Enchilada Lasagna

This dish was prepared for the subreddit, /r/52weeksofcooking, where the theme was “Alton Brown”. I am just going to start by saying I love Alton Brown ever since I first saw Good Eats though some of his newer stuff is not that great. It was not difficult to use one of his recipes, it was more difficult to find one that I have not made before. Then I saw this and I was hooked… how could this be bad, tortillas, sauce, and cheese? I will definitely make this again but I think it needed more heat to it. Next time!

  • Servings: 8-serving
  • Difficulty: easy
  • Print


  • Course: entrée
  • Cooking Time: 85 mins


2 Chipotle Chilies in Adobo Sauce
3 Cloves Garlic
2 1/2 teaspoons Chili Powder
1 1/2 teaspoons Cumin Groun
2 Cups Chicken Broth
1 28 oz Tomato Sauce Cans
1/2 teaspoon Kosher Salt
1/4 teaspoon Ground Black Pepper (about 5 cranks)
1 Tablespoon Canola Oil
4 Cups Cooked Chicken
1 White Onion
1 Clove Garlic
1 teaspoon Dried Oregano
18 Corn Tortillas
1 lb Queso Fresco
Non Stick Spray


  1. Dice the Chilies and mince the Garlic.
  2. Add the diced Chilies, minced Garlic, Chili Powder, Chicken Broth, Tomato Sauce, Salt, and Pepper to a medium pot. Bring to a boil over high heat.
  3. Reduce the heat to low and simmer for about 15 minutes. Set aside.
  4. Preheat the oven to 350 degrees.
  5. Heat the Oil in a medium skillet over medium-high heat. Add the Chicken and heat through (about 2 – 4 minutes), stirring occasionally.
  6. While the Chicken is heating up, dice the Onion.
  7. Remove the Chicken from the skillet and set aside.
  8. Add the diced Onion to the same skillet. Decrease the heat to medium-low and sweat for about 4 minutes.
  9. Meanwhile, dice the Garlic.
  10. Add the diced Garlic and Oregano until the onions are tender, about 2 additional minutes. Add the chicken back to the mix and remove from heat.
  11. Spray a baking dish with the Non Stick Spray. Place a ladle full of sauce into the bottom of the dish (about 1/2 a cup).
  12. Dip 6 Tortillas in the sauce and layer them on the bottom of the dish. Top this with half of the Chicken mixture and 1/3 of the Cheese. Repeat this process and end with 6 Tortillas on the top of the dish.
  13. Pour the rest of the sauce over the dish and top with the remaining 1/3 of the Cheese.
  14. Cover with Foil and bake on the middle rack for 30 minutes.
  15. Remove the foil and bake until the top is bubbly, about 10 additional minutes.
  16. Let rest a couple of minutes.


4 thoughts on “Enchilada Lasagna”

  1. You should! Easy, delicious, and very versatile! It’s not my go to enchilada sauce but it is delicious


  2. I was worried it would come out a little bit too liquidy but the tortillas soaked up the sauce very well


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