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Aztec chicken pie

  • 6servings
  • 65minutes
  • 517calories

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Source: allrecipes.co.ukReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B2, B3, B9, B12, H, C, E, P
MineralsCopper, Natrium, Fluorine, Chromium, Silicon, Calcium, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 6 large flour tortillas (wraps)

  2. 150 g (5 1/2 oz) plain low-fat yogurt

  3. 90 ml (3 fl oz) soured cream

  4. 75 g (2 1/2 oz) mature Cheddar cheese, finely grated

  5. Mexican chicken filling

  6. 2 tbsp extra virgin olive oil

  7. 1 large Spanish onion, chopped

  8. 2 garlic cloves, crushed

  9. 1 green pepper, seeded and chopped

  10. 200 g (7 oz) baby corn, chopped

  11. 1 fresh red chilli, seeded and chopped

  12. 2 cans chopped tomatoes, about 400 g each 1 tsp ground coriander

  13. 1 tsp ground cumin

  14. 1 tsp caster sugar

  15. 1 good-quality chicken stock cube or 1 tsp chicken bouillon powder

  16. 300 g (10 1/2 oz) cooked skinless, boneless chicken breast (fillet), diced

  17. 1 can red kidney beans, about 410 g, drained and rinsed

  18. 6 tbsp chopped fresh coriander

  19. salt and pepper

Instructions Jump to Ingredients ↑

  1. First make the filling. Heat the oil in a large pan, add the onion and cook for 10 minutes or until softened. Stir in the garlic, green pepper, corn and chilli, and cook for 5 more minutes.

  2. Add the tomatoes with their juice, the ground coriander, cumin, sugar and stock cube or bouillon. Season with salt and pepper to taste, and stir well. Bring to the boil, then reduce the heat and simmer for 10 minutes.

  3. Stir in the chicken, beans and half the fresh coriander. Heat through gently for 5 minutes. Preheat the oven to 200°C (400°F, gas mark 6).

  4. Lightly oil a large china flan dish, measuring about 28 cm (11 in) in diameter and 5 cm (2 in) deep. Place a tortilla on the bottom and spoon over one-fifth of the filling. Cover with a second tortilla, then spread over another fifth of the filling. Continue layering, finishing with the last tortilla on top. The stack will be slightly higher than the side of the dish.

  5. Mix the yogurt with the soured cream, 50 g (1¾ oz) of the cheese and 2 tbsp of the remaining coriander. Spoon over the top of the pie. Sprinkle with the remaining cheese. Bake for 25 minutes or until the top is golden. Sprinkle with the rest of the coriander and serve hot, cut into wedges.

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