About this recipe:A cheesy, spicy lasagne made with corn tortillas instead of lasange sheets. Add as many or as few chopped fresh chillies as you like.
450g chopped, cooked chicken breast meat
2 tablespoons butter
2 large onions, chopped
1 teaspoon freshly chopped jalapeno or chilli peppers
2 tablespoons minced garlic
2 teaspoons dried basil
1 teaspoon dried oregano
450g pasta sauce
450g passata or sieved tomatoes
120ml fresh salsa
450g grated mozzarella cheese
450g grated Cheddar cheese
15 small corn tortillas
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Method Prep:15min › Cook:1hr › Ready in:1hr15min
Preheat oven to 180 C / Gas 4.
In a large frying pan, brown chicken in butter. Add onions, chilli peppers, garlic, basil and oregano. Then add the pasta sauce, passata and salsa. Stir all together. Cover frying pan and simmer for 10 minutes over low heat.
In a lightly greased baking dish, place a layer of tortillas, then a layer of the chicken/sauce mixture, then a layer of mozzarella cheese. Repeat layers twice, then top casserole with Cheddar cheese and bake in the preheated oven for about 1 hour, until cheese is bubbly.