Enchilada Lasagna
INGREDIENTS
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2 dried chipotle chiles, stems and seeds removed, diced
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3 large garlic cloves, minced
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2 1/2 teaspoons chili powder
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1 1/2 teaspoons toasted cumin seeds, freshly ground
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2 cups chicken broth
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3 cups tomato sauce
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1/2 teaspoon kosher salt
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1/4 teaspoon freshly ground black pepper
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1 tablespoon vegetable oil
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1 pound boneless, skinless chicken breasts or thighs, cubed
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1 1/2 cups diced onion
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Pinch kosher salt
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1 large clove garlic, minced
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1 teaspoon dried oregano
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12 (6-inch) corn tortillas
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3 cups shredded queso fresco or Monterey Jack
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Nonstick cooking spray
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