Mexican Chicken Tortilla Bake

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).

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.

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.

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.