Enchilada Lasagna Name: Farah Garcia Base: Camp Pendleton Recipe: What you need: At least twelve Corn Tortillas. 2 15 oz cans of enchilada sauce OR one large can. 2 packages of queso fresco At least one pound of chicken (preferably boneless skinless if you are trying to save time), use more if you like it really meaty. One large red onion. Vegetable oil. Preheat your oven to 375. Boil your chicken and shred it up. Crumble your Queso Fresco in a bowl and set it aside. Chop up your onion to whatever size you like and put that aside also. Heat your oil in a skillet. In another skillet put some of the enchilada sauce and warm it on low. Get a casserole dish, and make your first layer of corn tortillas by first frying in the oil for a bit and when it gets crispy put it in the enchilada sauce and get it covered in the enchilada sauce. Then you move it and lay it flat in the casserole dish. Make a layer of corn tortillas like this. Overlapping them as needed. You should have at least 6 on the bottom of a normal casserole dish. At least 8 if it is a large one. Put a layer of the shredded chicken and queso fresco and red onion. Add a little of the enchilada sauce and then do another layer of the tortillas that have been fried and put in the enchilada sauce. Then another layer of the chicken and cheese and onions and sauce. Keep doing this until you have gotten to the top of your casserole dish (or run out of food). Put the casserole uncovered in the oven for about 30 minutes at 375. Take it out earlier if it seems like it is getting dry. You just want the tortillas to get crisp.