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Chicken Taco Bake

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4


  • 3-6 corn tortillas, We used wholemeal and only needed 3 as we bought HUGE tortillas!
  • 1 tsp olive oil
  • 1 clove garlic, minced
  • 1 red pepper, sliced thinly
  • 1 onion, sliced thinly
  • 2 chicken breasts, cooked and shredded
  • Pinch cayenne pepper
  • 1 tsp paprika
  • 1 tsp Italian seasoning
  • 1/8 tsp ground cumin
  • 1/2 tsp tomato purée
  • salt and pepper to taste
  • 6 oz sour cream (plus extra to serve, optional)
  • 4 oz salsa, shop bought is fine (plus extra to serve, optional)
  • 1/2 cup grated cheese (cheddar, parmesan, whatever you like really!)


  • Preheat the oven to 180 degrees C and grease an ovenproof dish, Mine was an oval Le Creuset 24 x 17 x 5cm.
  • Slice the tortillas into 8 wedges and use half of the wedges to line the bottom of the dish
  • Heat the oil in a large saucepan or wok over a medium heat.
  • Place the garlic, pepper and onion into the wok and cook for around 2 minutes.
  • Add in the chicken and toss together. Add in the spices and tomato purée and coat everything well. Season to taste then add the sour cream and salsa. Stir until combined. Cook for 5 minutes until everything is piping hot.
  • Tip half of the chicken mix into the tortilla lined dish.
  • Cover the chicken with the remaining tortilla wedges. Cover the tortillas with the remaining chicken mix.
  • Sprinkle the grated cheese all over the top, I didn't use 1/2 a cup, just grated cheese directly on top.
  • Place in the oven for 30-40 minutes until golden and the cheese had melted, insert a skewer directly into the centre to double check it's piping hot.
  • Serve immediately with a salad, extra salsa and sour cream, if desired.


Recipe adapted from The Picky Palate Cookbook by Jenny Flake