{Healthy Eating} Chicken Tortilla Lasagne Recipe

7:00 am

4        Tbsp Cooking Oil
600g Boneless, Skinless Chicken Breast / Tenderloins
2/3    Cup Chicken Stock
1         Onion, Finely Diced
1         Can Kidney Beans
1         Can Whole Corn Kernels
1         Can Diced Tomatoes
6        Tortillas
2 1/4 Cups Grated Cheese
          Sour  Cream

Creating your own, moist, shredded chicken

  • In your oil, in a hot pan, fry one side of your chicken pieces until starting to brown
  • Flip the chicken pieces and add your chicken stock
  • Turn down to a simmer and cook until tender
  • Drain all juices and use two forks to pull the moist chicken into shredded pieces
Creating the vege mix
  • Divide the diced tomatoes into two measurements
  • Into a large bowl, combine your onions, corn, beans and 1 measurement of your tomatoes
  • Grate your cheese and keep this to one side
Arranging the lasagne layers
  • Into a flat based baking dish, spread half the remaining tomatoes
  • Overlap two tortillas across the base
  • Spoon half the vege mixture in 
  • Top with half the shredded chicken and a sprinkling of both cheese and sour cream
  • Repeat for another layer
  • With your last two remaining tortillas, place these on top of your dish and fold the edges in down the sides of your dish
  • Spread with the remaining diced tomato portion and sprinkle with cheese
Bake at 210c covered with foil for 40 minutes.
Remove the foil and bake a further 10 minutes before serving warm

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