With the second half of the jar of fajita sauce used in the Chicken Enchilada Courgette Boats made the other day, I made a Chicken Fajita Lasagne. I love using tortillas instead of lasagne sheets to create Mexican style lasagnes, it just works so well. This was delicious and really simple to make. I added in a bit more veg than the original recipe called for as it needed using up and I served it with some sour cream and chopped avocado.
Chicken Fajita Lasagne (adapted from You Big Eejit)
(17 WW ProPoints per serving)
2-3 chicken breasts
1/2 onion, chopped
1 cloves garlic, chopped
1 red or yellow pepper, chopped roughly
1/2 small courgette, chopped
1/2 jars fajita sauce
2 corn tortillas
Preheat the oven to 190C.
Spray a pan with cooking spray and fry the chicken for a couple of mins. Add in the onion, pepper and courgette and cook until soft. Add in the garlic and cook for 1 min more. Pour in 2 jars of fajita sauce, and simmer for 10 minutes.
Meanwhile get out a small lasagne dish and spray with cooking spray. Cut the tortillas in half place half a tortilla in the bottom of the dish, followed by half the chicken mixture, layer another half tortilla on top and then the rest of the chicken mixture and then the last two half tortillas on top. Sprinkle grated cheese over the top.
Bake in the oven for about 30 mins or until the top is golden and the sauce is bubbling. Serve.