Pulled Chicken Enchilada Tray Bake

By Keira Rumble

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If you've ever bought a BBQ chicken with absolutely no plan for what you're doing with it, this recipe is for you. This pulled chicken enchilada bake is my favourite shortcut dinners because it is quick, easy and the kids love it.  Think layered enchiladas meets cheesy lasagne.

 

GF | 20 Minutes | Family Friendly
 Serves 4-6

 

Ingredients

· 1 tbsp olive oil

· 1 small brown onion, diced

· 2 garlic cloves, crushed

· 1 carrot, grated

· 1 zucchini, grated

· 1 red capsicum, diced

· 2 tbsp tomato paste

· 1 tsp paprika

· 1 tsp cumin

· 1 tsp oregano

· ½ tsp smoked paprika

· 400g crushed tomatoes

· 1 BBQ chicken, shredded

· 1 cup corn kernels

· 12-18 small gluten free tortillas

· 500 grams grated mozzarella or tasty cheese

· Salt + pepper

 

Optional To Serve

· avocado

· coriander

· lime wedges

· Greek yoghurt

· jalapeños for adults


Method

  1. Preheat oven to 210°C.

  2. Heat olive oil in a large frying pan over medium heat.

  3. Add onion and garlic and cook for 2 minutes until softened.

  4. Stir through carrot, zucchini and capsicum and cook for 4-5 minutes until softened.

  5. Add tomato paste, paprika, cumin, oregano and smoked paprika and stir for 1 minute.

  6. Pour in crushed tomatoes and season well with salt and pepper.

  7. Simmer for 3-4 minutes until slightly thickened.

  8. Stir through shredded BBQ chicken and corn.

  9. In a large baking dish layer:

· a small amount of sauce

· tortillas

· chicken mixture

· cheese (use as much or as little as you want)

Repeat layers 2-3 times like lasagne.

  1. Finish with extra cheese on top.

  2. Bake for 12-15 minutes until bubbling with crispy golden edges.

  3. Rest for 5 minutes before slicing.