Enchilada Lasagna

Enchilada Lasagna

Enchilada. Lasagna. Enchilada … lasagna? Enchilada lasagna!

Enchilada Lasagna


  • 2 dried chipotle chiles (stems and seeds removed, diced (I use scissors for both.))
  • 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


  • 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
  • Nonstick cooking spray
  1. Heat the oven to 350 degrees F.
  2. Combine the chiles, garlic, chili powder, cumin, chicken broth, tomato sauce, salt and pepper in a medium saucepan and put over high heat.
  3. Bring to a boil then reduce the heat to low and simmer for 15 minutes or until the chiles are soft. Set aside until ready to use.
  4. Heat the vegetable oil in a large skillet over medium-high heat. Sauté the chicken until just cooked through, approximately 7 to 9 minutes. Move the chicken from the pan to a plate or 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, stir to combine and remove from the heat.
  5. Halve 3 of the tortillas
  6. Lube a 13×9″ glass baking dish with non-stick spray then dose half a cup of the sauce into the bottom of the dish. (I usually spread it around with a large rubber spatula.)
  7. Dip 4 tortillas (three whole and one cut into halves) 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. (see diagram)
  8. Top this with half of the chicken mixture and 1 cup of the cheese. Repeat layering finishing with the remaining sauce and remaining cup of cheese.
  9. Cover with foil and bake in the middle of the oven for 30 minutes. Then remove the foil and bake an additional 10 minutes, or until cheese on top is bubbly.


Add yours
  1. 1

    I always fry my corn tortillas for 1-2 min before using them in this dish. I also spread refried beans on the corn tortillas
    before adding the meat and cheese.i also add some spanish rice… just a bit, sauce, and then repeat…always comes out good.

  2. 5
    Annie Leary Dodson

    Turned out awesome. I used one Jalapeno pepper and one canned Adobe pepper. I also used a little extra sharp chedder, about one cup.

  3. 6

    First off, Alton, “I’m not worthy, I’m not worthy” Good Eats is my culinary Bible! I chopped, threw in some heat, followed the recipe exactly, went out of my way (which wasn’t too hard) and the result was a flavorful mush. The corn tortillas ruined the texture. The flavor of the sauce and chicken was fantastic though! I’m certainly no culinary expert, so please keep this in mind.

  4. 7

    I’ve always found corn tortillas disintegrating a bit when used for enchiladas and for enchilada lasagna dishes. They certainly taste better than flour…but I’ve always resorted to using flour for baked dishes like this. Wondering if perhaps I’m using too much sauce or baking longer than the recipe above and that’s leading to that…or if anyone else has had the same problem with the corn tortillas…

    • 9

      If you absolutely can’t find dried, ground would work. It won’t taste quite as good due to the loss of flavonoids and terpenes (but that’s another… Uhh… Post), but it’ll work just fine.

    • 10
      David H.

      What about canned chipotles ? The kind you find packed in adobo sauce. I know the flavor would be slightly different, but I bet it would be tasty anyway…

    • 11

      I’d go with the canned adobo chipotles- sure its a slightly different flavor than the dried chipotles…but its also an awesome flavor…maybe use just a tiny bit less tomato sauce if you mash a couple chipotles along with the adobo sauce.

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