Mexican tortilla bake with chicken, vegetables and yogurt sauce Recipe
This layered bake with pieces of chicken, vegetables, tortillas and a light yogurt sauce is something between lasagna and enchiladas, but in a milder version. In Mexican homes, similar dishes are made when there are some tortillas and meat left from the previous day – everything goes into one dish and straight into the oven. It’s a convenient family meal that reheats very well.
A simple, layered bake that combines the comfort of lasagna with Mexican flavors, using everyday ingredients and a lighter yogurt-based sauce instead of a heavy cream or cheese sauce.
Chef's tips
Do not overcook the vegetables in the pan – they will soften further in the oven. If your yogurt is very thin, strain it briefly through a fine sieve or cheesecloth so the sauce doesn’t become watery. For extra flavor, lightly toast the tortillas in a dry pan before layering.
How to serve
Serve the bake with a fresh green salad, lime wedges and a spoonful of salsa or tomato sauce. A dollop of extra yogurt or sour cream on top also works well, especially if you made the dish spicier.
Ingredients
- chicken breast cut into small cubes - 500 g
- wheat tortillas medium, cut into triangles or strips - 6 piece
- red bell pepper cut into strips - 1 piece
- zucchini cut into half-slices - 1 piece
- corn kernels from a can, drained - 150 g
- onion cut into thin wedges - 1 piece
- thick plain yogurt preferably Greek-style - 300 g
- yellow cheese grated, good melting cheese - 150 g
- garlic pressed - 2 cloves
- ground cumin level - 1 teaspoon
- sweet paprika level - 1 teaspoon
- hot paprika or more, if you like spicy dishes - 0.25 teaspoons
- vegetable oil for sautéing the chicken and vegetables - 2 tablespoons
- salt to taste
- black pepper to taste
Preparation
- Heat the oil in a large frying pan over medium heat. Add the sliced onion and fry for 3–4 minutes, until it softens and becomes slightly translucent.
- Add the chicken pieces, sprinkle with a pinch of salt and pepper, and fry for 6–8 minutes, stirring, until the meat is cooked through and lightly browned on the outside.
- Add the pepper strips, zucchini half-slices and drained corn. Fry for 5–7 minutes, until the vegetables soften slightly but are still firm.
- Add the garlic, cumin, sweet and hot paprika, stir and fry for 1 more minute, until the spices become very fragrant. Remove the pan from the heat, taste and season with more salt and pepper if needed.
- In a bowl, mix the yogurt with 1/3 of the grated cheese, a pinch of salt and pepper. The mixture should be thick but spreadable.
- Lightly grease a baking dish (about 20×30 cm) with oil. Place a layer of tortilla pieces on the bottom so that they cover most of the surface.
- Spread half of the chicken and vegetable mixture over the tortillas, drizzle with 1/3 of the yogurt sauce and spread it gently.
- Repeat the layers: tortillas, the remaining chicken and vegetables, another portion of the yogurt sauce. On top, arrange a final thin layer of tortillas, spread with the remaining sauce and sprinkle with the rest of the grated cheese.
- Cover the dish with aluminum foil and place in an oven preheated to 190°C. Bake for 20 minutes, then remove the foil and bake for another 8–10 minutes, until the cheese on top is melted and lightly browned.
- Remove the bake from the oven and let it stand for 5–10 minutes to firm up slightly – it will then be easier to cut into portions.
Storage
Zapiekankę możesz przechowywać w lodówce i odgrzewać w piekarniku lub mikrofalówce. Po zamrożeniu najlepiej rozmrozić ją w lodówce przez noc, a potem podgrzać w 180°C, aż środek będzie gorący.
