Dive into layers of cheesy goodness with our Enchilada Lasagna recipe. A fusion of flavors that will satisfy any craving. Make it tonight!

Course: Mains

Keyword: Casserole, Chicken, Cinco de Mayo, Enchilada Lasagna, Meats, Tex-Mex, Weeknight Dinner

Enchilada Lasagna

Name: Enchilada Lasagna
Prep time: 30 min
Total time: 70 min
Ingredients: 2 dried chipotle chiles, stems and seeds removed, diced; 3 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 freshly ground black pepper; 1 tablespoon vegetable oil; 1 pound boneless, skinless chicken breasts or thighs, cubed; 1 1/2 cups diced onion; 1 teaspoon kosher salt; 1 cloves garlic, minced; 1 teaspoon dried oregano; 12 (6-inch) corn tortillas; 3 cups shredded queso fresco or Monterey jack cheese

ACTIVE TIME: 30

TOTAL TIME: 1 10

Yield: 6 to 8 servings

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

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FOR SAUCE

2 dried chipotle chiles, stems and seeds removed, diced
3 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 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
1 teaspoon kosher salt
1 cloves garlic, minced
1 teaspoon dried oregano
12 (6-inch) corn tortillas
3 cups shredded queso fresco or Monterey jack cheese

ACTIVE TIME: 30

TOTAL TIME: 1 10

Yield: 6 to 8 servings

Procedure

Heat oven to 350ºF.
Combine the chiles, garlic, chili powder, cumin, chicken broth, tomato sauce, salt, and pepper in a medium saucepan and put over high heat.
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.
Heat the vegetable oil in a large skillet over medium-high heat. When hot, add the chicken along with half a teaspoon of the salt and sauté until the meat is 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 the other half teaspoon salt, decrease the heat to medium-low, and sweat for 4 to 6 minutes. Then add the garlic and oregano and cook until the onions are tender, 2 to 3 minutes more. Stir the chicken into the mixture and remove from the heat.
Halve 3 of the tortillas
Lube a 9-by-13-inch glass baking dish with nonstick 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.
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.
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.
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.