Mexican Chicken and Bean Lasagne

    1 hour

    A fabulous twist on an old favourite with chicken instead of beef and tortilla instead of pasta. This recipe is a winner with my family, friends and healthy too.

    5 people made this

    Serves: 6 

    • 4 cloves garlic, crushed
    • 400g chicken mince
    • 1 teaspoon ground cumin
    • 1 teaspoon paprika
    • 1 chilli, de-seeded if preferred and finely diced
    • 1 onion, finely diced
    • 1 small capsicum, finely diced
    • 1 (400g) tin tomatoes
    • 1 (400g) tin red kidney beans, drained
    • 1 (400g) tin or fresh corn kernels
    • chilli flakes, to taste
    • 1 cup (250ml) light sour cream
    • 6 tortillas
    • grated cheese, to top

    Preparation:20min  ›  Cook:40min  ›  Ready in:1hour 

    1. Crush garlic and combine with chicken mince, cumin, paprika, chilli and diced onion.
    2. Preheat oven to 160 degrees C.
    3. In a large saucepan cook chicken mixture over medium heat until cooked through. Add capsicum, tomatoes, beans, corn, chilli flakes and additional spices to taste.
    4. Simmer gently for 15 minutes stirring occasionally.
    5. While chicken is cooking take half the sour cream and spread a generous amount onto one side of each tortilla.
    6. Spread 1/5 of chicken mixture into the bottom of a medium sized lasagne dish and top with a layer of the tortillas cream side down.
    7. Spread more sour cream onto the exposed side of the tortilla and top with another 1/5 of the chicken mixture. Repeat this until all chicken and tortillas are used.
    8. Top with any remaining sour cream and grated cheese.
    9. Bake for approx 40 minutes or until cheese has melted.
    10. Serve with salad and jalapenos.

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    Reviews in English (1)


    This is really good, forget making lasagne, just mash up an avocado, then put mince mixture in bowl, throw on the dining table with sour cream, the tortillas or I used bread wraps, some spinach or lettuce ( green stuff ) then just let the family put together whatever they like. Really yummy  -  10 Jun 2013