Mexican recipes
Chicken enchilada lasagna
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75 min
Serves 6 - 8
Mexican
Ingredients
- For the cheese sauce For the cheese sauce
- 6 tbsp butter 89 ml butter
- 6 tbsp plain flour 89 ml plain flour
- 3 1/2 cup milk 840 ml milk
- 1 1/2 cup chicken stock 360 ml chicken stock
- 1/2 lb shredded jack or mild cheddar cheese 225 g shredded jack or mild cheddar cheese
- 1/2 tsp salt 2.5 ml salt
- Black pepper to taste Black pepper to taste
- For the enchilada lasagna For the enchilada lasagna
- Vegetable oil (for cooking the tortillas) Vegetable oil (for cooking the tortillas)
- 18 corn (8-9 inch in diameter) tortillas 18 corn (8-9 inch in diameter) tortillas
- 4 cup cooked chicken (shredded or cubed; see recipe below) 960 ml cooked chicken (shredded or cubed; see recipe below)
- 6 red and/or green bell peppers, roasted, peeled, seeded and sliced 6 red and/or green bell peppers, roasted, peeled, seeded and sliced
- 1 cup chopped green onions 240 ml chopped green onions
- 3/4 tsp cumin powder 3.7 ml cumin powder
- 3/4 tsp paprica powder 3.7 ml paprica powder
- 1/2 tsp dried oregano 2.5 ml dried oregano
- 1/2 chili powder (or adjust quantity to taste) 1/2 chili powder (or adjust quantity to taste)
- 3 cup shredded jack or mild cheddar cheese 720 ml shredded jack or mild cheddar cheese
- 1 cup chopped fresh tomatoes 240 ml chopped fresh tomatoes
- 2 tbsp chopped fresh coriander leaves 30 ml chopped fresh coriander leaves
- 4 oz Queso anejo or Parmesan cheese (shredded) 115 g Queso anejo or Parmesan cheese (shredded)
- For serving For serving
- Sour cream Sour cream
- Pico de Gallo or salsa Pico de Gallo or salsa
Method
Prepare the cheese sauce
In a saucepan over medium heat melt the butter. Add the flour and cook, stirring constantly for about one minute. Add in the milk, a little at a time, while whisking, until combined with the flour. Add the chicken stock, stir well and bring to a boil. Reduce heat to minimum and simmer for aout 10 minutes, stirring occationally, until the sauce is thick. Add the shredded jack or cheddar cheese and stir until melted. Remove from the heat, season with salt and black pepper, stir, cover and set aside.
Cook the tortillas
Place a heavy skillet over high heat. When hot, add 1/2 a teaspoon of vegetable oil and cook a tortilla for a minute, until soft, turning midway. Cook remaining tortillas the same way, using 1/2 a teaspoon of oil every time. Drain cooked tortillas on paper towels and stack on a plate. When finished cover with plastic wrap and set aside.
Preheat the oven to 350 degrees F.
Assemble the enchiladas
Lightly grease a 9-by 13-inch casserole dish.
In a bowl, add the cubed chicken, bell peppers, green onions, cumin, paprica, oregano and chili powder and stir well to combine.
Pour 1 cup of the cheese sauce in the casserole dish and spread evenly using a spoon until the bottom of the dish is evenly covered. Top the sauce with 6 tortillas, spreading them evenly, making sure that the bottom of the dish is completely covered.
Spread half of the chicken and pepper mixture on top of the tortillas.
Top with 1 cup of the shredded cheese, then pour 1 1/2 cups of the cheese sauce on top.
Continue with the second layer by placing 6 more tortillas, then the chicken mixture, 1 more cup of cheese and 1 1/2 cups of the cheese sauce.
To finish the lasagna, cover with the remaining 6 tortillas. Pour over the remaining cheese sauce, top with the tomatoes, coriander leaves and remaining 1 cup of grated cheese. Finish by sprinkling the Queso anejo or Parmesan cheese evenly on top.
Cover the casserole with aluminum foil and bake in preheated oven for 45 minutes. Remove the foil and bake for about 15 minutes more, or until the cheese is bubbly and light golden brown on top.
Serve hot with sour cream and/or salsa or Pico de gallo.
In a saucepan over medium heat melt the butter. Add the flour and cook, stirring constantly for about one minute. Add in the milk, a little at a time, while whisking, until combined with the flour. Add the chicken stock, stir well and bring to a boil. Reduce heat to minimum and simmer for aout 10 minutes, stirring occationally, until the sauce is thick. Add the shredded jack or cheddar cheese and stir until melted. Remove from the heat, season with salt and black pepper, stir, cover and set aside.
Cook the tortillas
Place a heavy skillet over high heat. When hot, add 1/2 a teaspoon of vegetable oil and cook a tortilla for a minute, until soft, turning midway. Cook remaining tortillas the same way, using 1/2 a teaspoon of oil every time. Drain cooked tortillas on paper towels and stack on a plate. When finished cover with plastic wrap and set aside.
Preheat the oven to 350 degrees F.
Assemble the enchiladas
Lightly grease a 9-by 13-inch casserole dish.
In a bowl, add the cubed chicken, bell peppers, green onions, cumin, paprica, oregano and chili powder and stir well to combine.
Pour 1 cup of the cheese sauce in the casserole dish and spread evenly using a spoon until the bottom of the dish is evenly covered. Top the sauce with 6 tortillas, spreading them evenly, making sure that the bottom of the dish is completely covered.
Spread half of the chicken and pepper mixture on top of the tortillas.
Top with 1 cup of the shredded cheese, then pour 1 1/2 cups of the cheese sauce on top.
Continue with the second layer by placing 6 more tortillas, then the chicken mixture, 1 more cup of cheese and 1 1/2 cups of the cheese sauce.
To finish the lasagna, cover with the remaining 6 tortillas. Pour over the remaining cheese sauce, top with the tomatoes, coriander leaves and remaining 1 cup of grated cheese. Finish by sprinkling the Queso anejo or Parmesan cheese evenly on top.
Cover the casserole with aluminum foil and bake in preheated oven for 45 minutes. Remove the foil and bake for about 15 minutes more, or until the cheese is bubbly and light golden brown on top.
Serve hot with sour cream and/or salsa or Pico de gallo.
Cook's notes
To prepare the bell peppers, roast them over high heat until the skin turns black. Put them in a plastic bag, while hot, and seal the bag. Let it sit for 1 minute. (This will make the peppers sweat and their skin will therefore become easier to remove). Remove them from the bag and peel of the skin. Slice in half, get rid of the seeds and slice in thin, long stripes.
Cooked chicken recipe
Ingredients
2 lb of chicken breast
2 garlic cloves, halved
1/2 tsp cumin powder
1 onion, halved
Method
In a cooking pot add the chicken and remaining ingredients and cover with water. Place pot over high heat and bring to a boil. Reduce heat to medium low, cover and cook for about 25 minutes, or until the chicken is cooked through. Remove chicken from the broth and let cool. When cool enough to handle, shred using your hands or cut in 1/2 inch cubes. Place shredded or cubed chicken in a bowl and sprincle with 3 to 4 tablespoons of the broth.
Cooked chicken recipe
Ingredients
2 lb of chicken breast
2 garlic cloves, halved
1/2 tsp cumin powder
1 onion, halved
Method
In a cooking pot add the chicken and remaining ingredients and cover with water. Place pot over high heat and bring to a boil. Reduce heat to medium low, cover and cook for about 25 minutes, or until the chicken is cooked through. Remove chicken from the broth and let cool. When cool enough to handle, shred using your hands or cut in 1/2 inch cubes. Place shredded or cubed chicken in a bowl and sprincle with 3 to 4 tablespoons of the broth.
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