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Mexican Chicken Tortilla Bake

Mexican Chicken Tortilla Bake

with Sour Cream

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Here's a recipe for success: Tex-Mex chicken, melted cheddar and sour cream, all coming together in perfect harmony. It’s bubbling and oozy, with soft tortilla soaked in sauce below and crispy edges up top – how could it not impress?

Allergens:GlutenMilk

Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total Time35 minutes
Cooking difficultyEasy
Ingredients

Serving 4 people

Ingredientsarrow down iconarrow down icon

Serving 4 people

1 unit

green capsicum

2 unit

carrot

2 clove

garlic

1 packet

chicken thigh

1 tin

sweetcorn

2 sachet

Tex-Mex spice blend

1 tin

chopped tomatoes

1 sachet

chicken-style stock powder

6 unit

mini flour tortillas

(ContainsGluten)

2 packet

shredded Cheddar cheese

(ContainsMilk)

1 bunch

coriander

1 packet

sour cream

(ContainsMilk)

Not included in your delivery

olive oil

1 tsp

brown sugar

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)0 kJ
Energy (kJ)3550 kJ
Fat35.8 g
of which saturates14.3 g
Carbohydrate71.7 g
of which sugars31.1 g
Dietary Fibre0 g
Protein51.2 g
Cholesterol0 mg
Sodium5100 mg
Utensils
Utensilsarrow down iconarrow down icon
Baking Dish
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

Preheat the oven to 200°C/180°C fan-forced. Roughly chop the green capsicum. Grate the carrot (unpeeled). Finely chop the garlic (or use a garlic press). Cut the chicken thigh into 1cm pieces. Drain the sweetcorn.

2

Grease a deep medium baking dish. Arrange the mini flour tortillas in the baking dish, overlapping them slightly to cover the base and sides with minimal gaps. TIP: Cut the tortillas if necessary to make them fit. Bake the tortillas until slightly golden and crispy, 5 minutes. Remove from the oven and set aside.

3

While the tortillas are baking, heat a drizzle of olive oil in a large frying pan over a high heat. Add the chicken thigh and cook, tossing, until browned, 2-3 minutes. Transfer to a plate (the chicken will finish cooking in step 5).

4

SPICY! This is a mild spice blend, but if you or the kids are very sensitive to spice, you may want to add less. Return the frying pan to a medium-high heat with a drizzle of olive oil. Add the capsicum, carrot and sweetcorn and cook, stirring, until softened, 5 minutes. Add the garlic and Tex-Mex spice blend and cook until fragrant, 1-2 minutes. Add the chopped tomatoes, brown sugar and chicken stock. Simmer until slightly thickened, 2 minutes. Return the chicken (plus any resting juices) to the pan and stir to combine.

5

Pour the chicken filling into the tortilla lined dish. Sprinkle the shredded Cheddar cheese over the filling and bake until the cheese has melted and the tortillas are golden, 10-12 minutes. While the tortilla bake is in the oven, roughly chop the coriander.

6

Divide the Mexican chicken tortilla bake between plates and top with a dollop of sour cream. Sprinkle with the coriander.