Mexican chicken lasagna
A little twist on the classic lasagna that you can whip up in minutes!
1 tbsp olive oil
1 onion, chopped
1 red pepper, chopped
2 red chillies, mostly deseeded and finely chopped
2 can chopped tomatoes
250ml chicken stock
1 tbsp sugar
1 can black beans, drained and rinsed
500g leftover rotisserie chicken, shredded (or 500g chicken breast, cooked)
300g sweet corn
300g shredded cheese (mozzarella, cheddar)
6 flour tortillas
2 tbsp coriander, chopped, to serve
Heat the oil in a pan on the stove and fry the onion, pepper and chilli. Season with salt and pepper. Add the canned tomatoes and sugar and let simmer for 15 minutes.
Preheat the oven to 170°C. Mix the shredded chicken, the drained beans and sweetcorn in a bowl.
Start to assemble the lasagne by spreading a couple of spoons of the tomato sauce into the bottom of an ovenproof dish. Layer on 2 tortillas so they cover the sauce, overlapping slightly.
Add a third of the beans mixture, more tomato sauce, then sprinkle with cheese. Repeat the process, finishing up with tomato sauce and shredded cheese on top.
Bake in the oven for 30 minutes, and let it rest for about 10 minutes before cutting. Top with fresh coriander and serve.
