Not sure if I have the name for this correct (actually it is not because I made it up, but sorry I couldn’t remember the Mexican name) but we were at our friend’s house recently who have a Mexican student staying with them and she offered to cook us dinner and the lasagne was the result.
This dish was fantastic so much so I decided to recreate it at home.
3 tins Tomatillos** (if you can’t get them just use tomatoes with the skin removed about 1-2 kilos you need a couple of litres of sauce.
1 Bunch Fresh corriander
Green Chillies as many as you want
2 cloves garlic
1 kg chicken breast
This recipe is really simple, just put all the ingredients for the sauce into a blender or thermomix and whiz it up until it is a smooth or chunky as you would like.
Preheat your oven to 180c
Pop the chicken breasts into a saucepan of water and bring to the boil and then turn them off and plae the lid on and just leave them for 30 minutes until they are cooked.
While you are waiting for your chicken fry up the tortillas is a small amount of oil on both sides.
Then cut up all your ingredients for the salsa and combine.
Remove the chicken from the water and chop or you can shred it with two forks whatever you have time for.
Now assemble your lasagne. Place a layer of tortillas in a baking dish followed by a layer of chicken, grated cheese and your sauce, then repeat until you have used up all your ingredients. You will have some sauce left over which you can serve on the side.
Pop it in the over for 30-40 minutes and then serve with sour cream over the top and your extra sauce and salsa on the side.
Blessings the Joy Girls xx
** If you are keen you can make these, they are really easy as long as you have Masa Flour and a Tortilla Press which you can also find at Monterey Mexiccan Foods. I made them with my fabulous new tortilla press with my 7 year old and it took no time at all. You just mix up the flour with water and salt into round balls, line the press with plastic warp on both sides and then push easy peasy. Perfect Tortillas.