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Chicken and tomato tortilla bake
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Prep Time:
25 minutes
Cook Time:
25 minutes
Total Time:
50 minutes
Cheesy chicken bake with golden bubbly crust.
Ingredients:
  • 62.50 ml plain flour
  • 643.75 gm reduced-fat milk
  • 250.00 ml grated reduced-fat tasty cheese
  • 4 flour tortillas
  • 425g jar cherry tomato and basil pasta sauce
  • 1000.00 ml cooked chicken breast, shredded
Instructions:
  • Preheat the oven to 180°C/160°C fan-forced. Heat oil in a saucepan over medium-high heat, then add flour and cook for 1 minute until bubbling. Remove from heat and gradually stir in milk to avoid lumps.
  • Return the pan to medium heat, stirring continuously for 3 minutes or until the mixture boils and thickens. Add half of the cheese and stir until melted. Remove the pan from the heat.
  • Start by layering a tortilla in the bottom of a round 6 cup-capacity ovenproof dish. Spread 1/3 of the chicken over the tortilla, followed by 1/4 of the cheese sauce mixture. Repeat this process two more times. Finish by topping with the remaining tortilla and cheese sauce mixture, and sprinkle the remaining cheese on top. Finally, place the dish on a baking tray.
  • Bake for 30 minutes or until the cheese is bubbly and golden and the tortillas are soft. Let it stand for 5 minutes before serving.

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