Tortilla Lasagna

Ingredients for 4 servings:

• 1 pkt. Tortilla(s) (soft wheat tortillas), 8 pieces
• 250 g chicken breast fillet(s)
• 1 class can/n corn kernels (drained weight 140 g)
• 375 g tomato sauce with garlic
• 200 g cheese (e.g. Gouda), grated
• Salt
• Cayenne pepper
• Fat for the mold
• parsley for garnishing

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Mexican lasagna

Halve the tortillas. Preheat the oven to 175 degrees Celsius. Rinse the chicken fillet, pat dry, and dice very finely. Drain the corn in a sieve, rinse with cold water, and drain well. Heat 2 tablespoons of oil in a pan. Fry the chicken cubes until golden brown on all sides. Season generously with salt and cayenne pepper. Stir in the corn and tomato sauce. Simmer for about 4 minutes until the sauce thickens. Place a layer of tortilla halves side by side in a greased baking dish. Sprinkle with a little cheese and spread with half of the meat sauce. Sprinkle with another layer of tortillas and cover with a layer of tortillas. Cover with a little cheese and the remaining meat sauce. Finish with a layer of tortillas, brush with a little oil, and sprinkle with the remaining cheese. Bake the tortilla casserole in the oven at 175 degrees Celsius (Gas Mark 2) for about 30 minutes. Garnish with parsley if desired.