Enchilada Lasagna

1 Tablespoon oil
1 large Jalapeno, seeded and stemmed, finely chopped
1 large sweet onion, diced (approx. 1 1/2 cups)
2 garlic cloves
1 - 1 1/2 lbs skinless boneless chicken breasts (thighs), cubed
1 teaspoon Mexican oregano
3 cups Queso Fresco (you can substitute Monterey Jack cheese, if necessary)
3 cups sharp cheddar cheese, shredded
Salt & Pepper
15 6-inch crunchy corn tostadas
cooking spray
Enchilada Sauce (recipe can be found here)

1. Heat oven to 350 degrees.

2. Heat oil in skillet over medium high heat. Salt and pepper chicken to taste. cook chicken through approximately 8-9 minutes. Remove chicken from pan.

3. Lower heat to medium low heat and add onions and jalapenos with a pinch of salt to sweat, approximately 5 minutes. Add garlic and oregano and cook three minutes. Add chicken back to the pan and cook one additional minute. Remove from heat.

4. Spray a 13 x 9 glass baking dish with cooking spray. Lightly coat the bottom of the pan with enchilada sauce. Dip tostadas in sauce and line bottom completely. Add 1/2 chicken mixture and top that with 1/3 of the cheddar and Queso Fresco. Repeat next layer. End with the last of the tostadas dipped in sauce, pour remaining sauce on top with last 1/3 of cheese mixture. Cover with tin foil and cook on the middle rack for 30 minutes. Remove from foil and cook 10 minutes uncovered. Remove from oven and let stand for 5-10 minutes.

Enchilada Sauce

1 Serrano, finely chopped with seeds
2 Chipotle peppers, finely chopped with seeds
4-5 garlic cloves, minced
2 1/2 teaspoons Mexican chili powder
1 1/2 teaspoons toasted cumin seed, finely ground or 1 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon pepper
Large can of tomato sauce (approx. 3 cups)

1. Combine all sauce ingredients in sauce pan. Bring to a boil. Reduce heat and simmer 15 - 20 minutes. Remove from heat.