Alton Brown's Chicken Enchilada Lasagna Recipe

Looking for an easy Alton Brown's Chicken Enchilada Lasagna recipe? Learn how to make Alton Brown's Chicken Enchilada Lasagna using healthy ingredients.


Submitted by jsteeb

Makes 6 servings



This recipe is from the best (or 1 of them) chefs on the Food Network, Alton Brown. For more great recipes, check out his show, Good Eats! We love this one, and it's gets a B from CC!

Recipe Ingredients for Alton Brown's Chicken Enchilada Lasagna


For sauce:
2 teaspoons dried chipotle chiles (about 1 large with stems and seeds removed, diced)
2 teaspoons garlic cloves, minced
1 3/4 teaspoons chili powder
3/4 teaspoons toasted cumin seeds, freshly ground
1 cups chicken broth
14 oz tomato sauce
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

For filling:
1/2 tablespoon vegetable oil
1 teaspoon garlic clove, minced
3/4 lb skinless chicken breasts, cubed
1 cups diced onion
1 teaspoon dried oregano
6 corn tortillas
1 1/2 cups Monterey Jack cheese, shredded

Recipe Directions for Alton Brown's Chicken Enchilada Lasagna

  1. Combine the chiles, garlic, chili powder, cumin, chicken broth, tomato sauce, salt and pepper in a medium saucepan over high heat.

  2. Bring to a boil.

  3. Reduce the heat to low and simmer for 15 minutes or until the chiles are soft.

  4. Set aside until ready to use.

  5. Preheat the oven to 350 degrees F.

  6. Heat the vegetable oil in a medium skillet over medium-high heat. I usually eyeball out a single tsp rather than the tbsp called for in the recipe.

  7. Saute the chicken until cooked through, approximately 7 to 9 minutes. (I use a Foreman grill now).

  8. Remove the chicken from the pan and place in a medium bowl.

  9. 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.

  10. Add the garlic and oregano and cook until the onions are tender, 2 to 3 minutes more. Add the chicken back to the pan and remove from the heat.

  11. Spray a 8x8 inch glass baking dish with non-stick spray.

  12. Place 1/3 cup of the sauce into the bottom of the dish.

  13. Dip 2 tortillas 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.

  14. Top this with half of the chicken mixture and 1/3 of the cheese.

  15. Starting with 2 more tortillas, repeat the layers, ending with the last 2 tortillas on top.

  16. Pour remaining sauce over the dish and top with the remaining cheese.

  17. Cover with aluminum foil and bake in the oven on the middle rack for 20-30 minutes.

  18. Remove the foil and bake an additional 10 minutes, or until cheese on top is bubbly.

  19. ENJOY!!!

Categories

Chicken, Main Dish, Mexican

Nutrition Facts
Serving Size 239.4g
Amount Per Serving
Calories
312
Calories from Fat
136
% Daily Value*
Total Fat
15.1g
23%
Saturated Fat
6.9g
35%
Trans Fat
0.0g
Cholesterol
76mg
25%
Sodium
791mg
33%
Potassium
520mg
15%
Total Carbohydrates
17.7g
6%
Dietary Fiber
3.2g
13%
Sugars
4.2g
Protein
26.8g
Vitamin A 15% Vitamin C 16%
Calcium 26% Iron 13%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
B
  Good points
  • High in niacin
  • High in phosphorus
  •   Bad points
  • High in saturated fat
  • High in sodium
  • Join Calorie Count - It's Easy and Free!
    CREATE FREE ACCOUNT
    Advertisement