This delicious one-pan meal is super easy to make and the flavours all combine beautifully. A Mexican winner of a dash.
Who wouldn't love these easy to make tortilla's?
Chicken, vegetables and and a spicy salsa, all wrapped up in tortillas ...yum!
Preheat the over to 180 C.
In a large bowl, mix the chicken, peppers, cumin, cayenne pepper, garlic powder, ground coriander, paprika, salt and 2 tbsp oil.
Spread the mixture over half of a large baking tray.
spread the onion separately on the baking tray, beside the chicken mixture.
In the remaining space, place 5 whole tomatoes and 3 chilli's. Depending on how spicy you like your salsa, you make like to remove the seeds.
Drizzle the remaining oil over the top and put in the oven for 20-25 minutes.
Remove the tray from the oven and place the tomatoes and chilli's in the blender.
Put baking paper down to absorb any of the tomato juice and on top of the baking paper, lay 4 flour tortillas and put back in the oven for 5 minutes.
In the meantime make the salsa. Blend the tomatoes and chilli's with the spring onion, 1/2 of the coriander, lime juice, sugar, salt.
Note: I'd suggest adding one chilli at a time and taste to ensure you don't make it too spicy.
Add the salsa to a bowl.
Remove the baking tray and pour the sour cream over the mixture and sprinkle with the remaining coriander.
Roll into tortilla's and enjoy!
I often add fresh corn either in the mixture or as a side on the cob. Delicious!
Ingredients
Directions
Who wouldn't love these easy to make tortilla's?
Chicken, vegetables and and a spicy salsa, all wrapped up in tortillas ...yum!
Preheat the over to 180 C.
In a large bowl, mix the chicken, peppers, cumin, cayenne pepper, garlic powder, ground coriander, paprika, salt and 2 tbsp oil.
Spread the mixture over half of a large baking tray.
spread the onion separately on the baking tray, beside the chicken mixture.
In the remaining space, place 5 whole tomatoes and 3 chilli's. Depending on how spicy you like your salsa, you make like to remove the seeds.
Drizzle the remaining oil over the top and put in the oven for 20-25 minutes.
Remove the tray from the oven and place the tomatoes and chilli's in the blender.
Put baking paper down to absorb any of the tomato juice and on top of the baking paper, lay 4 flour tortillas and put back in the oven for 5 minutes.
In the meantime make the salsa. Blend the tomatoes and chilli's with the spring onion, 1/2 of the coriander, lime juice, sugar, salt.
Note: I'd suggest adding one chilli at a time and taste to ensure you don't make it too spicy.
Add the salsa to a bowl.
Remove the baking tray and pour the sour cream over the mixture and sprinkle with the remaining coriander.
Roll into tortilla's and enjoy!
I often add fresh corn either in the mixture or as a side on the cob. Delicious!