Sunday Supper: Enchilada Lasagna

  • Updated: January 31, 2014 - 2:30 PM

Enchilada Lasagna

Serves 6 to 8.

Adapted slightly, from Alton Brown, Food Network.

• 1 1/2 tsp. cumin seeds

• 2 dried chipotle chiles, stems and seeds removed, diced

• 4 large garlic cloves, minced, divided

• 2 1/2 tsp. chile powder

• 1 c. chicken broth

• 1 (28-oz.) can tomato sauce (about 3 c.)

• Kosher salt

• Freshly ground black pepper

• 1 tbsp. vegetable oil

• 1 1/2 lb. boneless, skinless chicken breasts or thighs, cubed

• 1 1/2 c. diced onion

• 1 tsp. dried oregano

• 12 (6-in.) corn tortillas

• 3 c. shredded Monterey Jack cheese, or about 12 oz. queso fresco, divided

• Nonstick cooking spray

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