HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconMexican Chicken Tortilla Bake
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?


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Total Time35 minutes
Cooking difficultyEasy

Serving 4 people

Ingredientsarrow down iconarrow down icon

Serving 4 people

1 unit

green capsicum

2 unit


2 clove


1 packet

chicken thigh

1 tin


2 sachet

Tex-Mex spice blend

1 tin

chopped tomatoes

1 sachet

chicken-style stock powder

6 unit

mini flour tortillas


2 packet

shredded Cheddar cheese


1 bunch


1 packet

sour cream


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
Utensilsarrow down iconarrow down icon
Baking Dish
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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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.


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.


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).


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.


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.


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