Enchilada Lasagna
Enchiladas meet lasagna in a mouthwatering mashup of chicken, cheese, and corn tortillas. Layered in a spicy, smoky sauce, it's the ultimate Tex-Mex weeknight dinner. Brilliant? Maybe. Tasty? Definitely. This recipe first appeared in Season 10 of Good Eats. Photo by Lynne Calamia
- Time: 70 min
- Servings: 6
Source: Alton Brown
Ingredients
- dried chipotle chiles, stems and seeds removed, diced
- garlic, minced
- teaspoons chili powder
- teaspoons toasted cumin seeds, freshly ground
- chicken broth
- tomato sauce
- teaspoon kosher salt
- teaspoon freshly ground black pepper
- tablespoon vegetable oil
- pound boneless, skinless chicken breasts or thighs, cubed
- diced onion
- teaspoon dried oregano
- corn tortillas
- shredded queso fresco or Monterey jack cheese