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Cooking Time 30 minutes
Ingredients (serves 4)
2 enchilada tortillas (Old El Paso brand), cut into 2cm strips
1 tbs vegetable oil
600g chicken thigh fillets, cut into 3cm pieces
1 x 420g can Mexican chilli beans
1 x 310g can corn kernels, drained
1 x 300g jar mild tomato salsa
1 long fresh green chilli, deseeded, coarsely chopped
Roasted peppers & wild rice (see recipe below), to serve
Method
Preheat oven to 220°C. Place the tortilla strips, in a single layer, on a large baking tray. Bake in preheated oven for 5 minutes or until crisp and golden. Remove from oven and set aside until required.
Meanwhile, heat the oil in a large non-stick frying pan over high heat. Add the chicken and cook, stirring occasionally, for 3-4 minutes or until brown all over.
Place the beans over the base of a 1L (4-cup) capacity ovenproof baking dish. Top with a layer of chicken pieces and a layer of corn. Pour over the tomato salsa and sprinkle with chilli. Bake, covered, in oven for 15 minutes or until chicken is cooked through.
Divide the roasted peppers & wild rice among serving bowls. Top with the chicken casserole and sprinkle with tortilla strips. Serve immediately.
Notes
For a kid-friendly version: Replace the Mexican chilli beans with a 400g can of red kidney beans and omit the chilli. Leftovers: Use the totillas, cut into wedges and baked, as an accompaniment to dips.
Roasted peppers & wild rice recipe
Ingredients (serves 4)
255g (1 1/4 cups) wild rice blend
200g fire-roasted marinated red pepper strips, thinly sliced
1 tbs vegetable oil
1/4 cup loosely packed fresh coriander leaves
Mexican chicken casserole (see related recipe), to serve
Method
Cook the rice in a large saucepan of salted boiling water following packet directions or until tender. Drain well and return to the pan.
Add the peppers, oil and coriander and stir until well combined. Divide the rice mixture among serving bowls. Top with Mexican chicken casserole and serve immediately.
Notes
Leftovers: Use the wild rice blend as a stuffing for mushrooms, zucchinis or capsicums. Use the peppers in pasta sauces, pizza toppings or fillings for toasted focaccia sandwiches.
Source
Good Taste - July 2005, Page 56
Recipe by Jane Charlton
More Chicken Recipes:
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Mexican chicken burgers
Chicken and Black Bean Enchiladas with Gooey Jack Cheese
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30 Minute Southern Classic: Country Captain Chicken
Country French Chicken
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