Mexican chicken with tortilla chips

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

Recipe «Mexican chicken with tortilla chips» presented in category Recipes / Meat, to prepare this dish you will need no more 30 minutes. To make this dish at home by prescription from the author Gomer would need: 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.

Ingredients:

• 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 

Instructions

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.