Enchilada Lasagna

Author: 
Alton Brown
  • dried chipotle chiles, stems and seeds removed, diced
  • large garlic cloves, minced
  • 2 1/2 Teaspoons  chili powder
  • 1 1/2 Teaspoon  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 Cup  diced onion
  • large clove garlic, minced
  • 1 Teaspoon  dried oregano
  • 3 Cups  shredded queso fresco or Monterey Jack
  • 2 dried chipotle chiles, stems and seeds removed, diced
  • 3 large garlic cloves, 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 large clove garlic, minced
  • 1 teaspoon dried oregano
  • 3 cups shredded queso fresco or Monterey Jack

Directions RichSnippets

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Recipe Details

Preparation Time: 
30 minutes
Cooking Time: 
1 hour
Total Time: 
1 hour 30 minutes
Serves: 
6

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