
Enchilada Lasagna
Ingredients (17)
- Sauce:
- 2 16 ounce cans tomato sauce (about 3 cups)
- 2-3 chipotles in Adobo sauce, diced
- 3 large garlic cloves, minced
- 1 Tablespoon chili powder
- 1 1/2 Teaspoons cumin seeds
- 2 Cups chicken broth
- 1 Tablespoon olive oil
- Pinch of salt and pepper
- Filling:
- 1.5 pounds chicken breasts or thighs, diced (you could also use beans for a vegetarian version)
- 2 poblano peppers, diced
- 1/2 onion, diced
- 1 Tablespoon olive oil
- Other stuff:
- 12-14 (6 inch) corn tortillas
- 1 pound shredded cheese, I used a combination of Pepper Jack and Queso Oaxaca.
Directions
Learn how to make this recipe at Macheesmo