Ingredients
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
Pinch cayenne pepper
kosher salt
ground pepper
12 medium corn tortillas
2 c. shredded rotisserie chicken
1 c. Cheddar, shredded
1 c. Monterey Jack, shredded
Preparation
Step 1Preheat oven to 350 degrees F. Step 2Make the enchilada sauce. Heat a large saucepan over medium heat and add the olive oil. Sauté the onion, stirring occasionally, until it begins to soften. Add the garlic and cook until fragrant, about 30 seconds. Stir in the flour, and cook about a minute to cook off the raw flavor. Add the tomato paste and stir to combine. Add the chicken stock, tomato sauce and spices. Add salt and pepper to taste. Bring the mixture to a simmer. Reduce the heat to low and cook for about 5 minutes. Adjust seasonings and set aside.Step 3Build the lasagna. Spread a thin layer of enchilada sauce on the bottom of a medium casserole dish. Lay tortillas evenly on top of the sauce in a single layer. (You may need to halve some tortillas to make an even layer that covers the entire surface of dish.) Distribute a third of the chicken on top. Then sprinkle a handful each of both cheeses over the chicken. Pour more sauce on top.Step 4Repeat the layering process, beginning with the tortillas, twice more (or until you near top of the casserole dish). Cover the last layer with more tortillas. Spread a final layer of sauce on top, then cover with cheese.Step 5Bake for 30 minutes, or until the cheese is bubbly and the rest is warmed through. Let the lasagna rest in pan for at least 10 minutes before serving.
