Credits: Taste​

Are you ready to take your taste buds on a trip to Mexico? Then look no further than this mouthwatering Mexican chicken bake! With just 7 simple ingredients and 3 easy method steps, you can have a delicious dinner on the table in no time. This dish will surely become a new family favourite, packed with protein from the barbecue chicken and red kidney beans and topped with a crispy baguette and melted cheese. So, grab your sombrero and get ready for a fiesta of flavours!

Ingredients:

1 barbecue chicken

400g can red kidney beans, rinsed, drained

310g can corn kernels, drained

375g jar enchilada sauce

1/2 baguette, sliced

1/2 cup finely grated cheese

1 tbsp chopped fresh coriander

Instructions:

1. Preheat your oven to 190C or 170C fan-forced. Pull all meat from the chicken and shred with a fork. Combine the shredded chicken with red kidney beans, corn kernels, and enchilada sauce.

2. Spoon the mixture into an ovenproof dish with an 8-cup capacity. Top with bread slices, overlapping slightly. Sprinkle with grated cheese.

3. Bake for 10-15 mins or until the bread is crisp and golden. Remove the dish from the oven and sprinkle fresh coriander over the top.

4. Serve and enjoy!

Optional ways to make it extra special:

- Add a bit of spice to the dish by sprinkling some chilli powder or chopped jalapenos over the top before baking.

- Add some fresh diced tomatoes or roasted capsicum to the chicken mixture for extra flavour.

- Top with a dollop of sour cream for a cool and creamy finish.

 

[GesinaHennie]

That sounds like a yummy meal on a cold night