Enchilada Lasagna Recipe - Alton Brown

Ingredients

• 2 dried chipotle chiles, stems and seeds removed, diced
• 3 cloves garlic, minced
• 2 1/2 teaspoons chili powder
• 1 1/2 teaspoons toasted cumin seeds, freshly ground
• 2 cups chicken broth
• 3 cups tomato sauce
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1 tablespoon vegetable oil
• 1 pound boneless, skinless chicken breasts or thighs, cubed
• 1 1/2 cups diced onion
• 1 teaspoon kosher salt
• 1 cloves garlic, minced
• 1 teaspoon dried oregano
• 12 (6-inch) corn tortillas
• 3 cups shredded queso fresco or Monterey jack cheese