Chipotle Chicken Mexican Lasagna

The grocery shelves are staring to have gaping holes where just a month ago everything was plentiful. Pushing your cart down the aisle can cause you to momentarily panic and grab anything that is still left on the shelf. (And isn’t it interesting what is still available with empty shelves are all around?) One of the canned goods that are available is found in the ethnic aisle and is called Chipotle pepper in adobo sauce. This little secret weapon of taste can make even the blandest food sizzle. Try this Chipotle Chicken Mexican Lasagna today to find comfort in this Covid craziness.

Chipotle Pepper in Adobo Sauce

Most chile peppers have multiple names depending on whether they are fresh or dried.

A chipotle pepper is a jalapeño pepper that has been ripened on the vine until it turns red and then is dried and smoked. (Technically, what is commonly used is the Chipotle Morita chile which is a beautiful burgundy dried pepper.)

Since it is the dried form of a jalapeño chipotle in adobo sauce does pack some heat. But just like with the fresh form of chile, you can dramatically reduce the heat by removing the seeds and membrane of the reconstituted dried chile.

But what about the adobo sauce part of the equation. Adobo sauce is a tangy purée of tomatoes, vinegar, garlic, and other spices that creates a sweet, rich smokey flavor like when a dish has been cooking all day and has soaked up all the deep flavors of the ingredients making it much more delicious than the sum of each ingredient. 

A can of chipotle in adobo sauce typically contains 7-8 chiles and several tablespoons of the adobo sauce. Don’t rinse off the sauce and just use the chile as any recipe calling for chipotle peppers means both the chile and the sauce. Most recipes call for a couple of tablespoons of this smoky flavor bomb, you should transfer the remaining chiles and sauce from the can to another container and store it in the refrigerator for several weeks. (You can also find minced chipotle in adobo in a glass jar which makes it easy to just measure out what you need.)

Freezing Chipotle Peppers in Adobo Sauce

You can individually freeze the leftovers. Line a baking sheet with parchment and spoon out each chile, making sure to the sauce, in a mound on the parchment. Place the baking tray in the freezer for 1 hour. Remove the harden chiles from the parchment and transfer to a labeled zip-close freezer bag. (The frozen chiles will last 6 months in the freezer.) Each pepper equals about 1 tablespoon. To thaw simply remove the amount you need from the freezer and let defrost then proceed to use as the recipe directs. 

This Mexican lasagna used any kind of cooked chicken making it perfect to use up leftover chicken from a previous meal. You can bake a chicken and enjoy it one night, then remove the remaining meat and shred it to equal 3 cups for use it this meal. The rule of thumb is 1 pound of raw poultry makes about 1 cup of cooked cubed or shredded meat. 

This Chipotle Chicken Mexican Lasagna is easily adapted to the spiciness your family and friends prefer. Since the meat is cooked you can mix the chicken, sour cream, onion, cumin together and then add the minced chipotle chiles in adobo sauce incrementally to the spice level you want. The cheese will lessen the heat as well as the tortillas and baking. The recipe as written is mild to medium. You also can adjust the spice level by using mild salsa.

Chipotle Chicken Mexican Lasagna

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• Author: Chef Lisa
• Prep Time: 15 minutes
• Cook Time: 28 minutes
• Total Time: 43 minutes
• Yield: 8 1x
• Category: entree
• Method: baked
• Cuisine: Mexican

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Description

A comfort dish that comes together quickly using basic ingredients. A twist on lasagna that uses chipotle in adobe sauce to create a smoky flavor. This dish freezes well and can be prepared ahead. You can use leftover chicken from a previous meal making this a perfect second day dish for a meal plan.

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Ingredients

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• 12 soft corn tortillas
• 2 tablespoons vegetable oil
• 3 cups shredded cooked chicken
• 1 onion, finely diced (about 2/3 cup)
• 2 cups sour cream
• 2–1/2 cups shredded quesadilla cheese, divided
• 2 tablespoons minced chipotle chiles in adobo sauce
• 2 teaspoons cumin
• 1/2 teaspoon chili powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 cup salsa, divided
• 1 avocado, diced for garnish
• 3 green onions, thinly sliced for garnish
• 1/2 cup sour cream, for garnish
• 1/4 cup cilantro leaves, for garnish

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Instructions

1. Preheat the oven to 350°F.
2. In a large skillet over medium-high, add a drizzle of oil and toast each corn tortilla for 1 minutes per side, until golden and pliable. Add more oil as needed until all the tortillas have been toasted. Set aside.
3. In a large bowl, combine the chicken, diced onion, sour cream, 2 cups of shredded cheese, minced chipotle chiles in adobo, cumin, chili powder, salt and pepper and mix well. Taste and adjust seasonings to your preference.
4. In a 9”x13” baking dish, spoon 3/4 cup of salsa, using a spatula spread the salsa out to cover the bottom of the pan with a thin layer. 
5. Tear four tortilla in to pieces and arrange them to cover the bottom of the pan.
6. Carefully spoon 1/2 of the chicken mixture over the tortillas and spread out into an even layer.
7. Add another layer of torn tortillas over the chicken layer.
8. Repeat with the remaining chicken mixture. 
9. Top with the remaining tortillas torn to make a even layer.
10. Sprinkle the remaining 1/2 cup of cheese over top.
11. Cover with baking dish with foil and bake in preheated oven for 20 minutes. Remove the foil and continue baking for 5-8 more minutes until the cheese is bubbly and melted.
12. Remove from oven and let rest for 10 minutes.
13. Serve warm and garnish with avocado pieces, green onion slices, sour cream, salsa and cilantro.

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Notes

Or you can use what ever shredded cheese you prefer.

This dish can be prepared ahead. Assemble the dish up to one day in advance and keep covered in the refrigerator. Then simply bake it the next day although you may need to add 5 minutes to the covered cook time.

You can also prepare, cook and freeze this dish making it great to have in the freezer for emergencies. Reheat in the oven or microwave.

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