Tex-Mex Chicken Bake

5.0(17)

Corn tortillas filled with a cheesy chicken and salsa combination, then baked in the oven with a salsa and cheese topping. Serve with a salad or shredded lettuce and sour cream. Delicious. This recipe is gluten free but if you don't require your meals to be gluten free then you can use regular tortillas and your favourite salsa.

by Jubes·published 2007-04-06

Open original recipe

Australian

Servings

(4–8)

Total time

50 min

prep 20 min

Calories / serving

465 kcal

Ingredients (7)

serves

1 1/2 cups bottled salsa, ensure gluten freesalsa
1/3 cup cream cheese, softenedcream-cheese
1 white onion, finely dicedonion
20 g butterbutter
1 1/2 cups grated cheese
8 white corn tortillas, ensure gluten freecorn-tortillas
1 1/2 cups diced cooked chicken breastschicken-breast

Instructions (8 steps)

01Preheat oven to 180°C.
02Place 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.
03Warm the tortillas, either wrapped in foil and in the oven or using the microwave.
04Spread 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.
05

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Rich recipe — supports nutrition-aware planning.