Sunday, February 21, 2010

Alton's Enchilada Lasagna

I love enchiladas and I have tried a couple of different recipes, but have never been totally satisfied. Plus, I find rolling them up very frustrating. They never roll up easily and the filling ends up spilling out of the sides. This recipe fixes both of these issues. It has great flavor and you don't have to roll everything up, just lay out flat.
For the sauce:
2 dried chipotle chiles, stems and seeds removed, diced
3 large garlic cloves, minced
2 and 1/2 tsps chili powder
1 and 1/2 tsps cumin
2 cups chicken broth
3 cups tomato sauce (a large can)
1/2 tsp kosher salt
1/4 tsp ground black pepper

For the filling:
1 Tbsp vegetable oil
1 pound boneless, skinless chicken breast, cubed
1 and 1/2 cups diced onion
pinch Kosher salt
1 large garlic clove, minced
1 tsp dried oregano
12 (6-inch) corn tortillas
3 cups shredded Monterey Jack cheese
Nonstick cooking spray

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.

Heat the vegetable oil in a medium skillet over medium-high heat. Saute the chicken until cooked through, approximately 7-9 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 sale, decrease the heat to medium-low and sweat for 4-6 minutes. Add the garlic and oregano and cook until the onions are tender, 2-3 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 reamining 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 the cheese on top is bubbly.

Serve with sour cream and sliced scallions for garnish.


  1. That sounds so good, thanks for sharing!

  2. Sounds yummy. Where do you buy the chipotle chiles? Are they hot?

  3. I made this one tonight! Thumbs up from me, hubby, my sister and my 6-yr-old!

  4. Great, Kathy! So glad everyone enjoyed them.