Baked tortilla with chicken and vegetables is a dish that works great for dinner or as a snack. In this dish, tortilla wraps are filled with poultry, mushrooms, onion and zucchini filling. Some cheese and tomato sauce is also added when folding them. After that, the tortillas can go to a baking dish, sprinkled with more cheese and covered with more tomato sauce. They can bake in the oven for almost an hour. Preparing the filling will take up most of your time, but it can be done in less than 30 minutes. The tomato sauce used for the main sauce is not cooked for a long time, as only the onion is fried for a bit, and after adding the other ingredients, the whole thing is on the heat only for a moment.
When making this dish, you can select wheat or corn tortillas. I usually choose wheat tortillas because they don’t break during rolling, which sometimes happens with corn tortillas. I love serving these baked tortillas with sour cream, but this dish can also be served by itself. This tortilla with chicken and vegetables is easy to prepare, so I encourage you to make it at home. Below, I leave you a recipe for baked tortilla with chicken and vegetables.
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Ingredients for baked tortilla with chicken and vegetables.
Chicken and vegetable filling:
- 300 g chicken breast
- 150 g onion
- 300 g zucchini
- 200 g mushrooms
- 3/4 teaspoon of salt
- 1/4 teaspoon of pepper
- 2 tablespoons of oil
- 1 big clove of garlic
- 1 teaspoon of oregano
Tomato and peppers sauce:
- 500 g tomato sauce
- 150 g pickled bell peppers
- 100 g onion
- 1/2 teaspoon of salt
- a pinch of pepper
- 1/2 teaspoon of oregano
- 1 tablespoon of oil
- a small bunch of parsley
Additionally:
- 100 g Ementaler cheese
- 6 tortilla wraps
How to make baked tortilla with chicken and vegetables.
Clean the chicken breasts, pat them dry, then cut them into medium-sized cubes. Put the cut meat in a frying pan, add oil and fry over medium heat for 3-4 minutes. After that, add the diced mushrooms, zucchini, onion, mashed garlic, salt, pepper and oregano. Simmer covered over a low heat for about 20 minutes. 5 minutes before the end of simmering, remove the lid and evaporate the excess liquid from the vegetables.
Pour the oil into a pan, add the diced onion and fry over medium heat for 5 minutes. Afterwards, pour in the tomato sauce, add the pickled pepper cut into strips, salt, black pepper, oregano and cook together for 2-3 minutes. At the end of cooking, add finely chopped parsley.
Arrange the tortillas on the kitchen counter, and evenly cover each one with the chicken and vegetable filling. Do not place the filling on the whole wrap, but only on one half of it. Next, spread 2 tablespoons of the sauce on the filling and sprinkle with a bit of grated cheese. Roll up the tortillas almost like you would do with pancakes. Place the rolled up tortillas in a baking dish, pour the remaining sauce on top and sprinkle with the remaining cheese. Put the dish in the oven preheated to 180 degrees Celsius for 50 minutes. Bake covered for the first 40 minutes and uncovered for the last 10 minutes.
Good to know when making baked tortilla with chicken and vegetables.
I don’t peel the zucchini and do not wash the mushrooms, only clean them with a paper towel.
In total, I use 6 tortillas with a diameter of 20 centimetres each.
Tortillas prepared in this way can be served with a sour cream.
Do you like dishes with tortilla? If so, try our recipe for Tortilla rolls with ham and cheese.
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