This Enchilada Skillet Lasagne (or lasagnA if you're outside of the UK!) is a super simple meal, made with chicken and chorizo in a spicy tomato sauce, Using corn tortillas instead of pasta means you can have this dinner on the table in 20 minutes! A Mexican twist on the classic Italian dish!
In a large frying pan, heat up the oil and cook the chicken on a medium-to-high heat for 3 minutes until sealed. Add in the onion and cook for a further couple of minutes.
Add in the chorizo and cook for a minute, then add the garlic, cumin, cinnamon, ground coriander and a pinch of salt and pepper. Cook for another minute, then add in the tinned tomatoes, kidney beans, sugar and chopped chillies. Bring to the boil and allow to simmer gently, whilst you mix your white sauce.
In a bowl, mix the sour cream, double cream and cheese. This is your white sauce.
Now it's time to layer up. Spoon out half of your meat sauce into a bowl and flatten out the remaining sauce in the pan. Place one corn tortilla on top of the meat sauce. Then spread half of the white sauce on top of the tortilla.
Top with the remaining meat sauce from the bowl. Then place your second tortilla on top, and spread on the rest of the white sauce.
Sprinkle on the cheese, then turn off the heat and place the pan under a grill (broiler) for a couple of minutes until the cheese is melted and bubbling.
Serve from the pan, topped with chopped tomatoes, chopped chillies, fresh coriander (cilantro) and chunks of avocado.
Can I make it gluten free?
Yes, swap out the corn tortillas for a gluten free version..
Can I make it ahead?
You can make the chicken-chorizo sauce (up to the end of step 2) ahead of time, then cool, cover and refrigerate or freeze the chicken-chorizo sauce. Defrost and then reheat the sauce until piping hot before continuing with the recipe (the sauce is great served over pasta too). If you try to make the full recipe ahead, I find the tortillas can go a little soggy..
Will it freeze?
I don't recommend freezing this dish, as the tortillas may go soggy and the cream may separate. You can make and freeze the chicken and chorizo sauce though. Defrost and then reheat the sauce until piping hot before continuing with the recipe..Nutritional Information is per serving.