A nice dish to make the night before, so that you only have to put it in the oven when you want to eat it.
Ingredients
-
1 jar Mexican bean mix (370 milliliters)
-
1 jar of Mexican bean casserole (720 milliliters)
-
2 spring onions
-
150 grams (yellow) rice
-
2 tomatoes
-
400 grams of chicken breast
-
1 tablespoon olive oil
-
5 large flour tortillas (22cm Ø)
-
125 grams of grated cheese
-
125 milliliters sour cream
Preparation
Preheat the oven to 180 °Centigrade. Clean the spring onions and cut the white and green parts into thin rings.
Drain the bean mix in a sieve. Boil the rice and add the bean mix for the last 5 minutes. Meanwhile, slice the tomatoes and cut the chicken breast into cubes. Heat the oil in a frying pan and fry the chicken breast for about 5 minutes until golden brown. Heat the bean casserole with the chicken for about 5 minutes.
Drain the rice and beans and toss in the spring onion. Place the tortilla in an oven dish and divide half of the rice mixture and 25 grams of cheese over it. Cover the rice mixture with a tortilla and divide half of the dish over it. Place a tortilla on top, the remaining rice mixture, 25 grams of cheese, a tortilla, the remaining bean mix and finish with a tortilla.
Divide the tomato slices and 75 g cheese over the last tortilla. Bake in the oven for about 7 minutes until the cheese has melted. Cut it into eight wedges and serve the sour cream separately.
Number of persons
4
Duration
35 minutes
Sources):
