Chicken Fajhita's Lasagne

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 394.2
  • Total Fat: 17.7 g
  • Cholesterol: 49.6 mg
  • Sodium: 462.9 mg
  • Total Carbs: 40.7 g
  • Dietary Fiber: 4.1 g
  • Protein: 19.0 g

View full nutritional breakdown of Chicken Fajhita's Lasagne calories by ingredient
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Introduction

This is my take on chicken Enchilladas, made into a flat baked lasagne. Crunchy on top and saucy underneath!! everyone enjoys it when I make it at home! This is my take on chicken Enchilladas, made into a flat baked lasagne. Crunchy on top and saucy underneath!! everyone enjoys it when I make it at home!
Number of Servings: 8

Ingredients

    Chicken Breast, no skin, 4 cut into strips
    Canned Tomatoes, 2 Tins
    Garlic, 3 cloves minced
    Corriander, 1 tsp
    Cumin seed, 1 tsp
    Chili powder, 1 tsp
    White Vinigar, 1 tbsp
    Lemon Juice, 1 tbsp
    Olive Oil, 1 tbsp
    Hot Chili Peppers, 1 pepper, cut into tiny pieces
    Paprika (Smoked), 1 tsp
    Flour Tortillas, 6 tortilla
    Red & Yellow Pepper, chopped
    Onions, raw, 1 cup, chopped
    Jalapeno Peppers, 1 cup, sliced
    Courgette, diced
    Cheddar Cheese, 1 cup, shredded
    Sour Cream, 1 cup

Directions

Heat the oil in a hot pan and add in all the herbs and spices including the garlic and chilli pepper, then add in the chicken and cook through.

Add in all the veggies and heat through.

Leave half a can of tomatoes to one side. In a bowl mix the spicy chicken and veg with the chopped tomatoes. Add tomato puree.

Using a lasagne dish, layer the chicken veg mix with tortilla wraps laid flat on top, adding another layer until the top. On the top layer of tortillas add the tomatoes and finish with cheese.

Bake in the oven for 20-30 Minutes.

Serve with salad and sour cream and enjoy!

Serving Size: Makes 8 Slices

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