EnchiLasagna

1. Preheat Oven

Preheat your oven to 350°F (175°C) to ensure it reaches the right temperature by the time you're ready to bake your EnchiLasagna.

2. Prepare the Sauce

Combine the diced chipotle chiles, three minced garlic cloves, chili powder, ground cumin, chicken broth, tomato sauce, ½ teaspoon of salt, and ¼ teaspoon of black pepper in a saucepan. Bring to a boil, then reduce the heat and let it simmer for about 15 minutes until the sauce thickens slightly and the chiles are tender.

3. Cook the Chicken

Heat 1 tablespoon of canola oil in a skillet over medium-high heat. Add the cubed chicken and sauté for 7 to 9 minutes until cooked through. Transfer the chicken to a plate and set aside.

4. Cook the Onions

In the same skillet, add the diced onions and a pinch of salt. Cook for 4 to 6 minutes until soft and translucent. Add the remaining garlic clove and dried oregano, and sauté for an additional 2 to 3 minutes until the garlic is fragrant. Stir the cooked chicken back into the skillet with the onion mixture.

5. Assemble the EnchiLasagna

Prepare a 13 × 9-inch baking dish by spraying it with nonstick cooking spray. Spread ½ cup of the prepared sauce evenly across the bottom of the dish. Dip each of the 18 corn tortillas briefly into the sauce to coat them. In the baking dish, layer the tortillas, the chicken and onion mixture, 2 cups of shredded queso fresco, and the remaining sauce.

6. Bake the EnchiLasagna

Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes. After 30 minutes, remove the foil and bake for an additional 10 minutes until the cheese is bubbly and lightly browned.