Enjoy the best of Texas and Mexico with this fusion hearty bake. Packed full of chicken and beans topped with Monterey Jack cheese and mozzarella!
Chicken Tex Mex Cheesy Bake
- 2 x 400g pots of Glorious! Street Food Tex Mex Chicken
- 1 Chopped Onion
- 1 tbsp. Oil
- 1 Chopped Garlic Clove
- 1 Chopped Red Chilli
- 500g Finely Chopped Chicken
- 1 Tin of Turtle Black Beans
- 120g Tomato Paste
- 2 Chicken Stock Cubes
- 450g Grated Monterey Jack Cheese
- 450g Mozzarella Cheese
- 300ml Soured Cream
- 6 x 8inch Tortillas
- 2 Tomatoes
- 1 Avocado
Heat oil in a pan. Stir in the onions, garlic and chilli and sauté for 5 mins until onions are soft.
Add the finely chopped chicken and cook until brown.
Add the puree and crumble in the stock cube.
Add 2 x 400g pots of Glorious! Street Food Tex Mex Chicken soup. Bring to a simmer and cook for 20 mins.
In an oven proof dish (approx. 13 inches x 9 inches) spoon in 600g of sauce. Top with 50g of Monterey jack cheese and mozzarella. Followed by 2 tortillas cut into a rough square covering the sauce. Repeat this 2 more times.
Mix the rest of the cheeses with the soured cream and spread on top. Finish with avocado and tomatoes.
Bake for 25mins, gas mark 4.