Tuesday, May 17, 2005

Enchilada Lasagna

Enchilada Lasagna (Adapted from Alton Brown)

For the sauce

2 dried chipotle chiles (stems and seeds removed), diced
4 garlic cloves, minced
2 1/2 teaspoons chili powder
1 1/2 teaspoons whole cumin seeds, toasted and ground
3 cups tomato sauce
2 cups chicken broth
salt and fresh ground black pepper

For the filling

1 tablespoon canola oil
8 ounces boneless, skinless chicken breasts, cubed
8 ounces boneless, skinless chicken thighs, cubed
1 1/4 cups diced onion
1 large garlic clove, minced
1 teaspoon dried oregano
12 6" corn tortillas
3 cups shredded queso fresco, divided

To prepare the sauce

In a medium saucepan, add chiles, garlic, chili powder, cumin, tomato sauce and chicken broth - season with salt and fresh ground black pepper. Bring to a boil - reduce the heat to low and simmer until the chiles are soft, about 15 minutes. Remove from the heat and set aside.

To prepare the filling

Preheat the oven to 350 degrees.

In a large skillet, heat oil over medium-high. Add chicken and sauté until cooked through, about 7 to 9 minutes. Scoop out chicken and place on a plate. Add onions into the skillet and season with salt - reduce heat to medium-low and cook, stirring often, for about 6 minutes. Stir in garlic and oregano - continue to cook until the onions are tender, about 2 to 3 more minutes. Stir chicken back into the skillet - remove from the heat and set aside.

Place about 1/2 cup of the sauce into the bottom of a 9" x 13" baking dish coated with nonstick spray. Dip 4 tortillas into the remaining sauce and arrange them into the bottom of the dish. The fourth tortilla should be cut into thirds or in half so the bottom of the dish is evenly covered. Top with half of the chicken mixture and 1 cup of the cheese. Using 4 more tortillas, repeat the process of dipping them and layering with the remaining chicken and 1 cup of cheese, ending with the last 4 dipped tortillas on top. Pour remaining sauce over the top and sprinkle on the remaining cheese.

Cover dish with foil and place into the oven to bake for 30 minutes. Uncover the dish and continue to bake until the cheese on top if bubbly, about 10 more minutes.

Makes about 6 to 8 servings.

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  1. PlethoraOfPinatas4/03/2009 08:38:00 AM

    Looks good, I'll try it tonight! Can you make a recommendation on substituting canned chipotle in adobo for the dried? I always seem to have leftovers from the canned stuff.

  2. PoP - Good question! I don't have an answer for you, unfortunately. I suppose you could add one, taste and then go from there?

  3. I freeze the leftover chipotle peppers in small plastic bags putting recipe size portions in each, then in a freezer bag. Label and date and you are not wasting those ingredients