Ingredients
3 cups bbq chicken meat
shredded
to taste ground pepper
8 corn tortillas
1 cup onion
chopped
1 diced tomatoes
1 jalapeno chilli
sliced lengthwise in half and seeds removed
1 long red chilli
sliced lengthwise in half and seeds removed
1 tbsp Cream of Mushroom soup
1 cup chicken stock
2 cups tasty cheese
grated
coriander
to serve
sour cream
to serve
1 butter
Allergy Advice
Contains Dairy
Contains Gluten
Contains Soy
Equipment
- 1 lasagne dish (approx. 20cm x 30cm x 5cm deep)
- 1 heavy based frying pan
- 1 saucepan
- 1 baking sheet
Instructions
- Preheat oven to 180°C. Grease a lasagne dish, (approx. 20cm x 30cm x 5cm deep) with butter and set aside.
- Bring a heavy based frying pan to a medium heat and lay the chillies directly on the pan skin-side down until the skins blister and then flip over. Cook another few minutes until slightly blackened.
- Remove chillies, chop up and add to a saucepan with tinned tomatoes, mushroom soup and stock. Warm this mixture and set aside.
- Layer the chicken meat in the prepared dish, followed by a scattering of the onion, then a few whole tortillas, tomato mixture, and a handful of cheese.
- Continue the layers until you run out of chicken. Finish with a layer of tortillas, tomato mixture and then cheese.
- Place dish on a baking sheet and put it into the oven for 30 minutes until golden and bubbling.
- Remove from the oven and allow to rest for 10 minutes. Serve with fresh coriander and sour cream.
Notes
Tip
This a very Texan dish, and it only just hit me that it’s a direct copy of lasagne but with a tex-mex touch – enjoy!
Tip
I prefer to make my own cream of mushroom soup using regular button mushrooms but that’s another recipe, coming soon!
