Mexican Chicken Bake Recipe | myfoodbook

Step 1

Preheat oven to 160°C/140°C fan-forced

Step 2

Heat oil in a heavy based ovenproof pan over medium heat. Add onion and garlic, cook, stirring often, for 4-5 minutes until softened. Stir in tomato paste and barbecue sauce and cook for 1 minute. Add tomatoes. Season with salt and pepper. Bring to the boil then simmer, uncovered, for 20 minutes or until thick

Step 3

Place chicken into a large baking pan. Pour over tomato mixture and toss to coast chicken. Cover and bake for 1 hour or until chicken is very tender

Step 4

Remove from oven, transfer chicken to a board. Using 2 forks, shred chicken. Stir shredded chicken through tomato sauce

Step 5

Preheat oven to 180°C/160°C fan-forced

Step 6

Fry capsicum in an oiled, deep ovenproof frying pan until soft

Step 7

Add fajita seasoning, cook, stirring for 1 minute

Step 8

Stir in stock. Bring to boil, simmer for 15 minutes

Step 9

Stir in pulled chicken, beans and corn

Step 10

Sprinkle with cheese

Step 11

Bake for 12-15 minutes or until bubbling and cheese melts. Serve with tortillas