COOKBOOK: Mag Recipe
Mexican! I’ve been making lot’s of Mexican dishes lately and I can’t choose which one I’ve liked best! Here’s another delicious dish which can be added to your Mexican dinner plan. Super easy to make, super delicious. I call this my Mexican lasagna! The family will love it.
1 tablespoon of olive oil
3-4 chicken breasts, approx 900g
Salt and pepper
6 x 20cm flour tortillas
5 cups grated tasty cheese
TOMATO CHILLI SAUCE
2 red chilli, chopped finely
1kg tomatoes, chopped
1 handful of chopped parsley
4 spring onion (shallots), sliced
1 handful chopped chives
4 cloves of garlic, chopped
Salt & pepper
480g tomato pasta sauce
Pre-heat the oven to 180C
Please the chicken breast in an oven dish, add olive oil over the pieces along with salt and pepper. Bake in oven for approx 40mins. Remove and allow it to stand.
Place tomato, chilli, parsley, chives, garlic, salt and pepper in bowl and mix well. Add the tomato pasta sauce and combine. Set aside.
Slice the cooked chicken either with a knife or an electric knife.
In a deep oven proof casserole dish, place two tortillas at the base of the dish. They should overlap slightly.
Take a third of the tomato mixture and spread over the tortillas.
Take a third of the cheese and spread over the tomato mixture.
Take a third of the chicken and spread over the cheese.
Repeat the layers 2 more times.
On the last layer, swap the chicken with the cheese (you may need a little extra cheese)
Bake in oven for approx 30mins or until golden in colour.
Remove carefully and its now ready to be served. Serve with green salad and sliced avocado.
THIRD LAYER : swap the order of chicken & cheese