Enchilada Lasagna

Name: Enchilada Lasagna
Prep time: 30 min
Total time: 70 min
Yield: 6
Cuisine: Indian
Ingredients: 2 pieces Chipotle Pepper (2 dried chipotle chiles, stems and seeds removed, diced); 4 cloves Garlic (3 cloves garlic, minced + 1 cloves garlic, minced); 2 ½ tsp Chili Powder (2 1/2 teaspoons chili powder); 1 ½ tsp Cumin Seeds (1 1/2 teaspoons toasted cumin seeds, freshly ground); 2 cup Chicken Broth (2 cups chicken broth); 3 cup Tomato Sauce (3 cups tomato sauce); 1 ½ tsp Kosher Salt (1/2 teaspoon kosher salt + 1 teaspoon kosher salt); ¼ tsp Black Pepper (1/4 teaspoon freshly ground black pepper); 1 tbsp Vegetable Oil (1 tablespoon vegetable oil); 1 ½ cup Yellow Onion (1 1/2 cups diced onion); 1 tsp Dried Oregano (1 teaspoon dried oregano); 12 pieces Corn Tortilla (12 (6-inch) corn tortillas); 3 cup Queso Fresco (3 cups shredded queso fresco or Monterey jack cheese)

Enchilada Lasagna - Mains (Indian)

70 minIndian

Servings6

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Vegetarian
Pescatarian
Egg Free

Ingredients

For 6 servings

Chipotle Pepper2 pieces · 2 dried chipotle chiles, stems and seeds removed, diced
Garlic4 cloves · 3 cloves garlic, minced + 1 cloves garlic, minced
Chili Powder2 ½ tsp · 2 1/2 teaspoons chili powder
Cumin Seeds1 ½ tsp · 1 1/2 teaspoons toasted cumin seeds, freshly ground
Chicken Broth2 cup · 2 cups chicken broth
Tomato Sauce3 cup · 3 cups tomato sauce
Kosher Salt1 ½ tsp · 1/2 teaspoon kosher salt + 1 teaspoon kosher salt
Black Pepper¼ tsp · 1/4 teaspoon freshly ground black pepper
Vegetable Oil1 tbsp · 1 tablespoon vegetable oil
Yellow Onion1 ½ cup · 1 1/2 cups diced onion
Dried Oregano1 tsp · 1 teaspoon dried oregano
Corn Tortilla12 pieces · 12 (6-inch) corn tortillas
Queso Fresco3 cup · 3 cups shredded queso fresco or Monterey jack cheese

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Steps

1Heat oven to 350ºF.
2Combine the chiles, garlic, chili powder, cumin, chicken broth, tomato sauce, salt, and pepper in a medium saucepan and put over high heat.
3Bring 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.
4Heat 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.
5Halve 3 of the tortillas
6Lube 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.
7Dip 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.
8Top 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.
9Cover 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.