Chicken Salsa Tortilla Bake

This tortilla bake layers cooked chicken, beans and corn with salsa and cheddar. Sour cream softens the acidity of the tomatoes, while the tortillas absorb some sauce and hold the filling in easy-to-serve layers.

Ingredients

• 400 g cooked shredded chicken
• 6 small flour tortillas
• 500 g mild tomato salsa
• 240 g drained kidney beans
• 150 g corn kernels
• 180 g grated cheddar
• 150 g sour cream
• 1 tsp ground cumin

Method

1. Heat oven to 190°C / 375°F. Use fully cooked chicken and keep it chilled until assembling. Cut tortillas into quarters.
2. Mix chicken, beans, corn, cumin, sour cream and 350 g salsa in a bowl.
3. Spread the remaining 150 g salsa in a 20 × 25 cm baking dish. Add a layer made from one-third of the tortilla pieces.
4. Spread half the chicken mixture over the tortillas and sprinkle with one-third of the cheddar. Repeat with another third of the tortillas, the remaining filling and another third of the cheese.
5. Finish with remaining tortillas and cheddar. Cover with foil and bake 20 minutes. Uncover and bake another 10–15 minutes until bubbling and the center reaches 74°C / 165°F.
6. Rest 10 minutes before cutting or spooning into six portions. The tortilla layers should be soft and the filling hot throughout.
7. Refrigerate leftovers within two hours in shallow covered containers for up to three days. Reheat portions to 74°C / 165°F.

Start with cooked chicken

This recipe reheats cooked shredded chicken; it is not designed to cook raw chicken in the casserole. Leftover roast chicken works if it has been stored safely in the refrigerator.

Match the dish size

A 20 × 25 cm dish gives enough depth for the layers. Tear tortilla quarters to fill gaps, and spread the filling evenly so there are no cold dense pockets in the center.

Check the middle

Bubbling sauce at the edges does not guarantee the center is hot. Check the middle with a food thermometer and let the bake rest briefly before portioning.

FAQs

How many servings does this make?

Makes 6 servings using the pan or equipment listed.

What should I check before serving?

Rest 10 minutes before cutting or spooning into six portions. The tortilla layers should be soft and the filling hot throughout.

How should I store leftovers?

Refrigerate leftovers within two hours in shallow covered containers for up to three days. Reheat portions to 74°C / 165°F.