Tortilla lasagne with chicken

Name: Tortilla lasagne with chicken
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 600 g Chicken filet; 1 Onion; 1-2 Garlic cloves; 1 red pepper; 1 can(s) (425 ml each) Kidney beans; 1 can(s) (425 ml each) Vegetable corn; 1 red chilli pepper; 2 TABLESPOONS Olive oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 3 TSP Tomato paste; 1 can(s) (425 ml each) Tomatoes; 150 g Hard cheese (e.g. Comté; piece); 250 g Fresh cream; 7-10 Tbsp Grease; 6 Wheat cakes (40 g each; tortilla wraps)

AUTHOR
Kerry Mosley

DIFFICULTY
very easy

RATING

It does not always have to be noodle plates! We layer sauce and meat on tortilla wraps and gratinate everything with a juicy cheese cream.

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

600 g Chicken filet
1 Onion
1-2 Garlic cloves
1 red pepper
1 can(s) (425 ml each) Kidney beans
1 can(s) (425 ml each) Vegetable corn
1 red chilli pepper
2 TABLESPOONS Olive oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
3 TSP Tomato paste
1 can(s) (425 ml each) Tomatoes
150 g Hard cheese (e.g. Comté; piece)
250 g Fresh cream
7-10 Tbsp Grease
6 Wheat cakes (40 g each; tortilla wraps)

Directions

1
Wash the meat, dab dry and dice very finely. Peel onion and garlic. Clean and wash the peppers. Dice everything finely. Rinse and drain the beans. Drain the corn. Clean, wash and possibly seed the chilli. Cut into fine rings.
2
Heat the oil in a pan and fry the meat thoroughly, turning it over. Fry the onion, garlic, chilli and bell pepper briefly. Season with salt and pepper. Stir in tomato paste and sweat it on. Deglaze with tomatoes and juice. Bring to the boil and simmer for 1-2 minutes. Stir in corn and beans.
3
Finely grate the cheese. Ca. 2⁄3 Mix with crème fraiche. Line a greased ovenproof dish (approx. 24 x 31 cm; 5 cm high) with 2 flat cakes, slightly overlapping. Spread half of the chilli on top and cover with 2 flat cakes. Spread the rest of the chilli on top and cover with 2 flat cakes. Spread cheese cream on top and sprinkle with the rest of the cheese.
4
Bake in a preheated oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer) for approx. 30 minutes until golden brown.