By Chef Michael Brady


Download Enchi-lasagna.pdf

-2 pints FRESH Chili con carne (available in the FRESH dip bar)
-1 ½ lbs. shredded cheese (Mexican blend)
-Chipotle sour cream (see recipe below)
-10 FRESH flour tortillas

Chipotle Cream
2 small cans of chipotle in adobo sauce, pureed in a food processor
1 1/2 lbs. crème fraiche or sour cream
Salt and pepper to taste
8 jigs of Jalapeno Tabasco
2 bundles of fresh cilantro, roughly chopped

In a mixing bowl mix all ingredients and chill.

1-Preheat oven to 350 degrees.
2-Butter the bottom and the walls of a 9×9 Pyrex dish
3-Layer ingredients in the following order: chili con carne, cheese, tortillas, cream.
4-Repeat 3 times.
5-Sprinkle remaining cheese on top.
4-Bake for 30-45 minutes until heated through and cheese is slightly browned.