As the name suggests, this recipe is an adaptation of my Slow Cooker Fiesta Chicken. My Fiesta Chicken recipe is really tasty I thought I needed to come up with other ways to enjoy its yumminess!
This recipe popped into my head when I was thinking of what I associate with Mexican food and flavours. Tortilla wraps are a favourite in my house so I thought about using them instead of pasta to make a lasagne inspired Mexican dish. The finished dish was delicious! Another great thing about it is once you have done some very simple assembling, you can chuck it in the oven for 20 minutes and forget about it. This along with the fact that you’re using the Fiesta Chicken you have already made, make it a quick meal perfect for a weekday dinner.
It is hard to specify the ingredients you will need as they vary depending on how many people you are cooking for. The below quantities provided two large portions. When I say a portion of Fiesta Chicken, I mean enough to feed however many people you are cooking for. The initial recipe can be split into quite a few different portions depending on how many people there are in your family. For example for a family of four, use the amount of Fiesta Chicken you would usually have served with rice, and then allow for 12 small tortillas and between 150-200g of cheese (you can use as much or as little cheese as you want).
Portion of Slow Cooker Fiesta Chicken
100g cheese, grated
1 pepper, sliced
1 tbsp tomato puree (if needed)
6 small tortillas
- Add your Fiesta Chicken to a pan over a medium heat and allow to begin heating through
- If your Fiesta Chicken has been defrosted, you may need to add some more liquid. I added around 100ml of water from a recently boiled kettle to create more of a sauce as I find when dishes have been frozen they loose their moisture. Add as much or as little as you feel you need. I then added the tomato puree to add a richness back to the sauce
- Add the sliced pepper and allow to simmer for around 5 minutes, stirring occasionally
- Preheat the oven to 170ºC
- After your Fiesta Chicken has warmed through you are ready to assemble. I used a 10″ square oven proof dish and began with cutting all of the tortillas in half. I used four of the halves to cover as much of the base of the dish as I could and then added one third of the Fiesta Chicken mix. On top of the mix I added one third of the grated cheese
- Repeat twice more finishing so you have the Fiesta Chicken topped with cheese
- Put in the oven to cook for 20 minutes on a rack in the middle of the oven