Enchilada Skillet Lasagne

The formula

Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 122.

	this recipe	typical
fat	4%	0%
protein add	100%	100%
aromatics	24%	6%
vegetables and beans	396%	1%
liquid	9%	39%
sweetener	1%	0%

Where it stands out

• #2 of 122 for heat level

Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)

Ingredients

Weights computed by us.

27 g	2 tbsp olive oil
250 g	250 g (8.8 oz) skinless chicken breast (diced (approx 1 very large, or two small chicken breasts))
150 g	1 brown onion (peeled and chopped)
50 g	50 g (1.8 oz) chorizo (sliced into small chunks)
6 g	2 cloves garlic (peeled and crushed)
1 g	1/2 tsp cumin
1 g	1/4 tsp cinnamon
1 g	1/2 tsp ground coriander
	pinch salt and pepper
400 g	400 g (14 oz) tin of good quality chopped tomatoes
200 g	200 g (7 oz) tin of kidney beans or mixed beans (drained and rinsed)
4 g	1 tsp sugar
	1 regular red chilli (finely chopped (I use Fresno chillies))
	2 heaped tbsp sour cream
60 g	4 tbsp double/heavy cream
25 g	25 g (5 tbsp) cheddar cheese (grated)
	2 corn tortillas (check for gluten-free ones if required)
120 g	120 g (1 cup + 2 tbsp) mixed cheddar and orange cheese (such as Red Leicester, grated )
2055 g	5 chopped cherry/grape tomatoes
12 g	2 tbsp chopped fresh coriander (cilantro)
	1 chopped fresh chilli
100 g	1/2 chopped avocado

Method: 7 steps, published by www.kitchensanctuary.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.

“This was so good!! Delicious and easy and paired with a salad made a super yummy dinner. I didn’t have beans so I increased the chicken. Thanks for an awesome recipe that I’ll surely make many times over.” — a cook, 5.0★

“Another recipe that actually worked, although prep took about 20 mins rather than 5mins. Left chillis out as I can’t eat them” — a cook, 5.0★