Enchilada Lasagna Recipe

Author: Alton Brown

Nutrition

Cal/Serving: 374
Daily Value: 19%
Servings: 6

Low-Carb
Gluten-Free, Wheat-Free, Egg-Free, Peanut-Free, Tree-Nut-Free, Soy-Free, Fish-Free, Shellfish-Free
Fat20g31%
Saturated9g44%
Trans1g0%
Carbs17g6%
Fiber3g13%
Sugars10g0%
Protein32g63%
Cholesterol93mg31%
Sodium1518mg63%
Calcium395mg40%
Magnesium66mg17%
Potassium956mg27%
Iron3mg15%
Zinc3mg17%
Vitamin A1438IU29%
Vitamin C14mg23%
Thiamin (B1)0mg10%
Riboflavin (B2)0mg20%
Niacin (B3)11mg53%
Vitamin B61mg44%
Folic Acid (B9)34µg8%
Vitamin B121µg20%
Vitamin D2µg0%
Vitamin E3mg16%
Vitamin K8µg10%
Fatty acids, total monounsaturated6g0%
Fatty acids, total polyunsaturated2g0%
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Enchilada Lasagna
5

INGREDIENTS

  • 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

Recipe Details

Prep
Cook
Total Time
Servings 6 servings