20 June, 2017
Mexican Chicken Stack
Mexican Chicken Stacks
Serves: 6 or 15 Bariatric portions
Ingredients:
- 500g chicken mince
- 1 onion, finely diced
- 1 large carrot, grated
- 1 zucchini, grated
- 400g kidney beans, drained and rinsed
- 1 tablespoon minced garlic
- 1 teaspoons chilli powder
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon dried oregano
- 800ml bottle passata
- 5 light tortillas
- 3/4 cup grated cheese
Method:
- Heat 1 tablespoon of oil in a heavy based frying pan, sauté the garlic and onion until the onion starts to soften
- Add in the mince and all of the herbs and spices browning off the meat breaking up the mince with the wooden spoon while cooking
- Once the meat has browned and is sealed add in the grated vegetables, kidney beans and the passata, bring to the boil then reduce to a steady simmer and simmer uncovered for 10-15 minutes
- Preheat oven to 200 degrees Celsius and lightly grease a 20cm springform tin
- Place the first tortilla on the base of the prepared tin and top with 1/4 of the mince mixture placing the next tortilla on top, repeat until you have used all the mixture and top with the last tortilla, sprinkle the grated cheese evenly over the top tortilla
- Bake for 30-40 minutes or until the cheese is golden
Nutritional Value per portion (15):
- Calories: 207
- Total fat: 5.4g
- Total carbohydrates: 24g
- Sugars: 1.7g
- Protein: 15.8g
Recipe Notes:
- Store covered in the fridge for the maximum of 2 days
- This recipe is freezer friendly to be consumed within 6 months
- Any extra filling can me baked in mini tortilla boats or wonton pies
Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes. The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.