Enchilada Lasagna

One of Eric's top five favorite meals. It's that good.

Mexican Enchilada Lasagna
from Emeril Lagasse, www.foodnetwork.com, 2004

Ingredients:
4 T. unsalted butter
4 T. unbleached flour
2 c. milk
1 c. chicken stock
3 c. shredded pepper jack cheese
½ tsp. salt
18 corn tortillas
2 lb. cooked cubed or shredded chicken
2 tsp. Emeril’s Southwest Essence*
4 poblano peppers, roasted, peeled, seeded, & chopped
1 c. chopped green onions
3 c. shredded Monterey Jack cheese
1 c. chopped fresh tomatoes
2 T. chopped fresh cilantro leaves
4 oz. Queso Anejo (or Parmesan cheese)

Directions:
Melt butter in saucepan over med. heat; whisk in the flour and cook 1 min, stirring. Gradually whisk in milk. Add chicken stock and bring to a boil; cook about 10 min. Melt in pepper jack cheese and season with salt. Heat a small skillet over high heat. Spray each side of each corn tortilla with cooking spray and cook 30 sec./side. In a bowl, mix chicken, Essence, peppers, and onions together. Preheat oven to 350oF. Lightly grease 9x13” casserole dish. Spoon 1 c. of sauce onto bottom of dish. Top w/6 tortillas, spreading evenly. Top with ½ of the chicken mixture, 1 c. of the sauce, and 1/3 of the Monterey Jack cheese. Make another layer the same way. Top with remaining 6 tortillas, remaining sauce, tomatoes, cilantro, and remaining Jack cheese, then sprinkle Queso Anejo over the top. Cover w/aluminum foil and bake 20 min. Remove foil and bake 10 min. until brown on top. Serve with sour cream and fresh salsa or pico de gallo.

*Emeril's Southwest Essence consists of:
2 T. chili powder, 2 tsp. cumin, 2 T. paprika, 1 tsp. black pepper, 1 T. ground coriander, 1 tsp. cayenne pepper, 1 T. garlic powder (NOT garlic salt), 1 tsp. crushed red pepper, 1 T. kosher salt, and 1 T. oregano. Throw it all in an airtight container and store in a cool, dry place.

Here's Ian digging in: