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how to make Mexican Chicken Lasagna

Chicken breast: 250g (chopped)

Pinto bean: 1 cup (cooked)

Mushroom: 250g (chopped)

Fried onion: 1 Tbsp

Corn: ½ cup

Shredded Mozzarella cheese: 250g

Tomato paste: 4 Tbsp

Canned tomato: ½ cup

Hot red chili pepper paste: ½ tsp

Black pepper: 1 tsp

Red pepper: ¼ tsp

Onion powder: 2 tsp

Caraway powder: ½ tsp

Thyme powder: 1 tsp

Salt: 1 tsp

Olive oil: 2 Tbsp

Black pepper: ½ tsp (for chicken)

Salt: ½ tsp (for chicken)

Flatbread (tortilla, corn, pita, …): 3

Boiled water: ⅔ cup


Make it this way:

1. Marinate chicken with salt and pepper.

2. Heat the oil inside a pan and toss the chicken and fried onion inside it and sear until they are well cooked.

3. Add corn, pinto bean, potato, and hot pepper and sear for 3-5 more minutes.

4. Add tomato paste and spices. Cook for 3-4 minutes.

5. Add boiled water and mix them well until the sauce is thick. Leave it for another 5 minutes so that sauce boils a little.

6. Pick an oven dish (its size should match the size of the bread you chose) and fill the bottom with a thin layer of sauce.

7. Put the bread, ⅓ sauce, and a layer of cheese on the bottom layer. Repeat it in a way that you have sauce and cheese on the last layer.

8. Place it in a 180 ℃ preheated oven for 15-20 minutes until the cheese is melted and the bread are soaked in sauce.

9. Serve hot, with cold lemonade.


Preparation Time: 20
Cook Time: 40
Total Time: 60
Serving: 4
Calories: 1280


 Recipe for Mexican chicken lasagna

 Easy and quick Mexican lasagna with chicken and flat bread


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