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Enchilada Lasagna

By © Alton Brown recipe 2006; images 2015
  • minutes
  • Serves

INGREDIENTS

2

dried chipotle chiles, stems and seeds removed, diced (I use scissors for both.)

3

large garlic cloves, minced

2 1/2 tsp

chili powder

1 1/2 tsp

toasted cumin seeds, freshly ground

2 cups

chicken broth

3 cups

tomato sauce

1/2 tsp

kosher salt

1/4 tsp

freshly ground black pepper

1 tbsp

vegetable oil

1 lb

boneless, skinless chicken breasts or thighs, cubed

1 1/2 cups

diced onion

kosher salt

1

large clove garlic, minced

1 tsp

dried oregano

12

(6-inch) corn tortillas

3 cups

shredded queso fresco

Nonstick cooking spray