Mexican chicken with tortilla chips

Cooking Meat Mexican chicken with tortilla chips

Give chicken breasts a Mexican makeover with this feisty recipe the whole family will love.

Lables: Egg free Fish free Gluten free Peanut free Shellfish free Tree nut free Wheat free
  1. Preheat oven to 180°C. Heat 1 tablespoon of oil in a frying pan over medium heat. Add onion, garlic, chilli and oregano. Cook, stirring, for 3 minutes or until soft. Increase heat to high. Add chicken. Cook for 3 minutes or until browned.
  2. Reduce heat to medium-low. Add beans, capsicum and tomatoes. Cover. Cook for a further 15 to 20 minutes or until sauce has thickened and chicken is cooked through.
  3. Meanwhile, use remaining 1 tablespoon of oil to brush 1 side of each tortilla. Sprinkle with seasoning. Cut each tortilla into 8 triangles. Place onto a baking tray. Bake for 8 minutes or until light golden.
  4. Spoon steamed rice and chicken mixture into serving bowls. Dollop with sour cream. Season with pepper. Serve with tortilla chips.

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2 tbsp olive oil
1 large brown onion, diced
1 garlic clove, crushed
Pinch of chilli powder
1 tsp dried oregano
500g chicken breast fillets, diced
420g can kidney beans, drained, rinsed
1 green capsicum, deseeded, chopped
400g can diced tomatoes
4 corn tortillas
3 tsp taco seasoning blend
Steamed white rice, to serve
Sour cream, to serve

Adv

Autors
Preparation time
15
Cooking time
30
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Meat
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