• Holohan Coaching

Mexican Tortilla Lasagne

I've never met anyone who wasn't a fan of Lasagne or Mexican food. Here I've combined the two for a great meal for a medium day on the bike. You could up the carbs for a big day with the addition of some coriander/lime spiked rice.


  • left over chicken (see note below)

  • 1 onion

  • 1 celery stick

  • 1 small carrot

  • garlic

  • 1 tbsp ancho chilli flakes

  • 2 tbsp paprika

  • 1 tbsp oregano

  • 1 tbsp chipotle paste

  • 1 tsp ground cumin

  • 1 tin tomatoes

  • 3 or 4 corn tortillas

  • grated cheddar cheese

  • sliced avocado

  • 2 finely sliced spring onion

  • chopped fresh coriander leaves

  • lime

  • yoghurt

  • your fav hot sauce

If you've not got any left over chicken start by poaching 3 or 4 chicken thighs. Or just use chicken or lean pork mince. If you're doing the latter brown it when you sauté the onions.

Shred your chicken with two forks so it looks like pulled pork and set it aside.

Set sauté pan on low heat and add a diced onion, carrot and celery stick with a glug of good olive oil. Slowly cook until they're softened, about 10 - 15 min depending on how fine you've chopped them. Add the minced garlic, 2 or 3 cloves depending on how much you like it! Remember, it's good for the blood! Give it a minute or two then add all your spices and chipotle paste and again cook for a minute or two.

Add the tinned tomatoes then fill the tin with water and add that too. Cover with a well fitting lid and leave it to simmer for 15 to 20 min or until the sauce has thickened. Pre heat your oven to 200 degrees fan assisted while this is happening. Once the sauce is ready, add your shredded chicken, taste and adjust the seasoning. More salt? Want it hotter? Now's the time to tailor it to your liking.

You'll need a suitable dish. Lightly coat it with oil then go in with layer of sauce, tortilla*, sauce, tortilla...You get the idea. Finish with a layer of sauce topped with the cheese.

Bake that bad boy for around 20 minutes until it's all nice and gooey. In the mean time get the other bits ready. Use half the lime and squeeze it over the avocado to stop it browning.

Once it's ready resist the temptation to go straight in! Leave it for 10 min or so. This way when you cut it to it everything will have firmed up and wont leak out. Also you won't burn your mouth with molten cheese!

*I have gone for corn tortillas. They're made from a whole grain unlike the refined wheat ones. There's more vitamins, minerals and fibre. Plus it tastes way more authentic.

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