Mexican chicken bowl.
I love easy recipes that the whole family will eat. It’s even better when it’s a 1 pot or 1 pan kinda meal. Less cleaning and less mess!
Here is one that a good friend of mine makes and I’ve changed a few ingredients to suit my taste buds.
Another good swap is by using browned mince instead of chicken and you can also add green capsicum and half salsa half BBQ sauce.
Be creative, think about the flavours that you like and adapt this recipe to suit your taste buds.
6 tortilla wraps – I use wholemeal the medium sized ones from the supermarket bread aisle.
3 cups cooked chopped chicken – I used a BBQ chicken and simply pull it apart.
1 x tablespoon olive oil
1 x cup red capsicum, chopped
1 x can red kidney beans, black beans or chilli beans
1 x can corn kernels
1 x teaspoon chilli powder – I use fresh chilli approx 1 small red chilli
3 x cups salsa – I use medium heat – store bought jars – approx 2 jars
1 1/2 x cups sour cream
1 1/2 x cups grated cheddar cheese
1 1/2 x cups grated mozzarella cheese
Preheat oven to 200 degrees.
Spray a casserole dish large enough to fit tortillas.
Heat olive oil in pan and cook capsicum for 5 minutes, or until softened.
Mix in chilli and remove from heat, stir in beans and corn.
In a medium bowl, mix salsa and sour cream.
Layer tortilla, salsa mixture, chicken, tortilla, vegetables, cheeses.
Repeat 4 times, or until you reach the top of the casserole dish. Top with cheese.
Cover and bake for 25 minutes. Uncover and bake for another 10-15 minutes or until the cheese is bubbling and browning.
Let stand for 10 minutes before serving.