Mexican chicken tortillas
The recipe Mexican chicken tortillas could satisfy your Mexican craving in roughly 30 minutes. One portion of this dish contains around 63g of protein, 76g of fat, and a total of 1168 calories. For $3.67 per serving, this recipe covers 43% of your daily requirements of vitamins and minerals. This recipe serves 2. It works well as a pretty expensive main course. 40 people found this recipe to be flavorful and satisfying. A mixture of olive oil, flour tortillas, soured cream, and a handful of other ingredients are all it takes to make this recipe so yummy. It is brought to you by BBC Good Food. Overall, this recipe earns a spectacular spoonacular score of 96%. Mexican Burgers With Flour Tortillas, Mexican Ricotta Spread with Grilled Tortillas, and mexican fiesta: shrimp tortillas and a spicy michelada are very similar to this recipe.
Servings: 2
Ingredients:
2 tbsp olive oil
6 soft flour tortillas
175g Red Leicester cheese, grated
250g cooked chicken, chopped
2 medium tomatoes, sliced
1 large ripe avocado
2 tsp lime or lemon juice
handful chopped coriander
4 tbsp soured cream
Equipment:
frying pan
Cooking instruction summary:
Heat a non-stick frying pan over a medium heat, swirl 1 tsp of the oil around, then add a tortilla. Sprinkle a handful of the cheese over one half of the tortilla, followed by some chicken and a few tomato slices. Season with a little salt and pepper. Cook for a few moments to melt the cheese, then fold over and cook until the tortilla is crisp. Turn the tortilla out of the pan and cut into quarters. Repeat with another flour tortilla to make another childs portion. For the adults version, start by making a simple guacamole. Halve, stone, peel and slice the avocado, then mash it with the lime or lemon juice and a little seasoning. Make the tortillas as before, adding a little chopped coriander. Serve two each and cut into halves rather than quarters. Serve with the guacamole and soured cream, scattered with a little more coriander.
Step by step:
1. Heat a non-stick frying pan over a medium heat, swirl 1 tsp of the oil around, then add a tortilla. Sprinkle a handful of the cheese over one half of the tortilla, followed by some chicken and a few tomato slices. Season with a little salt and pepper. Cook for a few moments to melt the cheese, then fold over and cook until the tortilla is crisp.
2. Turn the tortilla out of the pan and cut into quarters. Repeat with another flour tortilla to make another childs portion.
3. For the adults version, start by making a simple guacamole. Halve, stone, peel and slice the avocado, then mash it with the lime or lemon juice and a little seasoning.
4. Make the tortillas as before, adding a little chopped coriander.
5. Serve two each and cut into halves rather than quarters.
6. Serve with the guacamole and soured cream, scattered with a little more coriander.
Nutrition Information:
covered percent of daily need
