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!
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 😉
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.
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.
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 Baked Chicken Tortillas
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- 1 baking tray
- 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
- 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.
Want to know more?
Perhaps you would like to see some more of our oven baked recipe ideas…