Mexican chicken tortilla bake

  • 15 mins preparation
  • 40 mins cooking
  • Serves 6
  • Print


Mexican chicken tortilla bake
  • 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


Mexican chicken tortilla bake
  • 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.

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