Nice with a jicama salad.

Still searching for what to cook ?

Name: Enchilada Lasagna
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 8
Cuisine: Mexican
Ingredients: For sauce:; 2 dried chipotle chiles stems and seeds removed, diced; 3 large cloves garlic 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 Black Pepper freshly ground; For filling:; 1 tablespoon Vegetable oil; 1 pound boneless skinless chicken breasts or thighs cubed; 1 1/2 cups onion diced; 1 pinch kosher salt; 1 large clove garlic minced; 1 teaspoon Dried Oregano; 12 6" corn tortillas; 3 cups queso fresco or Monterey Jack shredded; Nonstick cooking spray

Find the most delicious recipes here

INGREDIENTS

For sauce:
2 dried chipotle chiles ; stems and seeds removed, diced
3 large cloves garlic ; 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 Black Pepper ; freshly ground
For filling:
1 tablespoon Vegetable oil
1 pound boneless skinless chicken breasts or thighs ; cubed
1 1/2 cups onion ; diced
1 pinch kosher salt
1 large clove garlic ; minced
1 teaspoon Dried Oregano
12 6" corn tortillas
3 cups queso fresco or Monterey Jack ; shredded
Nonstick cooking spray

Servings

INSTRUCTIONS

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.

NOTES

Prep Time:
30 min
Inactive Prep Time:
hr min
Cook Time:
1 hr 0 min

Alert editor

Enchilada Lasagna

For sauce:
2 dried chipotle chiles stems and seeds removed, diced
3 large cloves garlic 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 Black Pepper freshly ground
 For filling:
1 tablespoon Vegetable oil
1 pound boneless skinless chicken breasts or thighs cubed
1 1/2 cups onion diced
1 pinch kosher salt
1 large clove garlic minced
1 teaspoon Dried Oregano
12 6" corn tortillas
3 cups queso fresco or Monterey Jack shredded
 Nonstick cooking spray

Preheat the oven to 350 degrees F.

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.

Add Photo

Nutrition

View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.


Serving Size: 1 Serving (739g)
Recipe Makes: 8

Calories: 195
Calories from Fat: 26 (13%)

Amt Per Serving		% DV

	Total Fat 2.9g	4 %
	Saturated Fat 0.3g	2 %
	Monounsaturated Fat 1.1g
	Polyunsanturated Fat 0.9g
Cholesterol 5.1mg		2 %
Sodium 3710.8mg		128 %
Potassium 2258.1mg		59 %
Total Carbohydrate 38.3g		11 %
	Dietary Fiber 10.5g	42 %
	Sugars, other 27.8g
Protein 11.5g		16 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 195

Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.

Get Detailed Nutrition Facts on Any Recipe