This Mexican lasagna is a simple and very delicious family dinner

Looking for an easy dinner recipe that the whole family will love? Look no further! 

Packed with protein and flavours, this Mexican lasagna uses flour wraps instead of pasta and can be whipped us in less than an hour. 

Enjoy!

Mexican chicken lasagna

Ingredients

For the sauce

• 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 tbsp fajita mix

For the filling

• 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

To serve 

• 2 tbsp coriander, chopped

Method

1. To make the sauce, 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, fajita mix, sugar and chicken stock et simmer for 15 minutes. 

2. Mix the shredded chicken, the drained beans and sweetcorn in a bowl. 

3. Preheat the oven to 180°C.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 that they cover the sauce overlapping slightly. Add a third of the beans mixture, more tomato sauce, then sprinkle with cheese.

4. 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.

5. Top with fresh coriander and serve. 

TIP: if you want to make this dish vegetarian, remove the chicken and add another can of black beans. Use veggie stock instead of chicken stock.