic, and oregano mixture in the oil and then added the chicken and some black beans for additional flavor. I also used a cheese mixture of monterey jack and cheddar cheese. I fried my tortillas before dipping them in the sauce to prevent the sogginess some complained about. Delicious!

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This recipe was good (not great, but not bad either. I did really enjoy the sauce. It has wonderful flavor.
I increased the amount of chicken based on other reviews and I'm very glad I did as it was just the right amount. I used 3 breasts (totally in 1.8 lbs and poached them in chicken broth then shredded them. I prefer shredded chicken over cubed. I also found the oregano to be a bit overpowering with the chicken. It didn't really give me a "mexican" flavor. I would season the chicken a little differently next time. I also used more cheese but not by much.
I added sliced black olives to the top. Garnished the dish with cilantro and sour cream. Served with refried beans and Spanish rice (we like Near East Spanish Rice Pilaf Mix
Mine was not soupy like others claim, but the tortillas were mushy. However, I'm assuming that is the expected outcome.
Overall, not a bad dish.

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I loved this recipe. It was easy, inexpensive and it turned out wonderful. I did use 2# of chicken breast meat... It is important to let it set for at least 20 mins after taking out of oven. I managed to get two 8x8" pans out of my recipe. We ate one, froze the other for an easy evening. We all loved it and it's going in the (go to recipe box. Thank you Alton.

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I would change nothing and didn't. Even made the tortillas!

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Made this for a quick dinner party and everyone loved it, though we all agreed it could use double the amount of chicken.

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Sorry AB, I wasn't impressed. The sauce needs more in the way of spices and tastes a bit too tomato soupy to me. The corn tortillas just sort of turn to mush and the dish needs more to hold it together.

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This recipe rocks!! I thought there wasn't enough chicken when I began to assemble this but it was the perfect amount once layered. Alton does it again!!

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Great recipe, love the enchilada sauce! I like to bump up the cheese to 3 1/2 to 4 cups and use a mix of 60% queso fresco and 40% cotija cheeses. Also, like to add sliced black olives and roasted corn to each layer for a change of pace then top it with avocado sour cream and fresh cilantro when serving.

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So good & easy to pull together. The soupy comments from a few previous posters made me a little nervous but I didn't have that issue. Delicious sauce. I tweaked the recipe a bit starting with pulling the meat from a rotisserie chicken from the grocery...which looked like too little meat when assembling the lasagne but turned out to be a perfect amount. Also (1 I added 2-3 tablespoons of diced fresh cilantro and omitted the oregano because we love cilantro, (2 like other posters I used 2-chipotles from a can since my grocery store didn't have fresh,(3 partially to address the 'soupy' comments I used 18-corn tortillas--6 for each layer--rather than the 12 that the recipe called for and finally (4 I used 5-cups of cheese since that was a frequent comment in previous posts. Family loved it and so did I. I'll definitely make this recipe again. While I wouldn't serve it for a more formal gathering, I'd whip it together in a heartbeat for a casual meal or get together.

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Wow..was this an awesome recipe.
I think using corn tortillas and real mexican queso fresco made all the difference in the world. Due not not being able to find dried chillies I also used 2 chipotles in adobo sauce out of a can- and pretty much followed the recipe exactly from there. It was perfect, and not soupy at all when it came out- in part because the corn tortillas are so absorbent. I will try this again again with ground beef and pork also. The sauce was by far the best enchilada sauce i've ever tasted- even more so than at an authentic restaurant I dined at in Mexico. So happy i found this!!