Dark's Kitchen
Serves 10-12

2 Tbsp extra-virgin olive oil
1 onion, chopped
2 cloves garlic, minced
2 Tbsp flour
2 Tbsp tomato paste
1 1/2 C chicken stock
1 15 oz. can tomato sauce
2 Tbsp chili powder
1 tsp cumin
1/4 tsp paprika
1 pinch cayenne pepper
kosher salt
ground pepper
10-12 medium corn tortillas
2 C shredded rotisserie chicken
1 C Cheddar, shredded
1 C Monterrey Jack, shredded


Preheat oven to 350 F degrees.

Heat olive oil in a large saucepan, over medium heat. Sauté onions, stirring occasionally, until softened.

Add garlic and cook until fragrant. Stir in flour and cook for 1 minute.

Add tomato paste. Stir to combine. Add chicken stock, tomato sauce, chili powder, cumin, paprika, and cayenne pepper. Add salt and pepper to taste.

Bring to a simmer. Reduce heat to low. Cook for 5 minutes. Adjust seasonings, if needed. Set aside.

Spread a thin layer of enchilada sauce on the bottom of a 9x13 casserole dish. Lay tortillas evenly on top of sauce, in a single layer.

Spread 1/3 of chicken on top. Sprinkle a handful of each cheese over the chicken. Pour more sauce on top.

Repeat with 2 more layers, beginning with the tortillas.

Cover the last layer with tortillas.

Spread a final layer of sauce on top and cover with cheese.

Bake for 30 minutes, or until cheese is bubbly and heated through.
Enchilada Lasagna
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