Serves 10
35 min
Mexican Chicken Tortillas
Recipe GLPR898a779a5f7323
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.
