Enchilada Lasagna

What’s a man to do who lives in an area with great Italian influences but misses the southwestern cuisine of his youth? Fusion!

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This was a great riff on traditional lasagna.

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There is quite a bit here and it takes some time to prepare. I didn’t have any dried chipotle, so I used some dried arbol chilies I had.

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Making the sauce.

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The chicken and onions.

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Making the layers. Sauce first.

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Then tortillas.

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and Cheese. I add a little red sauce too. Repeat the layers.

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Out of the oven.

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Enchilada Lasagna

Cook Time: 1 hr 0 min | Makes: 6 to 8 servings | Difficulty: Easy


For sauce:

  • 2 dried chipotle chiles, stems and seeds removed, diced
  • 3 large garlic cloves, minced
  • 2 1/2 teaspoons chili powder
  • 1 1/2 teaspoons toasted cumin seeds, freshly ground
  • 2 cups chicken broth
  • 3 cups tomato sauce
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper

For filling:

  • 1 tablespoon vegetable oil
  • 1 pound boneless, skinless chicken breasts or thighs, cubed
  • 1 1/2 cups diced onion
  • Pinch kosher salt
  • 1 large clove garlic, minced
  • 1 teaspoon dried oregano
  • 12 (6-inch) corn tortillas
  • 3 cups shredded queso fresco or Monterey Jack
  • Nonstick cooking spray


Combine the chiles, garlic, chili powder, cumin, chicken broth, tomato sauce, salt and pepper in a medium saucepan over high heat. Bring to a boil. Reduce the heat to low and simmer for 15 minutes or until the chiles are soft. Set aside until ready to use.

Preheat the oven to 350 degrees F.

Heat the vegetable oil in a medium skillet over medium-high heat. Saute the chicken until cooked through, approximately 7 to 9 minutes. Remove the chicken from the pan and place in a medium bowl. Add the onions to the same pan along with a generous pinch of salt, decrease the heat to medium-low and sweat for 4 to 6 minutes. Add the garlic and oregano and cook until the onions are tender, 2 to 3 minutes more. Add the chicken back to the pan and remove from the heat.

Spray a 13 by 9-inch glass baking dish with non-stick spray. Place 1/2 cup of the sauce into the bottom of the dish. Dip 4 tortillas into the remaining sauce and lay them into the bottom of the dish. Cut 1 of the tortillas in half to evenly cover the bottom of the dish. Top this with half of the chicken mixture and 1 cup of the cheese. Starting with 4 more tortillas, repeat the layers, ending with the last 4 tortillas on top. Pour remaining sauce over the dish and top with remaining 1 cup of cheese.

Cover with aluminum foil and bake in the oven on the middle rack for 30 minutes. Remove the foil and bake an additional 10 minutes, or until cheese on top is bubbly.

Source: http://www.foodnetwork.com/recipes/alton-brown/enchilada-lasagna-recipe/index.html

Tags: , , , , , , , , , , , , , , , , , , , , ,

Categories: Baking 2, Cheese2, Chicken, Mexican, Recipes

Author:The Ranting Chef

Check out the best recipes at rantingchef.com

14 Comments on “Enchilada Lasagna”

  1. February 9, 2013 at 11:06 am #

    That looks great!


  2. kirstylskilton
    February 9, 2013 at 12:01 pm #

    Definitely going to try this out! My two favourite meals rolled into one!


  3. February 9, 2013 at 12:12 pm #

    oh wow! what a brilliant idea!


  4. February 9, 2013 at 2:20 pm #

    Love this recipe!


  5. February 9, 2013 at 3:42 pm #

    This looks good!


  6. February 9, 2013 at 6:40 pm #

    Hey! Back from Mexico and back to blogging! This was such a great recipe to come back from Mexico to try as I have been considering experimenting with fushion food! Will let you know how I will love every tasty bite!


  7. February 9, 2013 at 7:59 pm #

    This is THE ONLY WAY I make enchiladas at home. The rolling is too much work. Great post! 🙂


  8. February 10, 2013 at 1:22 am #

    I agree with chefterridien. It’s also the only way to go. Black olives and green chillies are really good in the dish too.


  9. February 10, 2013 at 2:50 am #

    Having company for dinner tonight and guess what they are getting for dinner…Thank you I am glad I could not sleep and at 2AM found inspiration on your page.


  10. February 10, 2013 at 10:37 am #

    Looks good!


  11. February 10, 2013 at 2:14 pm #

    Sounds really delicious!


  12. February 10, 2013 at 6:14 pm #

    Love this type of enchiladas! I used to eat this when I was kid in the school cafeteria. Gotta try this!


  13. February 11, 2013 at 7:31 am #

    WOWOWOWOWOW. It won’t be too hard to figure out how eggplant fits into this awesome recipe. It’s like the Fibonacci sequence of food!


  14. Misty's Creative Creations
    February 16, 2013 at 11:13 pm #

    will be trying this… two of my families favorites combine in one… think they will love it…


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