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

Mexican chicken tortilla bake

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Serves 6

Prep

15M

Cook

40M

Total

55M

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

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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