Enchilada Lasagna
Try this Enchilada Lasagna recipe, or contribute your own.
Try this Enchilada Lasagna recipe, or contribute your own.
- 1 tablespoon vegetable oil
- 1 teaspoon dried oregano
- 2 cups chicken broth
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- nonstick cooking spray
- 3 cups tomato sauce
- 2 1/2 teaspoons chili powder
- 3 large garlic cloves minced
- pinch kosher salt
- 1 large clove garlic minced
- 1 1/2 cups diced onion
- 12 (6-inch) corn tortillas
- 2 dried chipotle chiles stems and seeds removed, diced (i use scissors for both.)
- 1 1/2 teaspoons toasted cumin seeds freshly ground
- 1 pound boneless skinless chicken breasts or thighs cubed
- 3 cups shredded queso fresco
- Carbohydrate 309.504914388688 g
- Cholesterol 2103.0835746 mg
- Fat 396.812706468386 g
- Fiber 83.7823893845094 g
- Protein 634.511362195147 g
- Saturated Fat 109.607976882173 g
- Serving Size 1 1 recipe (8350g)
- Sodium 29632.5308312647 mg
- Sugar 225.722525004179 g
- Trans Fat 36.2631728397259 g
- Calories 7253 calories
Step-by-step
- Heat the oven to 350 degrees F.
- Combine the chiles, garlic, chili powder, cumin, chicken broth, tomato sauce, salt and pepper in a medium saucepan and put over high heat.
- Bring 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.
- Heat the vegetable oil in a large skillet over medium-high heat.
- Sauté the chicken until 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 a generous pinch of salt, decrease the heat to medium-low and sweat for 4 to 6 minutes.
- Add the garlic and oregano and cook until the onions are tender, 2 to 3 minutes more.
- Add the chicken back to the pan, stir to combine and remove from the heat.
- Halve 3 of the tortillas
- Lube a 13x9" glass baking dish with non-stick spray then dose half a cup of the sauce into the bottom of the dish.
- Dip 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.
- Top 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.
- Cover 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.
My Enchilada Lasagna Adventure: A Weeknight Winner
Life as a busy working mom is a whirlwind of early mornings, packed lunches, and never-ending to-do lists. Finding time to cook a healthy and delicious meal can feel like an impossible feat. But let me tell you, this Enchilada Lasagna recipe is a game-changer. It’s a hearty, flavorful dish that’s surprisingly simple to make, even on a busy weeknight. Forget takeout; this is my go-to comfort food, elevated.
The aroma alone is enough to make your mouth water. Imagine the rich, smoky notes of chipotle chiles mingling with the savory depth of the chicken and the creamy melt of queso fresco. It's a symphony of flavors that satisfies both my cravings for something comforting and my desire for a nutritious meal. The best part? It's incredibly adaptable. I often swap out the chicken for ground beef or even black beans for a vegetarian twist. The lasagna format is also perfect for meal prepping; it reheats beautifully, making it a perfect lunch for the week ahead.
What makes this recipe truly special isn't just the deliciousness, but the sense of accomplishment it brings. In the midst of the chaos, taking the time to prepare a home-cooked meal is a small act of self-care, a way to nourish not just my family but myself. It's a break from the routine, a moment to connect with my culinary creativity, and a reminder that even amidst the busy schedule, there's always time for a little bit of joy and deliciousness.
The layers of tortillas, chicken, and cheese are so satisfying. It's a hearty dish that's perfect for a chilly evening or a family gathering. The vibrant colors and textures make it a feast for the eyes, too. I often serve it with a simple side salad to add some freshness to the meal. The whole process, from preparation to baking, takes less than an hour, which is a significant win in my book.
I love experimenting with different cheeses. Sometimes I add a sprinkle of Monterey Jack or pepper jack for a little extra kick. The beauty of this recipe is its versatility; feel free to customize it to your liking. Add more chiles for extra heat, or swap out the spices to suit your palate. This lasagna is a blank canvas for your culinary imagination.
This Enchilada Lasagna isn’t just a meal; it’s a testament to the power of simple, wholesome ingredients combined with a little bit of love. It’s a recipe that has become a staple in our family, a comforting presence on busy weeknights and a celebration of flavor on special occasions. So, go ahead, give it a try. I promise you won’t be disappointed.
Beyond the practical benefits of convenience and deliciousness, this recipe embodies a certain kind of mindful cooking. It's about taking a pause from the relentless pace of life and focusing on the simple act of creating something nourishing and delicious. It’s a moment of calm amidst the storm, a chance to connect with the food, the process, and ultimately, with myself.
I encourage you to embrace the imperfections, to experiment with different ingredients, and to make this recipe your own. Cooking should be fun, creative, and above all, a source of joy. This Enchilada Lasagna is a testament to that belief. It's a celebration of simple ingredients transformed into something extraordinary, a reflection of the warmth and love that goes into every dish I prepare.
