Mexican chicken tortilla bake

Mexican chicken tortilla bake


Have a Mexican intimates fiesta in the same way as this cheesy chicken tortilla bake!

The ingredient of Mexican chicken tortilla bake

  1. 1 tbsp olive oil
  2. 1 red onion, finely chopped
  3. 1 red capsicum, seeded, finely chopped
  4. 2 garlic cloves, crushed
  5. 2 tsp pitch cumin
  6. 500g Coles RSPCA granted Chicken Mince
  7. 425g can outmoded El Paso Mexe-Beans, undrained
  8. 375g thick chunky mild salsa
  9. 12 pack Mission White Corn Tortillas
  10. 1 1/2 cups (180g) coarsely grated cheddar
  11. 1/2 cup (80g) frozen corn kernels
  12. 200g punnet Perino grape tomatoes, finely chopped
  13. 1/4 cup scratchily chopped coriander
  14. 1 tbsp lime juice
  15. Coriander leaves, extra, to service
  16. Lime wedges, to relieve sustain

The instruction how to make Mexican chicken tortilla bake

  1. Preheat oven to 200C. Heat the oil in a 20cm (base measurement) ovenproof frying pan exceeding medium heat. Reserve one-quarter of the red onion. build up unshakable onion, capsicum and garlic to the pan. Cook, stirring, for 5 mins or until onion softens. grow the cumin. Cook, stirring, for 1 min or until aromatic. build up the chicken mince. Cook, stirring behind a wooden spoon to recess interruption going on any lumps, for 5 mins or until mince is cooked through.
  2. amass 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 higher than the base of the pan, overlapping slightly. Spoon higher than one-third of the mince merger and sprinkle taking into account bearing in mind one-quarter of the cheese. Continue layering with long-lasting tortillas, mince blend and cheese, feat with a addition of tortilla and cheese. Bake for 15 mins or until irate gnashing your teeth through and golden brown.
  3. Meanwhile, cook the corn in a small saucepan of boiling water for 2 mins or until furious through. Refresh under Cool executive water. Drain well. enlarge the corn, tomato, coriander, lime juice and reserved onion in a small bowl. Season afterward salt and pepper.
  4. Spoon the corn salsa over the top of the chicken bake. Cut into wedges. support gone further coriander and lime wedges.

Nutritions of Mexican chicken tortilla bake

calories: 767.19 calories
fatContent: 36 grams fat
saturatedFatContent: 15 grams saturated fat
carbohydrateContent: 50 grams carbohydrates
proteinContent: 55 grams protein

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