Chicken Fajita Lasagna
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Ingredients
Lasagna- 3 Red peppers, thinly sliced
- 3 Yellow peppers, thinly sliced
- 3 Green peppers, thinly sliced
- 2 White onions, thinly sliced
- 4 Chicken breasts, thinly sliced
- 2 1/2 tbsp Fajita spice
- 2 tbsp Oil
- 2 tsp Oil
- 2 cloves Garlic, minced
- 2 cups Tomato puree
- Salt, to taste
- Pepper, to taste
- Lasagna sheets
- Mozzarella cheese, sliced
- 3 tbsp Butter
- 3 tbsp All-purpose Flour
- 2 1/4 cups Milk
- 3/4 cup Cheddar, grated
- 3/4 cup Yellow cheddar, grated
- Salt, to taste
- Pepper, to taste
- 2 tbsp Cilantro, chopped
Instructions
- Preheat oven to 350F.
- Place chicken, peppers and onions and chicken in a baking dish.
- Add the fajita spice and 2 tbsp oil and stir to evenly coat the chicken and vegetables.
- Bake until the chicken and vegetables are cooked through, about 20 minutes.
- In a saucepan, heat 2 tsp oil over medium heat. Sauté garlic for about 2 minutes.
- Add tomato puree, season with salt and pepper and simmer 5 minutes.
- Add the chicken and peppers to the sauce, remove from heat and set aside.
- Make the béchamel sauce by melting butter in a pan over medium heat. Add the flour and whisk to combine well. Slowly pour in the milk, whisking continuously. Bring to a simmer. Add half of each cheeses, cilantro, salt and pepper and whisk until cheese has melted and is well incorporated.
- In a 9×13 baking dish, spread a layer of chicken fajita mix, a thin layer of béchamel and some of the remaining cheese. Top with a layer of lasagna sheets followed by chicken mix, béchamel and cheese. Repeat for 3 layers and spread béchamel on the top layer with a final layer of cheese. Cover with parchment paper and foil.
- Bake for 20 minutes then remove the cover and cook for another 5 minutes, until golden brown.
- Let sit 5 minutes before slicing and serve warm.
Notes
Recipe adapted from Food.Theffeed.com