Ingredients
- 1 tablespoon peanut oil
- 4 chicken thigh fillets (about 300 g/10½ oz), thinly sliced
- 2 spring onions (scallions), thinly sliced
- 1 teaspoon ground cumin
- ½ teaspoon chilli powder
- 420 g (15 oz) tin kidney beans, rinsed and drained
- 250 g (9 oz/2 cups) grated cheddar cheese
- 6 large flour tortillas
- 185 g (6½ oz/¾ cup) sour cream
- 1 large ripe avocado, chopped
- 40 g (1½ oz/⅓ cup) pitted black olives, sliced
- shredded iceberg lettuce or baby cos (romaine) lettuce leaves, to serve
Tomato salsa sauce
- 1 small green capsicum (pepper), finely chopped
- 1 handful coriander (cilantro) leaves, chopped
- 2 garlic cloves, crushed
- 400 g (14 oz) tin chopped tomatoes
- 300 g (10½ oz/1 cup) chunky tomato salsa
Method
1. Preheat the oven to 180°C (350°F/Gas 4).
2. For the tomato salsa sauce, put all the ingredients in a bowl, mix well and set aside.
3. Heat the oil in a large flameproof casserole dish over medium–high heat. Add the chicken, spring onion, cumin and chilli powder and sauté for 3–4 minutes, or until the chicken is lightly golden. Add the beans and tomato salsa sauce, stir together and remove from the heat.
4. Spread one-quarter of the chicken mixture in the casserole dish and sprinkle with 40 g (1½ oz/⅓ cup) of the cheese. Top with two of the tortillas, cutting where necessary to fit; the cheese layer should be covered. Repeat the layering with the remaining chicken mixture, cheese and tortillas, ending with a layer of cheese.
5. Cover with foil and bake for 15 minutes. Remove the foil and bake for 20–25 minutes more, or until the topping is golden and bubbling.
6. Divide among serving plates and top with a spoonful of sour cream and chopped avocado. Scatter with the olives and serve with lettuce.
