So I’m on the Mexican bandwagon again – as it appears to be great food that a toddler will eat. When you don’t make things too spicy, Mexican contains a lot of Mr Moo’s favourite foods – rice, grated cheese, steamed corn, chicken, avocado, tortillas… Put all that together and I’m pretty happy with the meal that he has devoured!

I thought that I would create a Mexican inspired ‘lasange’ using my enchiladas sauce that I created when I made these delicious vegetarian enchiladas. So delcious that my husband didn’t realise that they were vegetarian!

MEXICAN LASAGNE

2 chicken breasts

2 red onions

2 red capsciums

1 bunch of coriander

1 brown onion

2 cloves of garlic
1 tablespoon of cumin seeds
1 tablespoon of coriander seeds
1 teaspoon of turmeric
1 teaspoon of oregano

2 cups of grated cheese
10 tortillas

In a sauce pan drizzle some oil and brown your brown onion and garlic before adding cumin, coriander, turmeric and oregano and allow to become fragrant before covering with the passata, chili and a cup of water. Allow to simmer for 10 minutes.

Pour your sauce over the chicken mixture and then warm your tortillas so you are ready to assemble the ‘lasagne’. Add a little sauce to the bottom of a baking dish. Layer on tortilla strips and then top with chicken mixture and cheese. Repeat the process until you add your final tortilla layer – top with cheese and jalapeños and then bake in a 160 degree oven for 25 minutes or until the cheese is golden.

Serve with crushed avocado, fresh lime and sour cream.