Tex-Mex Chicken Bake
photo by AZPARZYCH
- Ready In:
- 50mins
- Ingredients:
- 7
- Yields:
-
8 baked tortillas
- Serves:
- 4-8
ingredients
- 1 1⁄2 cups bottled salsa, ensure gluten free
- 1⁄3 cup cream cheese, softened
- 1 white onion, finely diced
- 20 g butter
- 1 1⁄2 cups grated cheese
- 8 white corn tortillas, ensure gluten free
- 1 1⁄2 cups diced cooked chicken breasts
directions
- Preheat oven to 180°C.
- Place the onions and butter in a frypan and using a medium heat cook until softened. Add half of the salsa, the cream cheese and 1/2 cup of the grated cheese. Stir until the cheese has melted.
- Warm the tortillas, either wrapped in foil and in the oven or using the microwave.
- Spread an even amount of the cheese mixture down the centre of each tortilla. Divide the chicken into 8 even portions and place on each tortilla on top of the cheese mixture.
- Roll each tortilla and place side-by-side on a greased baking tray (seam-side down).
- Spoon the remaining salsa over the top of the tortillas and then cover with the remaining 1 cup of grated cheese.
- Bake 20-30 minutes or until heated through.
- Serves 4 as a main meal.
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Reviews
-
*Made for Australia/NZ Swap #73* This was quick and simple -- I used the left-over turkey breast from T-giving, and shredded taco blend cheese. I think the most variety of flavor would be the salsa used -- I wasn't particularly pleased with mild chipotle, chunky. Made a full casserole with plenty for another meal. Thanks for posting, Julie.
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This was so good and I liked that I was able to make it earlier in the day and just have to pop it in the oven. I made it all just didn't put the salsa and cheese on top until putting it in the oven (wasn't sure if the salsa was going to make the tortillas soggy). I like enchiladas, but not all the sauce so this was perfect since I could use my favorite salsa on top. Will be making this again! Made for AUS/NZ Recipe Swap #72.
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RECIPE SUBMITTED BY
Jubes
Australia
Aussie Mum - gluten-free