A spicy “Mexican lasagna” deliciously braised in the oven. Filled with chicken, jalapenos, lentils, cheese and a homemade enchilada sauce, this dish will make you crave for more.
Preparation time: 40 min + Cooking time: 40 min = Total time: 1h 20min
Serves 4 people.
| 5 tb. | Olive oil |
| 400g | Chicken breast |
| 1 | Onion, in half-rings |
| 115g | Sliced green jalapenos |
| 130g | Black (beluga) lentils |
| 3 tb. | Flour |
| 3 tb. | Sweet paprika powder |
| 1 ts. | Garlic powder |
| 5 ts. | Chili flakes |
| 2 ts. | Oregano |
| 1 ts. | Black pepper |
| 600ml | Vegetable stock |
| 8 | Flour tortillas (about 20cm in diameter) |
| 200g | Cheddar cheese, grated |
| Cilantro | |
| Salt |
Simple Steps to Succeed
- Cut the chicken into small pieces and season with salt and pepper.
- Heat 2 tb. of olive oil in a pan. Once hot, fry the chicken breast until done.
- In the meantime pour the lentils with 400ml of water into a small pan. Heat until the water cooks, reduce heat and let it cook until soft. Season with salt once done.
- Add the onions to the pan with the chicken and sauté until translucent.
- Add the jalapeños and let it fry for a minute. Set aside in a bowl, but keep the pan for the sauce:
- Heat 3 tb. of olive oil. Add all the spices, flour and 1 ts. of salt and quickly deglaze with the vegetable stock. Reduce the sauce until thick, keep stirring to make a smooth, homogenous sauce. Optionally you can season the sauce with hot sauce.
- Preheat the oven to 180°C.
- Spread a spoonful of sauce on a tortilla. Note that you should use only about a third of the sauce in total for the filling.
- Add an eighth of the lentils in the middle (as shown on the picture). Also add an eighth of the chicken-jalapeño mixture.
- Sprinkle some cheese on top. Note that you should use only about a third of the cheese in total for the filling.
- Roll it up and place in a reasonable sized baking tray that is just big enough to fit all eight tortillas.
- Spread the remaining sauce on top and sprinkle with all the remaining cheese.
- Put in the oven for about 20 minutes.
- Garnish with chopped cilantro and serve hot.
