Name: Mexican chicken tortilla bake
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 6
Ingredients: 1 tablespoon olive oil; 1 large red onion (300g), sliced thinly; 1 medium red capsicum (bell pepper) (200g), sliced thinly; 800 gram (1½ pounds) canned diced tomatoes; 420 gram (13½ ounces) canned kidney beans, rinsed, drained; 310 gram (10 ounces) canned corn kernels, rinsed, drained; 35 gram (1-ounce) packet taco spice mix; 2 cup (320g) shredded barbecued chicken; 1/3 cup coarsely chopped fresh coriander (cilantro); 4 x 19cm (7½-inch) flour tortillas; 3/4 cup (75g) coarsely grated mozzarella

Ingredients

1 tablespoon olive oil

1 large red onion (300g), sliced thinly

1 medium red capsicum (bell pepper) (200g), sliced thinly

800 gram (1½ pounds) canned diced tomatoes

420 gram (13½ ounces) canned kidney beans, rinsed, drained

310 gram (10 ounces) canned corn kernels, rinsed, drained

35 gram (1-ounce) packet taco spice mix

2 cup (320g) shredded barbecued chicken

1/3 cup coarsely chopped fresh coriander (cilantro)

4 x 19cm (7½-inch) flour tortillas

3/4 cup (75g) coarsely grated mozzarella

Method

1.Preheat oven to 220°C (200°C fan-forced).

2.Heat oil in a large saucepan over medium-high heat; cook onion and capsicum, stirring, until tender. Add tomatoes, beans, corn and seasoning; simmer, uncovered, for 10 minutes or until mixture thickens slightly. Add chicken and coriander; cook, stirring, until hot. Season to taste.

3.Line base and sides of a 20cm (8-inch) spring-form pan with foil or baking paper; place on an oven tray. Line base of pan with one tortilla; top with one-third of the chicken mixture. Repeat layering with remaining tortillas and chicken mixture, finishing with a tortilla; sprinkle with cheese. Bake, uncovered, for 20 minutes or until browned lightly. Stand for 5 minutes before cutting.

You need to buy half a large barbecued chicken (450g) to get the amount of shredded meat required for this recipe.
Note

Women's Weekly Food

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