Mexican Lasagne

mexican chicken lasagne

  • 2 tablespoons chopped fresh coriander
  • 1 packet (200 g) full fat soft cheese
  • 200 g mature Cheddar cheese, grated, divided
  • 1 onion
  • 2 jars (395 g each) enchilada cooking sauce, divided
  • 8 (19-cm) corn tortillas (about 300 g total weight)
  • 450 g skinless, boneless cooked chicken, diced
  • Additional chopped fresh coriander, to garnish (optional)

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