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!
250g(8.8 oz) skinless chicken breastdiced (approx 1 very large, or two small chicken breasts)
1brown onionpeeled and chopped
50g(1.8 oz) chorizosliced into small chunks
2clovesgarlicpeeled and crushed
½tspcumin
¼tspcinnamon
½tspground coriander
pinchsalt and pepper
400g(14 oz) tin of good quality chopped tomatoes
200g(7 oz) tin of kidney beans or mixed beansdrained and rinsed
1tspsugar
1regular red chillifinely chopped (I use Fresno chillies)
White Sauce:
2heaped tbspsour cream
4tbspdouble/heavy cream
25g(5 tbsp) cheddar cheesegrated
You will also need:
2corn tortillascheck for gluten-free ones if required
120g(1 cup + 2 tbsp) mixed cheddar and orange cheesesuch as Red Leicester, grated
To Serve:
5chopped cherry/grape tomatoes
2tbspchopped fresh coriander (cilantro)
1chopped fresh chilli
½chopped avocado
Instructions
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.
2 tbsp olive oil, 250 g (8.8 oz) skinless chicken breast, 1 brown onion
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.
50 g (1.8 oz) chorizo, 2 cloves garlic, 1/2 tsp cumin, 1/4 tsp cinnamon, 1/2 tsp ground coriander, pinch salt and pepper, 400 g (14 oz) tin of good quality chopped tomatoes, 200 g (7 oz) tin of kidney beans or mixed beans, 1 tsp sugar, 1 regular red chilli
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.
2 corn tortillas
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.
120 g (1 cup + 2 tbsp) mixed cheddar and orange cheese
Serve from the pan, topped with chopped tomatoes, chopped chillies, fresh coriander (cilantro), and chunks of avocado.
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.