Chicken fajita lasagne recipe - a spicy twist on a classic
This flavour-packed easy lasagne is perfect for a quick family supper as it uses lots of helpful shortcut ingredients, requires no pre-cooking and takes minutes to assemble
Mexican inspired flavours makes this chicken filled lasagne recipe a tasty twist on a classic lasagne.
Chicken, sweetcorn, peppers, fajita seasoning and salsa gets layered with tortillas and cheese sauce and topped with Cheddar for a delicious midweek treat.
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Yields:
6 - 8 serving(s)
Prep Time:
10 mins
Cook Time:
40 mins
Total Time:
50 mins
Cal/Serv:
288
Ingredients
50g
tomato puree
2 x 200 g tubs fresh salsa
35g
sachet fajita seasoning
4
cooked skinless chicken breasts, torn into bite size pieces
125g
roasted red pepper from a jar, roughly chopped
198g
tin sweetcorn, drained
Large handful fresh coriander leaves, chopped
2
large wheatflour tortilla wraps
350g
tub fresh cheese sauce
100g
mature cheddar cheese, grated
Directions
Step 1Preheat the oven to 200°C (180°C fan) mark 6. Put the tomato purée in a large bowl with 1tbsp water, the salsa and the fajita seasoning. Stir to combine. Add the chicken, chopped pepper, sweetcorn and most of the coriander, then stir again until everything is coated in the sauce.
Step 2Spoon half the mixture into a large ovenproof dish or roasting tin. Top with a tortilla (trim to fit the tin, if needed, and use the trimmings to fill in any gaps). Spread a third of the cheese sauce over the top of the tortilla and sprinkle over half the cheddar cheese. Repeat the layering with the remaining chicken mixture, tortilla, the rest of the cheese sauce and the cheddar.
Step 3Cook in the oven for 35-40min until golden and bubbling. Sprinkle over the remaining coriander and serve.
This would also work with Quorn pieces or added roasted veg, in place of the chicken, if you want to make this dish veggie.
For more lasagne recipes check out our gallery of our team's favourites.
Per serving:
Calories: 288
Fibre: 4 g
Total carbs: 18 g
Sugars: 9 g
Total fat: 13 g
Saturated fat: 6 g
Protein: 22 g
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An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
