Leftover Turkey Green Enchiladas

I got to take some of the turkey leftovers from Thanksgiving home. The first thing I made were these enchiladas. I had tomatillos from the garden, so I used them to make a green enchilada sauce along with some poblanos from the garden too. Please adjust the chills to your liking. I also made my own tortillas using a Jamie Oliver taco recipe from Money Saving Meals. They were a lot of fun to make and definitely tasted better than shop bought ones.

Leftover Turkey Green Enchiladas
(Serves 4)

For the enchilada sauce

450g tomatillos
4 garlic cloves
2 jalapeno chillis, sliced
2 poblano peppers, sliced
2 serrano chillis, sliced
2 tbsp chopped coriander
½ tbsp cumin
1 tbsp spicy chili powder
salt and pepper
500ml chicken stock

1 tbsp oil
1 onion, chopped
300g leftover turkey
200g green beans
100g sweetcorn
300g leftover turkey
1 tbsp chipotle paste
60g cream cheese
8 tortillas
100g cheddar, grated

First make the sauce. Preheat the oven to 180C.

Peel and rinse the tomatillos. Chop them in half and set them skin sides up onto a lightly oiled baking sheet. Add the peppers and the garlic to baking sheet and bake for 20-30 mins, or until the pepper skins are nice and charred. Remove from heat and leave to cool a little.

Peel the skins from the peppers and add the peppers to a food processor with the tomatillos and garlic. Add the coriander, cumin, chili powder and salt and pepper. Process to combine. Add the chicken stock and blend until smooth.

Heat a frying pan and add the oil. Add the onion and cook for 4-5 mins. Add the green beans and the sweetcorn and cook for 5 more mins. Add the leftover turkey and chipotle paste a cook stirring for a couple of mins. Add the cream cheese and stir to combine.

Put a little of the sauce in the bottom of an ovenproof dish.

Divide the filling between the tortillas, roll up and then place in the oven-proof dish. Cover with the rest of the sauce and top with the cheese. Bake in the oven for 30 mins until golden on top.

Mexican Pig Cheeks

I love love love pig's cheeks, they are just so meltingly tender and they make wonderful nachos. I put a layer of fried sliced onion and pepper with fajita seasoning under the shredded pig's cheeks to add some veggies. If you have the time these are truly worth making. Yum!

Mexican Pig Cheek Nachos
(Serves 4)

1 tbsp oil
8 pigs cheeks
150g chorizo, chopped
1 tsp smoked paprika
1 tsp ground cumin
100ml apple juice
enough chicken stock to cover the pig cheeks
1 cinnamon stick
50g cheddar grated
sour ceam
guacamole

Heat the oil in a casserole dish. Fry the pig cheeks and chorizo until the pigs cheeks are browned all over. Add the paprika and cumin and cook for a min or two.

Add the apple juice and deglaze the pan. Add the stock until it just covers the pig cheeks and add the cinnamon stick. Cover and cook on a low heat for 1 1/2 hours. Turn up the heat the high and remove the lid, cook for another 20-30 mins until the sauce has reduced. Shred the meat in the sauce.

Preheat the grill.

Put the tortilla chips into an ovenproof dish, top with the shredded pigs cheeks. Sprinkle over the grated cheddar and put under the grill until the cheese has melted. Top with sour cream and guacamole and serve.

Mexican Chicken Salad

I made this into a warm salad but there is no reason why you can't pack it into a lunchbox, just pack the tortilla chips separately and sprinkle over at lunchtime. I loved the combination of flavours and textures in this dish.

Mexican Chicken Salad (adapted from Good Housekeeping Salad Days)
(Serves 4)

2 chicken breasts, chopped into chunks
1 tsp fajita seasoning
225g sweetcorn
125g cheddar, grated
25g jalepeno peppers, chopped
400g can kidney beans, drained and rinsed
4 spring onions, sliced
lettuce
4 tbsp olive oil
juice 1 lime
50g tortilla chips, crushed
salt and pepper

Heat a frying pan with come oil over a high heat. Sprinkle the fajita seasoning over the chicken and then add the chicken to the pan, cook for 5-6 mins until golden and cooked all the way through.

Divide the salad leaves between 4 bowls and top with the sweetcorn, jalepeno, beans and spring onions. Sprinkle over the tortilla chips and then top with the chicken followed by the grated cheese. serve.

Sausage and Chicken Bean Chilli

Ok so not strictly Mexican, I did have some mojito sausages that needed using and I was looking for something Mexican to do with them. I adapted the recipe quite a lot to make it more filling and to use fresh ingredients instead of frozen. 

Sausage and Chicken Bean Chilli (adapted from Sainsburys)
(Serves 4)

4 sausages
1 tbsp  oil
2 chicken breasts, cut into chunks
1 large onion, chopped
2 garlic cloves, chopped
2 peppers, chopped
200g black beans
390g chopped tomatoes
2 tbsp spicy chipotle chilli paste
100g frozen sweetcorn

Preheat the grill to medium and grill the sausages to pack instructions for 15-20 minutes, turning frequently until golden and cooked through. Remove and slice on the diagonal.

Meanwhile, heat the oil in a deep frying pan over a high heat and cook the chicken until golden brown. Remove from the pan and turn the heat down to medium. Add the chopped onion and garlic, and cook, stirring occasionally, for 3-5 mins until the onions are turning golden. Add the peppers and cook for 2 mins.

Add the chicken, black beans, chopped tomatoes, chipotle paste and sweetcorn to the onions in the frying pan, bring to a gentle simmer and cook for 10 mins. Just before serving slice the cooked sausage and add to the pan.

Serve the chilli with rice and a sprinkling of the grated cheese if you wish.

Chicken and Beans Enchiladas

This recipe feeds a crowd but is fairly easy to scale down to normal sized proportions! It's also really easy to make and yummy. I made my own chickpea pancakes as I got home and realised I didn't have any tortillas! They worked just as well.

Chicken and Bean Enchiladas (from Good Food Magazine July 2009)
(Serves 10)

3 tbsp olive oil
2 red onions, sliced
2 red peppers, sliced
2 red chillies, deseeded and chopped,
1 sliced small bunch coriander, stalks finely chopped, leaves roughly chopped
2 garlic cloves, crushed
1 tbsp ground coriander
1 tbsp cumin seeds
6 skinless chicken breasts, cut into small chunks
415g can refried beans (we used Discovery)
198g can sweetcorn, drained
700ml bottle passata
1 tsp golden caster sugar
10 tortillas
200g cheddar, grated

Heat 2 tbsp of oil in a large frying pan, then fry the onions, peppers, chopped chilli and coriander stalks with half the garlic for 10 mins until soft. Stir in 2 tsp ground coriander and 2 tsp cumin seeds, then fry for 1 min more. Meanwhile, in another frying pan, fry the chicken in the remaining oil, in batches, until browned – add it to the pan of veg as it is done.

Stir the beans, sweetcorn, coriander leaves and 150ml of the passata into the veg and chicken. In a bowl, mix the rest of the passata with the other crushed garlic clove, the remaining spices and the sugar, then set aside.

To assemble, lay the tortillas onto a board and divide the chicken mixture between them, folding over the ends and rolling up to seal. Divide the passata sauce into the dishes you are using, then top with the enchiladas. Sprinkle with grated cheese.

Cool and freeze (see freezing tips, below) or, if eating straight away, heat oven to 200C/180C fan/gas 6, then bake for 30 mins, scattering with more coriander leaves to serve, if you like.

Creamy Green Crab and Shrimp Enchiladas

I ended up making these after mistakenly opening a tin of crab thinking it was salmon. They were really lovely and creamy and tasty. Surprisingly so with a delicate flavour.

 

Creamy Green Crab and Shrimp Enchiladas

(Serves 4)

1 onion, chopped

1 red pepper, chopped

20 raw prawns, chopped into 3-4

1 tbsp taco seasoning

1 200g tin black eye beans, drained and rinsed

1 190g tin lump white crab meat, drained

1 tin green enchilada sauce

4 tbsp sour cream  

handful shredded cheddar/montery jack cheese

4 corn or flour tortillas

 

Preheat oven to 180C. Spray an overproof dish with cooking spray.

 

Heat a tbsp of oil in a frying pan and add the onion and pepper. Fry for a couple of mins then add the prawns and cook until just pink. Add the taco seasoning and stir well. Add the beans and crab and a2 tbsp of the enchilada sauce and cook until heated through. Add in half the cheese and half the sour cream and then stir well to combine.

 

Heat the tortillas in the microwave for a few secs to soften.

 

Spoon some of the filling down the centre of each tortilla, fold the sides to the middle to cover filling, and place rolled enchiladas seam side down in the prepared baking dish. They should fit tightly together in the pan.

 

Mix the rest of the sour cream into the rest of the enchilada sauce. Pour over the enchiladas and sprinkle over the cheese. Bake for 30 mins until golden and bubbling.

Healthy Prawn Enchiladas Verde

This was a spur of the moment dish as I realised that the sauce was about to go out of date. These enchiladas are packed full of veggies and the shrimp is healthier than other meats. I also quite liked the sourness the Greek yoghurt added to the dish.

Healthy Prawn Enchiladas Verde

(Makes 10)

 

450g raw prawns, peeled/deveined, cut into three pieces

1 large green pepper, chopped

1 large courgette, chopped

4 large spring onion, chopped

123g greek yogurt

juice 1 lime

125g Monterey Jack cheese, grated

1/2 bunch coriander, chopped

1/4 tsp cumin

1/2 tsp oregano

salt and pepper

10 corn tortillas 

450g green enchilada sauce

olive oil

Preheat oven to 350 degrees and grease a 28 x 18cm baking dish with a light amount of olive oil.

Heat pan with a little oil and sauté the red bell pepper and all the white parts of the onions and only half of the green stems. After a minute, add the chopped courgette. Sauté for 4-5 mins total then add the prawns and lime juice and sauté for another min only. Remove from the heat and add the Greek yogurt, seasonings and most of the coriander. Set aside for 5 mins.

Whilst the filling is resting heat the tortillas in the microwave.

Spoon some of the prawn/veggie mix onto each tortilla, wrap each tortilla and place them seam down into the baking dish. You should be able to fit 10 tortillas, and you might have leftover prawn/veggie mixture.

Once the tortillas are all filled and in the baking dish then pour over the green enchilada sauce, spread the cheese on top, and then sprinkle over the remainder of the chopped greens of the spring onions.

Bake in oven for 25 minutes at 350.

Slow Cooker Salsa Verde Chicken

On one of the last nights before I went on holiday I made this very easy Slow Cooker Salsa Verde Chicken. It used up leftovers and was so easy so that I could concentrate on packing! It is also ridiculously tasty! I served it over oregano spiked rice.

Slow Cooker Salsa Verde Chicken (from Slender Kitchen)
(Serves 8)

675g chicken breast, skinless and boneless

450g chicken thighs, skinless and boneless

salt and pepper

750g/2 jars salsa verde

 

Combine everything is the slow cooker and cook on low for 4 hours. Serve over rice.

Lentil Burritos

I made these for lunch one day last week and ate it cold. They were superb and probably even better hot. I had lots of the lentil mixture left over so I'm going to try them with sausages this weekend.

Lentil Burritos (from The Garden Grazer)
(Serves 2)

40g dried green lentils
1 small tin chopped tomatoes
50g baby spinach
2 cloves garlic, crushed
1/2 onion, chopped
1 tsp cumin
1/2 tsp oregano
2 tortillas
feta cheese
salt and pepper

Put the lentils into a large saucepan and cover with water. Bring to the boil and cook according to packet instructions.

In a large frying pan, heat a little oil and saute the onion, garlic, 1/2 tsp cumin, and oregano on a medium-high heat for about 7-8 mins.

Reduce  the heat  and add the cooked lentils, chopped tomatoes, spinach and the rest of the cumin. Season and cook for 10 mins, stirring occasionally.

Spoon the mixture onto tortillas, top with the feta, roll up and serve.

Mexican Rice Salad

This salad came out of a necessity to use up the ingredients. It was wonderfully tasty and packed full of veg. You could of course add in some chicken to make it meaty.

Mexican Rice Salad
(Serves 1)

50g brown rice
30g sweetcorn
1/2 tsp taco seasoning
30g cooked pinto beans
1/2 roasted red pepper, chopped
4 cherry tomatoes, halved
1/2 small avocado, chopped
1 tsp coriander, chopped

Bring a pan of water to the boil and cook the rice according to packet instructions adding the sweetcorn for the last 3-4 mins. Drain, run under the cold tap, drain again well.

Put the rice and sweetcorn into a bowl with the rest of the ingredients and stir well to combine. Pack into a lunchbox or serve.

Mexican Bean Hotpot

I loved this dish! So simple and yet so tasty. I'm still a sucker for anything Mexican flavoured and although this isn't exactly authentic it is a yummy idea and it totally works. The original recipe called for all sorts of frozen convenience foods that I don't keep in, so I just made it pretty much from scratch apart from the handy tin of beans!

Mexican Bean Hotpot (adapted from Sainsbury's Magazine)
(Serves 4)

2 peppers, chopped into chunks
2 tins mixed beans in chilli sauce
325g tin sweetcorn
400g potatoes, cut into wedges
1 tsp chilli powder
1 tsp garlic powder
75g cheddar, grated

Preheat the oven to 200C.

Put the potato wedges into a saucepan of water, put on the heat and bring to the boil. Par-boil the potatoes for 10-12mins. Drain.

Meanwhile, add a little oil to a large frying pan and fry the peppers over a medium heat for 2-3 mins. Then add the mixed beans and sweetcorn, stirring occasionally until heated through, 4-5 mins.

Tip the bean mixture into an ovenproof dish, top with the wedges. Sprinkle over the chilli and garlic powders and top with the grated cheddar. Bake for 20 mins until the wedges are crisp and cooked and the cheese is golden. Serve with a green salad.

Courgette and Mushroom Tacos

This is a really simple Meican dish that can be made for either lunch or dinner or even breakfast. I chose to use only one tortilla but if you have a bigger appetite or are not eating it at a weird time of day there's really enough filling for two.

Courgette and Mushroom Tacos
(Serves 1)

1 Portobello mushroom, sliced
1 small courgette, cut into batons
1 tsp taco seasoning
6 cherry tomatoes, halved
1/2 small avocado, chopped
25g goat's cheese, crumbled
1-2 corn tortillas

Heat some oil in a frying pan and add the mushroom and courgette. Cook for a couple of mins, then add the taco seasoning and cook for a few mins more until the mushroom and courgette are soft.

Meanwhile, heat the tortillas in the microwave for 15 secs to make them pliable.

Fill the tortillas with the mushroom and courgette and sprinkle over the tomato, avocado and goat's cheese. Serve.

Chipotle Steak Salad

This was a delicious summery salad that really hit the spot. The combination of the spicy dressing with the succulent beef was incredible and all the crunchy veg really added to the texture. I will definitely be making this again.

Chipotle Steak Salad (adapted from Pioneer Woman)
(Serves 1)

2 tbsp light mayonnaise
2 tsp chipotle paste
1 sirloin steak, cut into strips
1 tbsp oil
1 tsp Worcestershire sauce
1/4 tsp ground cumin
1 tsp oregano
1 tbsp honey
salad leaves
1 tomato, sliced
1 in piece cucumber, sliced
1/2 red onion, sliced
1/2 ear of corn, shucked
1/2 large avocado, sliced

Mix the mayonnaise with half of the chipotle paste until well combined. Set aside in the fridge.

To make the marinade; whisk together the oil, Worcestershire sauce, cumin, oregano, honey, and the rest of the chipotle paste. Pour this over the steak, making sure to coating both sides. Cover and marinate in the fridge for at least two hours.

Heat a frying pan and fry the steak for a few mins until it starts to brown. Remove from the pan and allow meat to rest a few minutes. Fry the corn for a couple of minutes.

Put the salad leaves on a plate and top with the tomato, cucumber, red onion, avocado and corn. Top with the steak. Drizzle the chipotle dressing over the salad and serve.

Lamb Steak Tacos

This is a delicious take on a steak taco, using beef instead of lamb. Its really flavourful and makes a very quick evening meal.

Lamb Steak Soft Tacos (adapted from For the Love of Cooking)
(Serves 2)

2 lamb leg steaks
salt and pepper
1 tsp garlic powder
1 tsp taco seasoning
2 flour tortillas
1 can refried beans
1 avocados, diced
lettuce, chopped finely
cheddar cheese, grated
1 tomato, diced
2 spring onions, diced
salsa
sour cream

Season both sides of the steak with salt, pepper, garlic powder and taco seasoning.

Heat a griddle pan that has been coated with cooking spray over medium high heat. Cook the lamb steaks for 3 minutes on each side or until the steak is done how you like it. Place the steaks onto a cutting board to rest for 5 minutes before slicing into chunks.

Heat the refried beans in a pan over medium heat, stirring often, until hot.

Heat the tortillas in the microwave for 20-30 seconds or until warm and pliable.

Spread the hot refried beans down the centre of the warm tortillas then top with steak pieces followed by lettuce, avocado, cheddar cheese, tomato, salsa and green onions. Serve with salsa.

Pigs in Ponchos

These were so good and so fun to make and eat. I bought a tin of refried beans which I used for these but I'm finding them a bit spicy so I'm going to try and make some which don't blow my head off! I love all these different combinations of Mexican ingredients used in all sorts of ways, very versatile.

Pigs in Ponchos
(Serves 1)

1 frankfurter
1/2 tin refried beans
2 corn tortillas
1 tbsp salsa verde
mustard
2 tbsp cheddar or Montery jack, grated
cooking spray

Parboil the hot dogs for a few minutes to heat through. In a medium saucepan, heat the beans over medium heat, adding a little water to thin slightly. Heat the tortillas in the microwave for 15 secs to soften.

Make the ponchos: Top one tortillas with a thin layer of salsa verde, a swirl of mustard and lots of cheese, then cover each with another tortilla. Spread the top tortilla with some beans and set a dog at one end. Wrap and roll up the tortilla stack around the hot dog.

Spray the ponchos with cooking spray and grill for a few minutes to brown and crisp the tortillas.

Grilled Pork Tenderloin with Tamarind-Chipotle Glaze with Mexican Rice

This was a delicious meal. The chipotle-tamarind sauce was particularly good, with a hint of spice but mostly a lovely warmth. The rice was lovely too and definitely something I will make again as it was not much effort for fantastic flavour. The pork however, took much longer to cook than the 10 mins the original recipe suggested. I took this lovely photo, cut into the pork and realised it was still rather pink in the middle so back under the grill it went. By the time it was cooked enough to actually eat, everything else was cold and it was rather hacked to bits! I served it with refried beans and sweetcorn.

Grilled Pork Tenderloin with Tamarind-Chipotle Glaze with Mexican Rice
(adapted from Olive Magazine September 2009 and Mel's Kitchen)
(Serves 4)

1/2 onion, chopped

oil

250ml red wine vinegar

2 tsp garlic powder or garlic granules

125ml tomato ketchup

2 tsp ground cumin

3 tbsp sugar

2 tbsp chipotle paste

50g tamarind purée

2 tsp Worcestershire sauce

300g pork tenderloin

 

For the rice:

200g basmati rice

1 tbsp olive oil

1 small yellow onion, diced

4 cloves garlic, finely minced

55g tomato paste

1 tbsp of lime juice

small bunch coriander, chopped

2 tsp cumin

salt

 

To make the barbecue sauce, cook the onion in a little oil until caramelised. Add the red wine vinegar, ketchup, 500ml water, garlic powder or granules, cumin and sugar and let it simmer for about 15 minutes.

 

Add the chipotle paste tamarind purée and cook for another 10 minutes on a low heat. Add the Worcestershire sauce at the very end.

Meanwhile, cook the rice according to packet instructions.

While the rice is cooking, heat the olive oil in a large nonstick skillet over medium heat. Cook the onions in the oil for 10 minutes, until translucent and starting to brown. Add the garlic to the skillet and cook for one minute, stirring constantly. Stir in the tomato paste and cumin and cook for another minute or two. Mix in hot, cooked rice, lime juice and cilantro. Mix until well combined. Season to taste with salt.

 

Season the pork and brush with the sauce. Grill for about 10-20 mins depending on the thickness of your pork, turning once or twice until cooked through. Pour over the remaining sauce and serve with the rice.

Tomato, Corn and Avocado Salsa

This recipe is really nothing new, there are hundreds of recipes for this kind of thing out there but it is so easy and tasty I thought I'd post my version. This was the other salad I made to take to Wimpole Hall, again using up ingredients from my fridge and made at 7am before I left so that the avocado wouldn't go brown! We ate it as a side salad with the quiche but it would also be lovely as a salsa with some tortilla chips and really that's what it is. You could also add in some chilli if you wanted too but I didn't think that would go with the rest of what we were eating!

Tomato, Corn and Avocado Salsa
(Serves 2 as a side dish)

1/2 large tomato, diced
1/2 large avocado, chopped
1/2 red onion, diced
50g sweetcorn
juice 1/2 lime
1 tbsp coriander, chopped

Combine the tomato, avocado, onion and corn in a bowl. Squeeze over the lime juice and sprinkle over the coriander, mix well and serve.

Mexican Egg and Rice Scramble

This is something I came up with to use up halves of things before I went away for the bank holiday weekend. I had half a tomato and half an avocado that needed to be used and the only meal I needed to make was breakfast. There were many ways this could have gone, but I fancied something rice based and the avocado and tomato made me think Mexican, so the scramble was born.

The traditional way of making egg fried rice, which is essentially what the base of this is, is to use cold cooked rice but I actually prefer using just cooked rice, I like the texture with the eggs better, but of course you can use cold cooked rice if you like it that way or you have any left over. I also only used a little spice, we all know I'm not good with chilli but add more to your taste. This turned out really well and as a bonus it was nice and sunny on Sunday so I sat out in the garden to eat it!

Mexican Egg and Rice Scramble
(Serves 1)

50-60g rice
1 tsp oil
1 egg, beaten
pinch cumin
pinch chilli powder
1/2 tomato, diced
1/2 avocado, diced
1 spring onion, chopped
1 tsp coriander, chopped

Bring a pan of water to the boil and cook the rice according to packet instructions. Drain.

Heat a frying pan with a little oil and pour in the beaten eggs and stir. When the eggs are half scrambled add in the rice and spices and continue to stir.

Add the tomato, avocado and spring onion and mix to combine. Transfer to a bowl and sprinkle over some coriander. Serve.

Chicken Taco Bowls

I think it helps if you read the recipe first rather than assuming you know what to do! I forgot to spray my tortilla with cooking spray to form the bowls and they stuck! Luckily only a small bit broke of when I tried to get them off the ramekin and it just looks like mountains of yummy Mexican flowing from the tortilla! It was delicious, I loved all the mixture of ingredients, it could have done with a little spice though. I think I might chuck in some fajita or taco seasoning with the chicken next time.

Chicken Taco Bowls
(Serves 4)

4 corn tortillas

cooking spray

1 tbsp oil

2 chicken breasts, cut into 1/2 in pieces

1 tsp garlic powder

1/4 tsp salt

4 tbsp jarred salsa

1 cup thinly sliced lettuce

1 can pinto beans, drained

50g sweetcorn

1 avocado, chopped

1 medium tomato, chopped

2 tbsp black olives, halved

4 tbsp reduced-fat sour cream

50g monterey jack, grated

1 tbsp coriander, chopped

 

Preheat oven to 190°C.

Microwave the tortillas for 30-45 secs. Coat each side of the tortillas with cooking spray.  Turn 4 large ramekins upside down. put the tortillas over the top of the ramekin and squeeze it around to form a bowl. Bake until firm and beginning to brown, about 10 minutes. Transfer to a wire rack to cool.

Meanwhile, toss chicken with garlic powder and salt in a bowl. Heat the oil in a large frying pan over medium-high heat. Add the chicken and cook, stirring, until it is no longer pink on the outside, about 3 mins. Add salsa and cook, stirring, until the chicken is no longer pink in the middle, about 3 mins more. Cover and remove from the heat.

Fill each tortilla bowl with lettuce, top with about 1/4 of the chicken mixture. Then top with the beans, sweetcorn, tomato, olives and avocado. Spoon over the sour cream and sprinkle over the cheese. Serve.

Chicken Taco Bake

I'm back to the Mexican. It's funny looking back on what I have been eating over the last few years. I went through a definite Oriental stage and now it's Mexican or Tex-Mex. This is another one of those cream of soup casseroles and this one was pretty tasty too. It was, however, much better freshly cooked than as leftovers heated up in microwave as the chips went kind of soggy!

Chicken Taco Bake (adapted from Six Sisters' Stuff)

300g tortilla chips
2 300g cans cream of chicken soup
300g low fat sour cream
1 400g can chopped tomato and chilli
1 400g can black beans, rinsed and drained
200g sweetcorn
1 packet taco seasoning
375g chicken, cooked and shredded
200g cheddar cheese

Preheat oven to 180C.  Lightly grease a 9x13inch pan.

In a large bowl, combine the chicken soup, sour cream, tomato and chilli, black beans, taco seasoning and chicken. Set aside.

Crush the chips and spread half of them on the bottom of the pan.

Spread half of the chicken mixture over the tortillas. Top with half the cheese. Repeat the layers.

Bake for 30 minutes, until bubbly and cheese is starting to brown.