Chicken Salsa Tortilla Bake (Print version)
This tortilla bake layers cooked chicken, beans and corn with salsa and cheddar.
# Ingredients:
Ingredients
01 -
400 g cooked shredded chicken
02 -
6 small flour tortillas
03 -
500 g mild tomato salsa
04 -
240 g drained kidney beans
05 -
150 g corn kernels
06 -
180 g grated cheddar
07 -
150 g sour cream
08 -
1 tsp ground cumin
# Instructions:
01 -
Heat oven to 190°C / 375°F. Use fully cooked chicken and keep it chilled until assembling. Cut tortillas into quarters.
02 -
Mix chicken, beans, corn, cumin, sour cream and 350 g salsa in a bowl.
03 -
Spread the remaining 150 g salsa in a 20 × 25 cm baking dish. Add a layer made from one-third of the tortilla pieces.
04 -
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.
05 -
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.
06 -
Rest 10 minutes before cutting or spooning into six portions. The tortilla layers should be soft and the filling hot throughout.
07 -
Refrigerate leftovers within two hours in shallow covered containers for up to three days. Reheat portions to 74°C / 165°F.
# Good to know:
01 -
Includes 10 minutes resting or cooling time.