Have a Mexican family fiesta with this cheesy chicken tortilla bake!
Serves44
Cook time35 mins35 minutes
Prep time15 mins15 minutes
Ingredients
1 tbs olive oil
1 red onion, finely chopped
1 red capsicum, seeded, finely chopped
2 garlic cloves, crushed
2 tsp ground cumin
500g Coles RSPCA Approved Chicken Mince
425g can Old El Paso Mexe-Beans, undrained
375g thick chunky mild salsa
12 pack Mission White Corn Tortillas
1 1/2 cups (180g) coarsely grated cheddar
1/2 cup (80g) frozen corn kernels
200g punnet Perino grape tomatoes, finely chopped
1/4 cup coarsely chopped coriander
1 tbs lime juice
Coriander leaves, extra, to serve
Lime wedges, to serve
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Preheat oven to 200°C. Heat the oil in a 20cm (base measurement) ovenproof frying pan over medium heat. Reserve one-quarter of the red onion. Add remaining onion, capsicum and garlic to the pan. Cook, stirring, for 5 mins or until onion softens. Add the cumin. Cook, stirring, for 1 min or until aromatic. Add the chicken mince. Cook, stirring with a wooden spoon to break up any lumps, for 5 mins or until mince is cooked through.
Step 2
Add the beans and salsa. Cook, stirring, for 5 mins or until sauce boils and thickens slightly. Transfer mixture to a large heatproof bowl. Arrange one-quarter of the tortillas over the base of the pan, overlapping slightly. Spoon over one-third of the mince mixture and sprinkle with one-quarter of the cheese. Continue layering with remaining tortillas, mince mixture and cheese, finishing with a layer of tortilla and cheese. Bake for 15 mins or until heated through and golden brown.
Step 3
Meanwhile, cook the corn in a small saucepan of boiling water for 2 mins or until heated through. Refresh under cold running water. Drain well. Combine the corn, tomato, coriander, lime juice and reserved onion in a small bowl. Season with salt and pepper.
Step 4
Spoon the corn salsa over the top of the chicken bake. Cut into wedges. Serve with extra coriander and lime wedges.
Have a Mexican family fiesta with this cheesy chicken tortilla bake!
Method
Step 1
Preheat oven to 200°C. Heat the oil in a 20cm (base measurement) ovenproof frying pan over medium heat. Reserve one-quarter of the red onion. Add remaining onion, capsicum and garlic to the pan. Cook, stirring, for 5 mins or until onion softens. Add the cumin. Cook, stirring, for 1 min or until aromatic. Add the chicken mince. Cook, stirring with a wooden spoon to break up any lumps, for 5 mins or until mince is cooked through.
Step 2
Add the beans and salsa. Cook, stirring, for 5 mins or until sauce boils and thickens slightly. Transfer mixture to a large heatproof bowl. Arrange one-quarter of the tortillas over the base of the pan, overlapping slightly. Spoon over one-third of the mince mixture and sprinkle with one-quarter of the cheese. Continue layering with remaining tortillas, mince mixture and cheese, finishing with a layer of tortilla and cheese. Bake for 15 mins or until heated through and golden brown.
Step 3
Meanwhile, cook the corn in a small saucepan of boiling water for 2 mins or until heated through. Refresh under cold running water. Drain well. Combine the corn, tomato, coriander, lime juice and reserved onion in a small bowl. Season with salt and pepper.
Step 4
Spoon the corn salsa over the top of the chicken bake. Cut into wedges. Serve with extra coriander and lime wedges.
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