Skip to content

Mexican Chicken Tortilla Casserole

Recipe

A hearty casserole with tasty Mexican flavours.

Serves: 6 people   |   Prep time: 20 minutes   |   Cooking time: 30 minutes

Fusion   |   Main

  

Ingredients

  • 8 Mini tortillas
  • 1 tbsp Olive oil
  • 1 Red pepper
  • 1 Green pepper
  • 1 Yellow pepper
  • 1 White onion
  • 600g shredded Cooked chicken
  • 2 tsp Chilli powder
  • 1 tsp Cumin
  • 1/2 tsp Salt
  • 1/2 tsp Black pepper
  • 1 Garlic clove, minced
  • 400g can Tomatoes
  • 1 tbsp Tomato paste
  • 1 can Taco beans
  • 1/2 Beef stock cube
  • 100g Soured cream
  • 100g Red Leicester
  • 100g Mozzarella

To serve:

  • 15g Coriander
  • 1 Avocado, sliced
  • 1 Lime, quartered
  • 2 tbsp Soured cream
  • 1 Green chilli, finely sliced

  

Method

  1. Preheat the oven to 180°C/160°C Fan/Gas mark 4.
  2. Fry off the onions and peppers in the oil. Add the chilli powder, cumin, salt, black pepper, garlic, tomatoes, tomato paste and taco beans. Crumble in the stock cube, then add the chicken and allow this to heat through on a medium heat for 10 minutes.
  3. In a separate pan, dry fry the tortillas to give them a little crunch and colour, then set aside.
  4. Take a medium sized casserole dish and alternate layers of the chicken filling with 3 layers of tortillas. Top with the soured cream, sprinkle over the cheese and cook for 15-20 minutes on the middle shelf until the cheese is bubbling.
  5. Remove from the oven and top with soured cream, avocado, chilli, and coriander. Squeeze the lime over the avocado then serve.