Are You Ready to Rumble? Chicken Enchilada Lasagna

I am incredibly excited to announce that I won the Boston Globe's Superbowl Recipe Rumble today for my Chicken Enchilada Lasagna. As one of ten finalists selected by Boston Globe Food Editor Sheryl Julian, my recipe was ultimately chosen as the winner by Chef Paul Wahlburg, owner and Executive Chef at Alma Nove in Hingham, MA (and big brother to Donnie & Mark Wahlburg).

Chef Wahlburg wrote: "... [the] chicken enchilada lasagna is the winner. The great mix of spices and the use of both the thigh and breast of the chicken is fantastic. All of the flavors will blend well together. The use of the collard greens and the corn tortillas really bring it all together. I like that it could be an entree if you served it with a salad, or also simply an appetizer. This dish is super for Super Bowl Sunday! Go Pats!"

Chicken Enchilada Lasagna ~ Serves 8-10
Note: shredded chicken recipe is a double recipe. Use half for Enchilada Lasagna and freeze half for another recipe such as Chicken Tortilla Soup
1.5 lb boneless, skinless chicken thighs
1.5 lb boneless, skinless chicken breasts
1/2 Tbs. ground cumin
1/2 tsp.pasilla powder
1 tsp. chipotle powder
1 cinnamon stick
2 bay leaves
2 large cloves garlic, minced
1 Tbs. oregano
1/4 tsp. black pepper
2 pinches salt
27 oz. tomato puree

Combine above ingredients in a Dutch oven and bake at 325º F for 90 minutes. Let cool and shred chicken with a fork. Divide into two portions and discard bay leaves & cinnamon stick. Freeze one portion for use another day and refrigerate the other overnight.

The next day, assemble the lasagna. Begin by preheating the oven to 350º F.

Enchilada Lasagna
1/2 recipe shredded chicken and sauce (above)
4 large red and/or green peppers, sliced
2 cups diced onion
2 cups shredded collard greens (may substitute spinach)
Pinch pasilla powder
Salt and pepper to taste
1 package corn tortillas
2 cups shredded cheese (cheddar, Monterey jack and/or Colby)

Sauté onions and peppers until translucent. Add collard greens, shredded chicken, and sauce. Combine well. Season with pasilla powder, salt, and pepper. In a large (13x9) casserole dish, layer the enchiladas, followed by the shredded chicken and vegetable mixture, until you reach the top of the pan. Cover with shredded cheese. Cover with aluminum foil and bake 25 minutes. Uncover and bake another 15 minutes or until cheese is melted and golden.

Serve hot with guacamole, sour cream, and salsa.

Please view the original post on Boston.com here.