Three Pepper and Chicken Mexican Lasagna

3-4 dried pasilla peppers
3-4 dried guajillo pepper or other type of dried Mexican pepper 2-3 chipotle peppers, canned
1-2 cups heated broth (chicken or vegetable)
¼ to ½ cup canola oil
2 cloves garlic
Salt and pepper to taste

4 chicken thighs, boneless, skinless
2 teaspoons cumin
2 teaspoons garlic powder
2 teaspoons salt
2 teaspoons pepper
2-3 teaspoons canola oil
10 medium flour tortillas
2 cups queso fresco cheese, crumbled
2-3 tablespoons fresh cilantro, minced




Heat the dried peppers in a pan over medium heat. When the chiles are soft and warm, about 2 minutes, carefully cut off the stem and discard. Cut chile in half lengthwise exposing the seeds. Use a small knife or spoon to scrape off the seeds and discard. Gloves will protect the skin from the oils in the peppers which can cause irritation to skin and eyes. Place dried peppers and chipotle peppers in a blender. Add the broth, oil, garlic, salt and pepper and blend to the consistency of a smooth thick sauce. Add more broth or oil to desired consistency. Add salt and pepper to taste.

Preheat oven to 375oF. Prepare the chicken by cutting into thin strips. Season with salt, pepper, garlic powder and cumin. Heat oil in a large sauté pan. Add chicken and sauté 3-4 minutes, or until chicken is almost fully cooked. Prepare the "lasagna" by spraying or lightly greasing an oven safe pan. Lay one tortilla in the pan, add some chicken, drizzle some sauce, and sprinkle with queso fresco cheese. Repeat the process to use 5 tortillas. Repeat process to create 2 separate circular lasagnas. Pour remaining sauce over each lasagna, coating entire tortilla, sprinkled with cilantro. Bake in oven for 15-20 minutes. Remove and rest a few minutes before cutting and serving.