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Mexican Chicken Bake

Mexican Bake recipe
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Credit: Whisk Media Group
Recipe by: Ardmona
spc.com.au
Average: 4.8 (4 votes)
124 Collected
Difficulty
Easy
Category
Cuisine
Prep:  15 min
Cook:  2 hrs
Serves:  4
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

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Mexican Chicken Bake
Ingredients:
Slow Cooked Tomato Pulled Chicken
Chicken Bake
Method:
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

Reviews for Mexican Chicken Bake

4.75
Average: 4.8 (4 votes)