I loved looking at Alton Brown’s Enchilada Lasagna, but I just didn’t have the time to make the sauce and I don’t normally have cumin seeds laying around to toast. Therefore, loosely based on the method he used, I came up with a easier and inexpensive method of making this dish. Everything can be purchased at Aldi except for the enchilada sauce…. I don’t think ours carries it. And no rolling up those tortillas!
Enchilada Lasagna
yields 12 servings
1 Tbs. olive oil
2 lbs of chicken breast, cubed (about 4 of them)
1/2 onion, diced
pinch of kosher salt
1 tsp. dried oregano
9 flour tortillas, (or could use 16 corn tortillas)
3 cups shredded Monterey Jack (I used the 8oz. block of it from Aldi and hand shredded then divided into thirds)
2 – 10 oz. cans of Enchilada Sauce (El Paso makes it in mild, medium and hot. Because of the kids, I got the mild)
1. In a skillet, heat the oil and add the chicken until cooked through. Remove chicken. Decrease heat to medium low. Add onion and salt to the pan and allow to sweat 4-6 minutes. Add oregano and cook another 2-3 minutes. Add the chicken back to the pan and remove it from the heat.
2. Preheat oven to 350 degrees. Spray a 9×13 pan with cooking spray or line it with non-stick foil. Pour about 1/2 of a can, or 1/2 a cup or sauce on the bottom of the pan. Dip 3 tortillas in enchilada sauce or brush them instead. Layer that on top of the sauce. Top with half of the chicken mixture. Top with 1 cup of cheese. Repeat layers with 3 more tortillas, half the chicken, 1 cup of cheese. Then 3 more tortillas. Pour remaining sauce on top. Last, 1 more cup of cheese!
3. Cover the pan with foil and bake 30 minutes. Remove foil and cook another 10 minutes. Enjoy!
Cost Breakdown:
flour tortillas at Aldi – $.99
2 cans enchilada sauce – $2
2 lbs. chicken breast – $4 (on sale often for $1.99/lb.)
1/2 onion – $.25
Cheese – I can’t quite remember what the block of cheese cost at Aldi. Maybe $3 at most
Total: $10 for 12 servings or less than $1/serving
