Chicken Tortilla Bake

serves 4
45 mins


2 ½ cups shredded cooked chicken

1 can Mexican-style kidney beans

1 can corn kernels, drained

1 can tinned tomatoes

3 large tortillas

2 cups Anchor Cheddar (grated)

Fresh coriander leaves, to garnish

Sour Cream


  1. Preheat the oven to 180°C
  2. In a medium sized bowl, combine the shredded chicken, kidney beans, corn and tomatoes.
  3. In a round baking dish, place one tortilla and top with one half of the chicken mixture, you may need to trim the tortilla to fit. Top with half a cup of cheese and place another tortilla on top. Repeat using the last on the chicken mixture and another half cup of cheese.
  4. Top the dish with the last tortilla and the remainder of the cheese. Bake in the oven for 30 minutes, until the cheese has turned golden.
  5. Serve topped with fresh coriander leaves.
  6. Serve with Anchor Sour Cream