Mexican

Mexican Chicken Bake

Name: Mexican Chicken Bake
Prep time: PT3.00M
Cook time: PT17.00M
Total time: PT25.00M
Yield: 4.00
Cuisine: Mexican
Ingredients: 1 Packet Maggi 2 Minute Noodles Chicken Wholegrain; 500 Grams Chicken mince; 1 Packet Maggi Chilli Con Carne Rb; 1 Tablespoon Olive Oil; 1 Unit Onions; 400 Grams Can Chopped Tomato; 1/2 Cup Tap Water; 300 Grams Canned Corn; 400 Grams Bean; Red Kidney; Canned; 1 Unit Red Capsicum; 1/2 Cup Fresh coriander Leaves; 1/2 Cup Grated Tasty Cheese; 1/2 Cup Low Fat Sour Cream

25Min

Easy

This is one of my favourite Mexican recipes. With capsicum, corn and kidney beans it has got all the essentials of a great Mexican recipe, but uses chicken mince for a tasty twist.

Ingredients

4 portions

1 pkt

( 70 g )

Maggi 2 Minute Noodles Chicken Wholegrain

500 g

Chicken mince

1 pkt

Maggi Chilli Con Carne Rb

1 tbsp

Olive Oil

( 240 g )

Onions

400 g

( 1 can )

Can Chopped Tomato

0.5 cup

( 125 ml )

Tap Water

300 g

Canned Corn

400 g

( 1 can )

Bean, Red Kidney, Canned

( 200 g )

Red Capsicum

0.5 cup

Fresh coriander Leaves

0.5 cup

( 60 g )

Grated Tasty Cheese

0.5 cup

( 120 g )

Low Fat Sour Cream

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Nutrition Value

Energy

573.14 kcal

Carbohydrates

51.24 g

Protein

43.94 g

Fats

18.77 g

Information per serving

Step 1

17 Min

Preheat oven to 180°C/160°C fan forced. Heat 1 tbsp oil in a large non-stick frying pan over medium- high heat; add chicken; cook for 4-5 minutes or until browned; add onion and cook for 2 minutes; Combine MAGGI Chilli Con Carne Recipe Base, chopped tomatoes and water in a jug and add to pan; add corn, red beans and bring to boil. Pour into a baking dish; cover with cheese and bake for 10 minutes or until golden brown.