Chicken Enchilada “lasagna”

This Chicken Enchilada “lasagna” is a crowd pleaser that’s perfect to bring to a pot luck! Instead of pasta, we’ll use tostadas to bring together this tasty dish.

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Step 1

Pre-heat your oven to 375 degrees Fahrenheit. Boil your chicken breasts in a large pot of water on low-medium heat with salt and a bay leaf for 15-20 minutes. Next, shred your chicken (I like to use an electric hand mixer for this) and transfer your cooked shredded chicken to a deep pan & add 3 cans of El Pato tomato sauce, cumin, oregano, and salt & pepper to taste. Cover and let simmer on low for about 5 minutes and stir occasionally.

Step 2

Next, in a 13 1/4 in. x 9 5/8 in. x 2 3/4 in. EZ foil all purpose pan (or any casserole pan you have that’s at least 2 inches deep), place your first layer of tostadas on the bottom of the pan followed by 1 can of El Pato sauce evenly on the tostadas. After the sauce, add your shredded chicken (with pato sauce already mixed in with it) and then sprinkle Mexican shredded cheese. For the next layer, repeat this process for each layer (you’ll need at least 2 cans of El Pato sauce possibly 3) and sprinkle crumbled queso fresco on the very top spread evenly. Bake at 375 F for 20 minutes and serve with the jalapeño cream cheese dip.

Step 3

Blend 16 oz of cream cheese (softened and diced) and all of the juice of a 7 oz canned jalapeño slices along with the carrots, onions and 1/3 of the jalapeño peppers. Blend until smooth. You may add milk to thin it out but I prefer it to be thicker.