Mexican Chicken Tortillas

Name: Mexican Chicken Tortillas
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 10
Cuisine: Mexican
Ingredients: 2 tbsp Olive oil; 6 Soft flour tortillas; 175 g Red Leicester cheese, grated; 250 g Cooked chicken, chopped; 2 Medium tomatoes, sliced; 1 Large ripe avocado; 2 tsp Lime or lemon juice; 1 handful Chopped fresh coriander; 4 tbsp Soured cream; Salt and black pepper to taste

Recipe GLPR898a779a5f7323

Mexican

Main Course

35 min

275 cal

Servings: 10

Stovetop

SNAP eligible

Warm flour tortillas filled with melted cheese, tender chicken, fresh tomatoes, and coriander, cooked until crispy. Serve with creamy homemade guacamole and cooling soured cream for a delicious main course that's easy to prepare and perfect for families.

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Ingredients

2 tbsp Olive oil

6 Soft flour tortillas

175 g Red Leicester cheese, grated

250 g Cooked chicken, chopped

2 Medium tomatoes, sliced

1 Large ripe avocado

2 tsp Lime or lemon juice

1 handful Chopped fresh coriander

4 tbsp Soured cream

Salt and black pepper to taste

Directions

Make the guacamole first: Halve the avocado lengthwise, remove the stone, and scoop the flesh into a bowl. Mash with a fork until the desired consistency is reached, then stir in the lime or lemon juice and season with salt and pepper to taste. Set aside.
Heat a non-stick frying pan over medium heat. Add half a teaspoon of olive oil and swirl to coat the pan evenly.
Place one flour tortilla in the hot pan. Sprinkle a portion of the grated cheese over one half of the tortilla, then layer with some of the chopped cooked chicken and a few tomato slices. Season lightly with salt and pepper.
Cook for 1–2 minutes until the cheese begins to melt and the tortilla starts to brown slightly on the bottom. Using a spatula, fold the tortilla in half over the fillings, pressing gently.
Continue cooking for another 1–2 minutes until the tortilla is golden and crispy, turning once if needed to ensure even browning. Remove from the pan to a serving plate.
Repeat steps 2–5 with the remaining tortillas and filling ingredients, adding a small amount of fresh chopped coriander to some tortillas if desired. Use the remaining olive oil in small amounts as needed between batches.
Cut each tortilla into halves or quarters depending on serving size preference. Arrange on serving plates and garnish with a small amount of additional fresh coriander. Serve warm alongside the guacamole and soured cream on the side for dipping.

Comments

Grocery List Plus Editorial Staff4.5

This is a straightforward assembled dish that hits every Charlotte grocery chain without a special trip—chicken, flour tortillas, tomatoes, avocado, lime, and soured cream are standbys everywhere, and coriander appears at any store that carries herbs. The real cost driver is the avocado and the quantity of cheese for ten servings; budget $1.50 to $2.00 per serving depending on avocado price. The stated 35 minutes is honest if you're using rotisserie chicken or have precooked chicken on hand; with raw chicken it stretches closer to 45. This feeds a crowd with zero fussiness and reheats moderately well, though the avocado will darken and the tortillas can dry out, so it's best eaten fresh or consumed within a day.