Mexican Lasagna "Enchilada"

Votes: 3

Time: 1 hour 30 min.
Complexity: easily
Servings: 6 - 8

When Alton Brown makes this lasagna with Mexican For a flavorful meal, he relies on homemade enchilada sauce, which features chipotle chili peppers, fresh garlic, cumin, and tomato sauce. This dish features tender chicken breast and queso fresco cheese, baked until tender and a thick sauce forms.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

For Mexican tortilla lasagna:

450 g of diced boneless, skinless chicken breasts or thighs
12 (15cm diameter) corn flour tortillas, recipe corn tortillas
3 cups coarsely grated queso fresco or Monterey Jack cheese
1 tbsp. vegetable oil
1.5 cups diced onion
1 large clove of garlic, minced
A pinch of coarse salt
1 teaspoon dried oregano
Cooking spray

For the sauce:

2 dried chipotle chili peppers (stems and seeds removed, and diced)
3 large cloves of garlic, minced
2.5 tsp chili powder
1.5 tsp freshly ground toasted cumin seeds
2 cups chicken broth
3 cups tomato sauce
1/2 tsp coarse salt
1/4 teaspoon freshly ground black pepper

Ingredient Substitution Suggestions

We recommend

Cooking the dish according to the recipe:

In a medium saucepan, combine the chipotle chili, garlic, chili powder, cumin, chicken broth, salt, and pepper over high heat. Bring to a boil. Reduce heat to low and simmer for 15 minutes, or until the chili is tender. Set aside; you'll need the sauce later.
Heat vegetable oil in a medium skillet over medium-high heat. Cook the chicken until cooked through, about 7-9 minutes. Remove the chicken from the skillet and place it in a medium bowl.

Add the onion to the same pan with a large pinch of salt, reduce the heat to medium-low, and sauté for 4-6 minutes. Add the garlic and oregano and cook until the onion is soft, another 2-3 minutes. Return the chicken to the pan and remove from the heat.

Preheat oven to 350°F (180°C). Spray a 13x9-inch glass baking dish with cooking spray. Spoon 1/2 cup of the sauce into the bottom of the dish. Dip 4 tortillas in the remaining sauce and line the bottom of the dish.

Cut one tortilla in half to completely cover the bottom. Top with half the chicken mixture and 1 cup of cheese. Use 4 more tortillas and repeat the layers. Finish with the remaining 4 tortillas. Pour the remaining sauce over the top and sprinkle with the remaining 1 cup of cheese.
Cover the dish with aluminum foil and bake in the oven for 30 minutes, with the rack in the center. Remove the foil and bake for another 10 minutes, until the cheese begins to bubble on the surface.

Categories:

recipe / Main courses / Casseroles / Bird / / / Mexican cuisine / Alton Brown

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