By Devi Poojari
February 6, 2024
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A delightful throw-together dinner which is a great way to use up leftover chicken and tomato sauce, this Mexican treat is uncomplicated to recreate at home. Filling, comforting and most of all, tasty, swap the protein with tofu or paneer if you’re vegetarian.
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1 packet tortilla wraps 2 boneless chicken breasts 1 large onion, diced 2 cups tomato sauce 1 teaspoon cumin powder 1 teaspoon chilli powder 2 cups grated cheddar cheese 4 tablespoons vegetable oil 2 spring onions, chopped 1 tablespoon sour cream 1 tablespoon salsa
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Preheat the oven to 176°C while you toast the tortilla wraps lightly on a pan.
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Season the chicken breasts with cumin, chilli powder and salt on both sides before searing in hot oil on both sides for 4 minutes each.
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Using a fork, shred the chicken into smaller bits before placing in the centre of each tortilla wrap and rolling into cylindrical parcels.
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Gently place each tortilla parcel in a greased baking dish and finish off each layer with tomato sauce and cheese on top.
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Caramelise the onions in the same pan as the chicken was cooked and add a layer of these sweetened onions on top, before finishing off with sauce and cheese.
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Bake for 25-30 minutes until hot and bubbly, before letting it sit for an additional 15-20 minutes.
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Top up with spring onions, sour cream and salsa after dividing into individual portions. Serve warm.
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