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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:GlutenSoyMilk

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

Preparation 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

(May be present Gluten)

1 tin

diced tomatoes

1 cube

chicken stock

6 unit

mini flour tortillas

(ContainsGluten, SoyMay be present Milk, Soy)

1 packet

shredded Cheddar cheese

(ContainsMilk)

1 unit

lemon

1 bag

coriander

1 packet

sour cream

(ContainsMilk)

Not included in your delivery

olive oil

1 tsp

brown sugar

(May be present Gluten, Milk, Tree Nuts, Peanuts, Sesame, Soy)
Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)2740 kJ
Fat31.5 g
of which saturates13.3 g
Carbohydrate41.1 g
of which sugars15.4 g
Dietary Fibre0 g
Protein47.7 g
Cholesterol0 mg
Sodium1110 mg
The average adult daily energy intake is 8700 kJ
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

In a large frying pan, heat a drizzle of olive oil 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).

3

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 diced tomatoes, brown sugar and crumble in 1 chicken stock cube. Simmer until slightly thickened, 2 minutes. Return the chicken (plus any resting juices) to the pan and stir to combine.

4

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. Pour the chicken mixture into the tortilla-lined dish.

5

Sprinkle the shredded Cheddar cheese over the chicken and bake until the cheese has melted and the tortillas are golden, 10-12 minutes. While the bake is in the oven, cut the lemon into wedges and 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 and squeeze over the lemon juice.