Mexican Chicken Tortilla Bake
with Sour Cream
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?
The quantities provided above are averages only.
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.
Ingredients
1 unit
green capsicum
2 unit
carrot
2 clove
garlic
1 packet
chicken thigh
1 tin
sweetcorn
2 sachet
Tex-Mex spice blend
1 tin
diced tomatoes
1 cube
chicken stock
6 unit
mini flour tortillas
(Contains Gluten, Soy, Wheat; May be present: Milk, Soy. )
1 packet
Cheddar cheese
(Contains Milk;)
1 unit
lemon
1 bag
coriander
1 packet
sour cream
(Contains Milk;)
Not included in your delivery
olive oil
1 tsp
brown sugar
Nutritional Values
Utensils
Cooking Steps
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.
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.
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.