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Oven baked Chicken Tortillas

Oven tray of chicken tortillas

This oven baked chicken tortilla recipe is so easy you can almost do it with your eyes closed (just be careful when you’re finely slicing the onions though :-)).  Every day, someone in each family has to put dinner on the table.  Whether it is for one, two, or more persons.  Around midday, some of us have to start thinking, “what will I cook for dinner?”.

It might be something that you fancy, something that might please a loved one or just something the kids will eat without a fuss.  But if we’ve been busy all day, my guess is that you’ll want to spend as little time in the kitchen as you can.  Oh, and not have any “oh yuck, I don’t want to eat that!” Anything for a quiet life, right!

Classes if you are local (Melbourne) or Zooms from anywhere 🙂
Individual ingredients in bowls, ready to make oven baked chicken tortilla.
Tortilla Bake Ingredients

The ingredients for Chicken Tortilla

I don’t know of any child that won’t eat a wrap of some kind, especially one with chicken in it.  You can swap the filling to suit, even hide stuff on the inside that some won’t usually eat.

– Red kidney beans

This recipe for oven baked chicken tortilla has red kidney beans in it.  If you think that might be a problem, just use 1/2 a can and try mashing them with a potato masher or fork.  Those little red devils (beans) will cleverly disappear amongst the chicken, sort of like a sauce.  I always leave a few whole, as the kids have to get the idea that eating good food is a must, but if they do manage to pluck them out, it will be our secret that we’ve managed to trick them by hiding more 😉

– Onion

Here’s another one that kids might not always be happy about. Cook them down first until they pretty much disappear or cut them really fine. I don’t like to leave these out, as onions are an important ingredient.

– Thigh Fillets

I prefer thigh over breast for any dish like this. It’s more flavourful and succulent. It’s also much harder to overcook and dry out. Perfect!

– Corn kernels

These add a little juicy sweetness to the filling. You can cut them straight off the cob or grab a small tin. If you’re using a tin, drain it well.

– Tomatoes

I don’t know why but I seem to make this dish in the cooler months most of the time, so canned tomatoes are usually what I use (see the pic below). I’ve always got a stock of my favourite tomatoes in the panty.

A tin of Annalisa Tomatoes.
Tinned Tomatoes Annalisa

– Cheese

For the cheese, I usually use a variety of grated tasty, mozzarella, manchego etc. You can buy bags of grated Mexican blends from our local supermarkets but if you want to use up some bits and pieces out of your cheese draw (am I the only one that has one of these?).

Browning the Tortilla ingredients will add flavour

If you brown the onion and chicken in batches then allow it to cool before adding the other filling ingredients you’ll end up with a richer flavour. Sometimes there is no time for this extra step when hungry mouths just want dinner….

Other ingredients you could add to the fillings would be grated carrot, finely sliced capsicum, very finely sliced celery or cabbage. The taco seasoning will hide a multitude of flavours, but don’t choose too many things that might offend.  While we’re talking about taco blends, I make my own taco seasoning, but you could purchase a shop bought one if you’re so inclined.

Oven tray of chicken tortillas

Oven Baked Chicken Tortillas

3.92 from 24 votes

5 stars tells us you love the recipe

becs-table.com.au
Oven Baked Chicken Tortillas. A quick meal that nobody complains about. It's good honest food with loads of flavour.
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Difficulty Easy
Course Dinner or Entree, Lunch, Main Course
Cuisine Mexican
Servings 6
Method Conventional

Equipment

  • 1 baking tray

Ingredients
  

  • 1 Tbsp of olive oil
  • 500 gm Chicken thigh fillets cut into bite-size pieces
  • 30 gm Taco seasoning more or less
  • 1 Cob of Corn kernels removed or a small can of corn
  • 1 Can red kidney beans rinsed and drained
  • 1 red onion very finely sliced
  • 4 chopped tomatoes or a can of tomatoes
  • 8 tortillas or wraps use more or less depending on servings
  • 2 cups of grated cheese

Optional to serve

  • 1 Garden Salad
  • 1 cup sour cream
  • 1 lime cut into wedges for serving

Instructions
 

  • Heat an oven to 150°c fan forced or 170° conventional
  • Using a pastry brush, line a baking dish with the olive oil then spread ¼ of the tomatoes on the base of the pan and set aside.
  • In a large bowl add the chicken pieces, taco seasoning, corn kernels, kidney beans, onion, cheese and half of the tomatoes that are left. Mix to thoroughly combine, making sure the taco powder is spread evenly throughout the mix.
  • Take a tortilla, add a line of filling down one side and roll up. Place it in the baking dish on top of the scattered tomatoes and repeat with the remainder till all the tortillas are filled.
  • Then cover with foil, pop it in the oven to bake for around 30 minutes till the chicken is cooked through. If you make your tortillas really thick you may need longer to bake.
  • Remove the foil after 30 minutes and sprinkle the remainder of the tomatoes and 1/2 of the cheese over the top of the tortillas and return to the oven until golden brown.
  • Serve with a salad, sour cream and a slice of lime if you wish.

Notes

The time this takes to bake in the oven will depend on how thick you’ve made each rolled tortilla, how cramped they are in your pan and how deep your pan is. Just check the centre tortilla after 30 mins in the oven and see how much longer it needs.

Want to know more?

Perhaps you would like to see some more of our oven baked recipe ideas…

11 Comments

  1. Bec, I love your reply to Clive – it was so respectful and encouraging! Great information too! Thank you for your generosity of time and knowledge – it is greatly appreciated!! I only wished I lived closer so could get to one of your cooking lessons in person. Much love and admiration from Far North Queensland. Lee 🙂

  2. 3 stars
    Hi…

    I’ve cooked this, following your 170 degree, etc etc.

    Then I turned it up to 200 degrees, cooking for 45 minutes tested it. Etc

    Looked great.
    But, starting eatting the chicken was still not cooked!!!!!

    Everything looked great
    But, a lot of chicken wasn’t cooked. Still cool and raw….

    I had used Breast rather than thighs.

    The Sasla, was amazing
    The Gacagolla was amazing
    The look was of the experience
    But, now I need health and safe.

    I would normally fry chicken first, then add the taco etc….

    Can you please change your recipe and cooking .

    First my apologies, as 6 years ago I had a massive stroke.ive had to relearn english, cooking and my life again.

    But, if I am disabled I suffer aphasia fromm my stroke.
    Therefore, I suffer cognitive communication disorder.

    Did I cook incorrectly, or is your temperatures are F rather than C

    We are in the UK and the rest of the world.
    Whereas USA is a ‘F’.

    Your friend

    Clive + Alive…
    Wolverhampton, UK.

    20th March 2924

    1. Hi Clive,

      First off, I want to send you a huge dose of encouragement and admiration for your journey in relearning and rediscovering cooking and life. Your resilience is nothing short of inspiring.

      I’m truly sorry to hear about the chicken not being fully cooked. It sounds like you were on the brink of a delicious meal, and I can imagine how disappointing that must have been. Let’s try to figure this out together.

      Regarding the temperature, our recipes are indeed listed in Celsius, aligning with UK standards, so you were spot on there. However, there are a few tips and tricks that might help ensure your chicken is perfectly cooked next time:

      Choice of Chicken: While I do prefer thigh fillets for their moisture and flavor, especially in slow-cooked dishes, breast meat can indeed be used. It does carry a risk of becoming overcooked and tough if not monitored closely.

      Size Matters: Cutting the chicken into smaller, bite-sized pieces can help it cook more evenly and quickly. This is particularly helpful with breast meat, which can vary in thickness.

      Spacing: In the notes section of the recipe, I mentioned the importance of not overcrowding the pieces in the baking tin. This allows hot air to circulate freely around each piece, ensuring they cook through evenly.

      Oven Preparation: Preheating your oven is crucial for any baking or roasting recipe. It ensures your food cooks at the right temperature from the moment it goes in.

      Covering with Foil: Covering the dish with foil for the first 30 minutes helps retain moisture and heat, gently cooking the chicken before getting that lovely browning and crispiness towards the end.

      Clive, it’s also worth mentioning that oven temperatures can vary, and sometimes it’s not just about the time and temperature but also about getting to know your oven’s unique character.

      Your feedback is invaluable, and I’ll make sure to revisit the recipe instructions to ensure they’re as clear and helpful as possible. Your journey, especially overcoming the challenges you’ve faced, adds an important perspective to cooking that we all can learn from.

      Remember, cooking is as much about the journey as it is about the destination. Each attempt brings you closer to perfection. Keep going, Clive. You’re not just surviving; you’re thriving.

      Warm regards,
      Bec

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