Mexican lasagna cake
3-4 chicken breasts
1 packet of burrito seasoning (or 2-3 tbsp homemade)
Oil for frying
1/2 sliced leek
1 red pepper, finely chopped
1 small onion, finely chopped
1 box of mushrooms
1 small jar of salsa sauce
1 small tub of Philadelphia light cream cheese
Black olives
50 g shredded cheese
Cherry tomatoes
Iceberg lettuce
4 tortillas
Fry the chicken in a pan. Add the onion, leek, mushrooms, and pepper, along with the seasoning.
Stir in the salsa and cream cheese. Mix well.
Divide the chicken mixture into four portions. Layer a tortilla, followed by the chicken mixture, and then another tortilla, repeating the process.
Top with a few black olives and shredded cheese.
Bake in the oven until the cheese turns golden brown.
Serve with salad.