Enchilada Lasagna

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I made a very very simple version of this using a slightly adapted Emeril enchilada sauce recipe (only used 1/8th of a cup of chili powder and omg!!!! Tis awesome!?! It's very filling! I can't wait to try with different meat, since I used hamburger with this.

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A hit with the family. Made this the other night. I followed some of the reveiwers comments regarding adding more chicken and use less of the sauce. I couldnt find dried chipotle chiles so I used 2 chipotes in adobe and seeded them too. I also couldnt find queso fresco so I used another mexican cheese. Will make this again. I fryed up the extra corn tortillas and used the remaining sauce as a dip! The sauce is amazing!

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yummmm

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This is one of the best enchilada recipes we have ever tried! Never used queso fresco before. It's actually good!

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Delicious, inexpensive and easy to make. I used regular ground cumin instead of the seeds, and probably a little more chicken than the recipe called for. I'd never cooked with queso fresco before... it tastes great!

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Yum! This is a great recipe. It is packed with flavor, and easier to put together than the usual rolled enchiladas. The sauce really is worth making yourself, as it is delicious, and a nice change from the plain enchilada sauces.

I had two substitutions when I made it. I could not locate the dried chipotle chiles, so I used Chipotle Peppers in Adobo from the can. I also did not have cumin seeds, so I just used 1 1/2 teaspoons ground cumin. Worked beautifully and the sauce was wonderful.

The only thing I think I will change next time I make this is the amount of chicken. I will probably kick it up to 1 1/2 - 1 3/4 pounds of chicken to make it a little meatier.

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I love this recipe even though I did make a few alterations. To make it significantly quicker I used a canned red enchilada sauce(I get most of the flavor from the seasoned meat (to make it even faster I use the packaged enchilada seasoning & just keep tasting until I have it the way I like it& the corn tortillas, I used ground beef instead of chicken & a mixture of shredded cheddar & monterey jack. I do agree that it does get moist but my family and I really like it & I'm actually making it for dinner tonight.

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This is a good dish. It gets soggy very easily, so I add a layer of tortilla rounds over each layer of tortillas. The chips won't be crunchy, but the texture will be more like a lasagna noodle and not just soggy. I also mix in some sour cream with the queso fresco to make the chicken/cheese layer hold together more and provide a cooling contrast for the spicy sauce.

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Alton, Alton,
To many ingredients to make the chili, the chili is a basic red ground chili with flour and water. you ruined a good Mexican dish with all that exrta stuff in your chili!!!

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My family did not like this dish at all. It also took a long time to prepare. I'll not prepare this dish again.