Mexican Lasagne Recipe

Name: Mexican Lasagne
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 (250 g) pkts frozen chopped spinach, thawed; 850 g sweet potatoes, peeled & grated; 435 g refried beans; 1 ½ cups cooked chicken, shredded; 300 ml sour cream; ½ cup fresh coriander, chopped; 6 large soft flour tortillas; 420 g sweet corn; 2 cups tasty cheese, shredded; 375 g chunky salsa

Servings: persons

2 (250 g) pkts frozen chopped spinach, thawed
850 g sweet potatoes, peeled & grated
435 g refried beans
1 ½ cups cooked chicken, shredded
300 ml sour cream
½ cup fresh coriander, chopped
6 large soft flour tortillas
420 g sweet corn
2 cups tasty cheese, shredded
375 g chunky salsa

1
Preheat oven to 180.C.
2
Grease a 10 cup baking dish.
3
Squeeze out excess liquid from spinach and sweet potato place into separate bowls.
4
Combine beans, chicken, cream & half the coriander.
5
Place 2 tortillas in base of baking dish, top with layers of 1/2 each of the sweet potato, then chicken mixture, then corn and spinach, then 1/3 cheese.
6
Repeat layers and top with tortillas and spread with salsa.
7
Sprinkle with remaining coriander & cheese, cover with foil.
8
Bake for 35 minutes Uncover, bake for 15 mins more or until cheese is bubbly.
9
Cool for 10 mins before cutting and serve with a green salad.

1489

kcal

Calories

Fat

208

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 (250 g) pkts frozen chopped spinach, thawed, 850 g sweet potatoes, peeled & grated, 435 g refried beans, 1 ½ cups cooked chicken, shredded, and more.

Yes, Mexican Lasagne falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Mexican Lasagne

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