Sundays are typically quiet affairs where I spend much of the day cleaning and generally preparing for the week ahead. It is also the day I cook myself the meals I need for the coming work week, so much of my Sunday afternoons are spent in the kitchen. In my Sunday Dinner series, I highlight some of my culinary concoctions. This week’s dinner is…
Tortilla Chicken Lasagna
Italy meets Mexico in this dish, and it’s an absolute delight. I hope you’re hungry though, since this carb-heavy dish packs quite a punch. On their own, I have an unending appetite for enchiladas or lasagna, but when fused together for this meal, I was stuffed much quicker than I thought I’d be. With too much of it leftover and me off work for a couple of weeks, I decided to freeze the rest of it for a future meal.
This is the first time I made this, and with too much to do this week around the house, I decided I would just whip this up without adding too much to the stuffing. It would have been easy to add spinach or pesto to this, as is usually the case with chicken lasagnas — or for more of a kick, some salsa and guacamole to make it more like enchilada towers, but instead I stuck to the very basics. Homemade tomato sauce, cheese, chicken and corn tortillas.
Served this up with a side Caesar salad and a glass of a cheap Italian red wine and you’re good to pass out to your favourite Netflix show immediately after dinner.
3 cans Hunts Tomato Sauce
1 can Chicken Broth
3 tbsp black pepper
2 tbsp ground cumin
6 garlic cloves, minced
1 tsp salt
1.5 tbsp chili powder
1 tbsp chili flakes (optional)
2 tsp parsley
5 chicken breasts, cut into 2-3cm cubes
10 corn tortillas
2 cups minced onions
2 garlic cloves, minced
1 tbsp oregano
5 cups shredded cheese (I used Tex-Mex)
1.5 tbsp olive oil
Non-stick cooking spray
- Place all of the ingredients for the sauce into a pot and bring to a boil on high heat for about 10 minutes, whisking everything together to ensure it’s all nice and blended.
- Reduce heat to medium for the sauce, letting it simmer an additional 10 minutes. Once done, set the sauce aside in an open pot (do not cover) until you are ready to use it in your lasagna.
- Saute the chicken, garlic and oregano for about 10-12 minutes until the chicken is cooked. Add onions to the saucepan and cook on medium for another 5-7 minutes. Once completed, set aside as well.
- Coat a glass baking dish (I used a 13×9) with the non-stick spray and add a ladle-full of sauce to the bottom of the dish, spreading it to cover the dish’s surface. Place 4 tortillas in the dish over the sauce.
- Top the tortillas with sauce, chicken and cheese before adding another layer of tortillas, sauce, chicken and cheese.
- Dump remaining sauce into the dish and top with 4 tortillas to cover it. Top with remaining cheese.
- Cook at 350 degrees for about 35 minutes covered with aluminum foil, Cook uncovered for additional 15 minutes or until the cheese is golden or bubbly.
I was pleasantly surprised when this came out of the oven. The tortillas in the middle were soft and chewy while the outer layers (particularly the bottom layer) was golden and crunchy. Also, you can freeze any leftovers for future meals. An excellent meal for those looking to change things up while keeping the familiarity of a classic dinner.