Mexican chicken with tortilla chips

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Mexican chicken with tortilla chips

Description

Give chicken breasts a Mexican makeover with this feisty recipe the whole family will love.

Cooking Time

Preparation Time :15 Min

Cook Time : 30 Min

Total Time : 45 Min

Ingredients

Serves :
  • 2 tablespoons olive oil


  • 1 large brown onion, diced


  • 1 garlic clove, crushed


  • Pinch of chilli powder


  • 1 teaspoon dried oregano


  • 500g chicken breast fillets, diced


  • 420g can kidney beans, drained, rinsed


  • 1 green capsicum, deseeded, chopped


  • 400g can diced tomatoes


  • 4 corn tortillas


  • 3 teaspoons taco seasoning blend


  • Steamed SunRice Brown Medium Grain Rice, to serve


  • Sour cream, to serve

Directions

  • Preheat oven to 180°C. Heat 1 tablespoon of oil in a frying pan over medium heat. Add onion, garlic, chilli and oregano. Cook, stirring, for 3 minutes or until soft. Increase heat to high. Add chicken. Cook for 3 minutes or until browned.
  • Reduce heat to medium-low. Add beans, capsicum and tomatoes. Cover. Cook for a further 15 to 20 minutes or until sauce has thickened and chicken is cooked through.
  • Meanwhile, use remaining 1 tablespoon of oil to brush 1 side of each tortilla. Sprinkle with seasoning. Cut each tortilla into 8 triangles. Place onto a baking tray. Bake for 8 minutes or until light golden.
  • Spoon steamed rice and chicken mixture into serving bowls. Dollop with sour cream. Season with pepper. Serve with tortilla chips.