What’s a man to do who lives in an area with great Italian influences but misses the southwestern cuisine of his youth? Fusion!
This was a great riff on traditional lasagna.
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.
Making the sauce.
The chicken and onions.
Making the layers. Sauce first.
Then tortillas.
Chicken.
and Cheese. I add a little red sauce too. Repeat the layers.
Out of the oven.
YUM!!!
Enchilada Lasagna
Cook Time: 1 hr 0 min | Makes: 6 to 8 servings | Difficulty: Easy
Ingredients:
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
Directions:
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.
Rantings of an Amateur Chef 
That looks great!
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Definitely going to try this out! My two favourite meals rolled into one!
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oh wow! what a brilliant idea!
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Love this recipe!
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This looks good!
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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!
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This is THE ONLY WAY I make enchiladas at home. The rolling is too much work. Great post! 🙂
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I agree with chefterridien. It’s also the only way to go. Black olives and green chillies are really good in the dish too.
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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.
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Looks good!
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Sounds really delicious!
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Love this type of enchiladas! I used to eat this when I was kid in the school cafeteria. Gotta try this!
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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!
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will be trying this… two of my families favorites combine in one… think they will love it…
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