Mexican Chicken Bake Recipe | myfoodbook

Ingredients

• 1 tbs olive oil
• 1kg chicken thigh fillets
• 1 brown onion, finely chopped
• 2 cloves garlic, crushed
• 1 tbs tomato paste
• 2 x 400g cans Ardmona Crushed Tomatoes
• 1/2 cup smoky barbecue sauce
• Coriander leaves, grilled sweet corn, thinly sliced red onion, lime wedges & rice, to serve
• 1 small red capsicum, diced
• 40g sachet Fajita seasoning
• 1 cup chicken stock
• 3 cups Slow-Cooked Pulled Tomato Chicken
• 400g can red kidney beans, drained and rinsed
• 410g can corn kernels, drained
• 1 1/2 cups Mexican cheese blend
• Warmed tortillas, to serve