Enchilada lasagne Pie

Yield: 8 slices.


Chicken thighs (boneless & chopped) – 3
Fajita seasoning mix – 3tbsp
Red pepper (chopped into cubes) – 1
Onion (chopped into cubes) – 1
Mixed beans in water – 1 can
Chopped Tomatoes – 1 can
Seeded tortilla wraps – 4
Cheese to taste (grated)

Serve with: sour cream, cheese, avocado & corriander leaves


Select a non-stick frying pan that is the same size as the tortilla wraps.
Fry the chicken thighs on high heat. Add the fajita seasoning mix, red pepper and onions – fry untill cooked. Add in the mixed beans and chopped tomatoes. Once warmed through empty this filling into a bowl.

Place 1 tortilla wrap in the base of the frying pan. Spead 1/3 of the filling evenly onto the tortilla. Sprinkle with cheese.
Place another tortilla wrap on top, spread another 1/3 of the filling, add cheese, and another wrap.
Spread the last 1/3 of the filling, add cheese and the last tortilla.
Keep on a low heat covered with a lid for at least 10 minutes untill the cheese inside the layers has melted.

Turn out onto a plate and serve in slices.