16 November 2015

Tortilla sabroso

Leftover roast chicken.  Not a bad thing now, is it?  There are a million and one things you can do with leftover roast meat, especially chook.  We typically have a day or two of roast chicken sandwiches for lunch, a curry and perhaps a stir-fry or fettucine too (depending on the quantity left over).  I also love to use shredded roast chicken for lasagne, instead of mince.  The other day though, none of our usual go-to meals got me amped up for gastronomic greatness.  So I called on Dr Google.  

Google search - leftover roast chicken recipes.  A myriad of responses.  One page with 21 ideas.  And one of those ideas was for tortilla stack.  Yum.  And we had everything needed.  

1 cups roast chicken
1/2 tin red kidney beans (black-eyed peas would also be amazing!)
1 tin diced tomatoes
fresh herbs (I used basil and marjoram)
a few teaspoons sour cream, to dollop between layers
4 tortillas 
handful chopped capsicum and mushrooms
6 bok choi or pak choi leaves, sliced into strips 
packet of taco/burrito seasoning (or fresh garlic, onion and cumin powder with a little chili)
1/2 cup grated cheese
1 cup grated cheese
2 eggs
50 ml milk
salt and pepper
guacamole, to serve 
  1. Grease casserole dish (one that will fit the tortillas laid flat) with butter or oil.    
  2. Place chicken in frypan with a little butter.  Stir in seasoning.  Add beans, tomatoes, herbs and vegetables and heat through.  Stir through the bok choi.    
  3. Place a tortilla in casserole dish.  Spoon chicken onto it and spread evenly to edge of tortilla.  Place a few dollops of sour cream and sprinkle with some of the cup of cheese.  Place another tortilla on top.  Continue this until chicken/tortillas finished.  
  4. Beat eggs, salt and pepper, and milk together.  Pour over tortilla layers.  Cover with foil and refrigerate for 2 hours, to let the egg mix soak in.  
  5. Preheat over to 180 degrees celcius.  Remove foil, sprinkle 1/2 cup cheese over tortillas.  Replace foil and bake for 20 minutes.  Remove foil and bake for further 5-10 minutes, until egg is set and cheese is melted and browned.  
  6. Serve with guacamole and a salad.  Sabroso!

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