Prep:  15 min
Cook:  2 hrs
Serves:  4
Average: 4.7 (10 votes)
Recipe by: Ardmona
A hearty dish to warm up a cool night, this Mexican Chicken Bake is made easy by using Ardmona's Tomato Pulled Chicken. Save leftover chicken for other delicious Ardmona recipes like Pulled Chicken Sliders and Chicken Tacos
Credit: Whisk Media Group

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Mexican Chicken Bake
Slow Cooked Tomato Pulled Chicken
Chicken Bake
Slow Cooked Tomato Pulled Chicken
  1. Preheat oven to 160°C/140°C fan-forced
  2. Heat oil in a heavy based ovenproof pan over medium heat. Add onion and garlic, cook, stirring often, for 4-5 minutes until softened. Stir in tomato paste and barbecue sauce and cook for 1 minute. Add tomatoes. Season with salt and pepper. Bring to the boil then simmer, uncovered, for 20 minutes or until thick
  3. Place chicken into a large baking pan. Pour over tomato mixture and toss to coast chicken. Cover and bake for 1 hour or until chicken is very tender
  4. Remove from oven, transfer chicken to a board. Using 2 forks, shred chicken. Stir shredded chicken through tomato sauce
Tips & Hints:
  • Slow Cooked Pulled Chicken Prep Time: 20 minutes Cook Time: 1 hour 30 minutes Makes: 6 cups
  • This recipe uses only 3 cups of Slow Cooked Pulled Chicken. Use leftover chicken for other amazing recipes such as Ardmona's Chicken Tacos or Pulled Chicken Sliders.
Chicken Bake
  1. Preheat oven to 180°C/160°C fan-forced
  2. Fry capsicum in an oiled, deep ovenproof frying pan until soft
  3. Add fajita seasoning, cook, stirring for 1 minute
  4. Stir in stock. Bring to boil, simmer for 15 minutes
  5. Stir in pulled chicken, beans and corn
  6. Sprinkle with cheese
  7. Bake for 12-15 minutes or until bubbling and cheese melts. Serve with tortillas
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