Mexican Chicken Tortilla Bake

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.