Chicken Fajita Lasagne | Good Housekeeping UK
- 5 years ago
This flavour-packed easy lasagne is perfect for a quick family supper as it uses lots of helpful shortcut ingredients, requires no pre-cooking and takes minutes to assemble.
Ingredients
50 g (2oz) tomato puree
2 x 200 g tubs fresh salsa
35 g sachet fajita seasoning
4 cooked skinless chicken breasts, torn into bite size pieces
125 g (4oz) roasted red pepper from a jar, roughly chopped
198 g tin sweetcorn, drained
Large handful fresh coriander leaves, chopped
2 large wheatflour tortilla wraps
350 g (12oz) tub fresh cheese sauce
100 g (3 ½oz) mature cheddar cheese, grated
Directions
Preheat the oven to 200°C (180°C fan) mark 6. Put the tomato purée in a large bowl with 1tbsp water, the salsa and the fajita seasoning. Stir to combine. Add the chicken, chopped pepper, sweetcorn and most of the coriander, then stir again until everything is coated in the sauce.
Spoon half the mixture into a large ovenproof dish or roasting tin. Top with a tortilla (trim to fit the tin, if needed, and use the trimmings to fill in any gaps). Spread a third of the cheese sauce over the top of the tortilla and sprinkle over half the cheddar cheese. Repeat the layering with the remaining chicken mixture, tortilla, the rest of the cheese sauce and the cheddar.
Cook in the oven for 35-40min until golden and bubbling. Sprinkle over the remaining coriander and serve.
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Ingredients
50 g (2oz) tomato puree
2 x 200 g tubs fresh salsa
35 g sachet fajita seasoning
4 cooked skinless chicken breasts, torn into bite size pieces
125 g (4oz) roasted red pepper from a jar, roughly chopped
198 g tin sweetcorn, drained
Large handful fresh coriander leaves, chopped
2 large wheatflour tortilla wraps
350 g (12oz) tub fresh cheese sauce
100 g (3 ½oz) mature cheddar cheese, grated
Directions
Preheat the oven to 200°C (180°C fan) mark 6. Put the tomato purée in a large bowl with 1tbsp water, the salsa and the fajita seasoning. Stir to combine. Add the chicken, chopped pepper, sweetcorn and most of the coriander, then stir again until everything is coated in the sauce.
Spoon half the mixture into a large ovenproof dish or roasting tin. Top with a tortilla (trim to fit the tin, if needed, and use the trimmings to fill in any gaps). Spread a third of the cheese sauce over the top of the tortilla and sprinkle over half the cheddar cheese. Repeat the layering with the remaining chicken mixture, tortilla, the rest of the cheese sauce and the cheddar.
Cook in the oven for 35-40min until golden and bubbling. Sprinkle over the remaining coriander and serve.
Subscribe to the Good Housekeeping UK YouTube channel: https://bit.ly/2TM6CWC
View recipes, lifestyle and cleaning tips on the Good Housekeeping UK YouTube channel: https://bit.ly/2UAUHIi