Mexican Lasagna Enchilada

When Alton Brown cooks this Mexican-style lasagna, he relies on homemade Enchilada sauce in which Chipotle chilli, fresh garlic, cumin and tomato sauce are included. This dish consists of tender chicken flesh and keso curd cheese. fresco that is baked until cooked and thick соуса. Time: 1 hour. 30 min. Difficulty: easy Servings: 6 – 8 The recipes use dimensional capacity: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cups (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teahouse spoon (tsp) – 5 ml.

Ingredients for the recipe:

For Mexican Flatbread Lasagna:

• 450 gr diced chicken breasts or thighs without bones and skin
• 12 (15 cm diameter) tortillas made from cornmeal, tortilla corn recipe
• 3 tbsp. Mexican curd cheese grated on a coarse grater keso fresco or cheese Monterey Jack
• 1 tbsp. l vegetable oil
• 1.5 tbsp. diced onions
• 1 large chopped clove of garlic
• A pinch of coarse salt
• 1 tsp dried oregano
• Cooking spray

For the sauce:

• 2 dried chili peppers (remove stalk and seeds, and to cut in cubes)
• 3 large chopped cloves of garlic
• 2.5 tsp chili powder
• 1.5 tsp freshly ground roasted cumin seeds
• 2 tbsp. chicken broth
• 3 tbsp. tomato sauce
• 1/2 tsp coarse salt
• 1/4 tsp freshly ground black pepper

Recipes with similar ingredients: tortilla, chicken breasts, chicken hips, keso fresco cheese, Monterey jack cheese, chipotle pepper, seasoning chili, tomato sauce, onions, garlic, oregano, cumin

Recipe preparation:

1. In a medium-sized stew-pan over high heat, mix pepper chipotle chili, garlic, chili powder, cumin, chicken stock, salt and pepper. Bring to a boil. Reduce heat to low and cook 15 min., or until the chili peppers are soft. Set aside the sauce will be needed later.
2. In a medium-sized frying pan over medium-high heat. heat the vegetable oil. Fry the chicken until cooked, about 7-9 minutes Remove the meat from the pan and place in a bowl medium size. In the same pan, put the onion with a large with a pinch of salt, reduce heat to moderately low and fry onions for 4-6 minutes. Add garlic and oregano and cook until soft onion, another 2-3 minutes. Put the chicken in the pan again and remove it from the fire.
3. Preheat the oven to 180 ° C. Sprinkle a glass mold for roasting 33×23 cm in size with a culinary spray. Put 1/2 tbsp. sauce to the bottom of the mold. Dip 4 tortillas in the remaining sauce and put them on the bottom of the mold. Cut one cake in half so that the bottom was completely closed. Top half of the mixture with chicken and 1 tbsp. cheese. Take 4 more tortillas and repeat the layers. The last layer is the remaining 4 cakes. Pour the remaining sauce on top and sprinkle the remaining 1 tbsp. cheese.
4. Cover the dish with aluminum foil and place in the oven for 30 min. by setting the grill in the center. Remove the foil and bake another 10 min. until the cheese on the surface begins to bubble.