Lasagna Recipe Alton Brown

by Editorial Staff

When Alton Brown makes this Mexican-flavored lasagna, he relies on homemade Enchilada sauce, which includes chipotle chili peppers, fresh garlic, cumin, and tomato sauce. This dish consists of tender chicken pulp and queso fresco curd cheese, which are baked until tender and thick into a sauce.


Prep Time30 mins
Cook Time40 mins
Total Time1 hrs 10 mins
CourseMain Dishes
Servings (Default: 8)

Lasagna Recipe Alton Brown Ingredients

  • 450 gr. diced boneless, skinless chicken breasts
  • 12 (15 cm diameter) cornmeal tortilla
  • 3 tablespoon. coarsely grated Mexican queso fresco or Monterey Jack cheese
  • 1 tbsp vegetable oil
  • 1.5 tablespoon. diced onion
  • 1 large clove of garlic, minced
  • Pinch of coarse salt
  • 1 teaspoon dried oregano
  • Cooking spray

For the sauce:

  • 2 dried chipotle chili peppers (remove petiole and seeds and cut into cubes)
  • 3 large cloves of garlic, minced
  • 2.5 teaspoon chili powder
  • 1.5 teaspoon. freshly ground toasted cumin seeds
  • 2 tablespoon. chicken broth
  • 3 tablespoon. tomato sauce
  • 1/2 teaspoon coarse salt
  • 1/4 teaspoon freshly ground black pepper
Lasagna Recipe Alton Brown Ingredients
Lasagna Recipe Alton Brown Ingredients


  1. In a medium saucepan over high heat, combine chipotle chili, garlic, chili powder, cumin, chicken stock, salt, and pepper. Bring to a boil. Reduce heat to low and simmer for 15 minutes, or until chili is tender. Set aside; you'll need the sauce later.
  2. Heat vegetable oil in a medium skillet over medium-high heat. Fry the chicken until tender, about 7-9 minutes. Remove the meat from the skillet and place it in a medium bowl. Put the onion with a large pinch of salt in the same pan, reduce the heat to medium-low and fry the onion for 4-6 minutes. Add the garlic and oregano and cook until the onions are soft, another 2-3 minutes. Place the chicken back in the skillet and remove it from heat.
  3. heat the oven to 180 ° C. Spray a 33x23cm glass baking dish with cooking spray. Put 1/2 tablespoon. sauce on the bottom of the mold. Dip 4 tortilla cakes in the remaining sauce and place them on the bottom of the tin. Cut one cake in half so that the bottom is completely covered. Top with half the chicken mixture and 1 tablespoon. cheese. Take 4 more tortillas and repeat layers. The last layer is the remaining 4 cakes. Pour the remaining sauce over the top and sprinkle with the remaining 1 tablespoon. cheese.
  4. Cover the dish with aluminum foil and place it in the oven for 30 minutes with the wire rack in the center. Remove the foil and bake for an additional 10 minutes, until the cheese bubbles on the surface.

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