Chicken Enchilada “Lasagna”

Mash up time! Alright, so this probably isn’t the enchiladas you’re used to. My Mexican friends are likely looking at this and thinking “WTF is that, Mark?” The thing is, this has all the delicious flavors of enchiladas in lasagna form and without pasta! We’ve had this at my family parties, so it definitely is a great potluck dish. I even take a shortcut by using rotisserie chicken because sometimes, you need to cut corners.

Serves 6 - 8

Ingredients:

• Mushroom Béchamel

  • 1 tablespoon butter

  • 8 ounces mushrooms sliced

  • 1/4 teaspoon onion powder

  • 1/8 teaspoon garlic powder

  • 1/4 cup all-purpose flour

  • 3/4 cup chicken broth

  • 1/2 cup whole milk

  • Kosher salt & pepper

• Enchiladas:

  • 2 rotisserie chickens, shredded

  • 1 stick unsalted butter, divided (6 tablespoons sauce, 2 tablespoons grease pan)

  • 1 cup, chopped white onions

  • 4 garlic cloves, finely chopped

  • 4 ounce can diced jalapeños

  • 15 - 20 soft flour tortillas

  • 12 ounce can of evaporated milk

  • 8 cups of shredded cheese (I mixed cheddar and mozzarella)

  • Kosher salt & pepper

  • Extra-virgin olive oil

Steps:

1. Make the mushroom béchamel. Heat a saucepan over medium-high and melt the butter. Add the mushrooms and cook down until most of the liquid in the mushrooms evaporates (around 5 minutes). Add the onion powder and garlic powder and cook for 1 minute. Add the flour and cook with the mushrooms for another minute to cook out that raw flour taste. Add the chicken broth and milk, and cook until it thickens. Season with S&P.

2. In a separate large sauté pan, melt 6 tablespoons of butter, and throw in the chopped onions. Cook until the onions soften. Add the garlic and cook for an additional minute (do NOT burn). Add in the mushroom béchamel, shredded chicken, and jalapeños. Boom, there’s your filling!

3. Preheat your oven to 350 degrees. Time to layer the “lasagna”. In a greased 9”x 13” baking dish, add 1 cup of the filling on the bottom. Add a layer of flour tortillas (you might have to cut them up and puzzle them together to make a layer), Evenly add 1/4 cup of evaporated milk on top of the tortillas. Sprinkle a layer of shredded cheese on top. Repeat: filling, tortillas, evaporated milk, cheese.

4. Bake for 30 minutes covered with foil. Remove the foil and turn oven up to broil. Bake until the top gets all bubbly. Remove from oven, and let cool for 15 minutes before slicing.

5. Serve with your favorite salsa, guacamole, and cerveza! Gracias and gratzie!