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Chicken fajita lasagne

Ingredients

  • 2 tablespoons olive oil
  • 1 red onion, sliced
  • 1-1/2 bell peppers (any colour combo), sliced
  • 2 garlic cloves, minced
  • 1 tablespoon chili powder
  • 680 grams boneless skinless chicken (thighs or breasts), cut into strips
  • 1/2 cup chopped fresh coriander
  • Juice of 1 lime
  • Salt and pepper
  • 1 650 milliliter jar prepared salsa
  • 6 large flour tortillas
  • 4 cups coarsely shredded Cheddar and/or Monterrey Jack cheese
  • Sour cream, for serving

Directions

  1. Preheat the oven to 375 °F.
  2. Heat the oil in a large sauté pan over medium high heat and add the onions and peppers, cooking until they just begin to soften, about three minutes.  Stir in the garlic and chili powder and then add the chicken, cooking all the way through, about eight minutes.  Stir in the coriander and lime juice and season to taste.
  3. To assemble the “lasagna”, spoon a little salsa into a large oval dish, spreading to coat the bottom. Lay two tortillas over this (it’s OK for them to overlap) and top this with half of the chicken fajita mixture.  Top the chicken with salsa and a third of the cheese.  Repeat layering with two tortillas, the remaining chicken, more salsa and another third of the cheese.  Finish with a final layer of tortillas, salsa and the remaining cheese.  Bake this, uncovered, for about 30 minutes, until the cheese begins to brown and the edges are bubbling.  Allow the “lasagna” to cool for ten minutes for scooping to serve.

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