I’ve really enjoyed cooking my way around and through the new Alton Brown cookbook. Last week, I made his Italian/Hispanic fusion dish, which he calls “Enchilasagna” or “Lasagnalada”. It is a layered dish, as you might guess from the name, but instead of noodles, it uses tortillas, and instead of Italian style tomato sauce, it uses a sauce with a more Mexican-style flavor. The only change I made to the recipe was that instead of using cubed chicken breasts, I ran chicken breasts and thighs through the meat grinder.
This recipe is really good, and my only problem with it is that, like the chicken parm meatballs, it makes enough to feed an army.
Enchilasagna – (plate by Wendy Wrenn)