Saturday, 10 December 2011

Chicken Fajita Lasagna

I promised you this little beauty from Jewhurst's repertoire - Chicken Fajita Lasagna:

This is a brilliantly simple dish that can be prepared in advance and just popped in the oven when you need it. It also freezes really well once cooked so make a big batch and keep some for another day.

Chicken Fajita Lasanga
(Serves 4-6 people)

Fry 2-3 chicken breasts in some olive oil, along with a red and yellow pepper, until the chicken is browned.

Pour in 2 jars of fajita sauce, we used Old El Paso but Discovery is also good.

Simmer for 10 minutes. Meanwhile get out a large lasagna dish and grease with butter. Begin to layer tortilla wraps with the chicken, starting and ending with the tortillas.

Sprinkle grated cheese over the top. If you are making it in advance, wait until it is cool before transferring to fridge or freezer. If you are eating it straight away, put it in a 190deg oven until the sauce is bubbling, the cheese has melted, and the tortillas are brown and crispy.

Serve with a nice salad and/or some crusty bread.

We really love this dish because it is so easy. You could make a few additions to our recipe - perhaps a few chillis to up the heat a bit, or some creme fraiche to cool it down. Lovely!

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