Mexican Style Chicken & Spinach Tortilla Stack

Somewhere between lasagne and a quesadilla, this Mexican tortilla stack is a total crowd pleaser!

Corn tortillas make this recipe gluten-free, however you can use whichever type you prefer. If you avoid dairy, you could opt for a vegan ‘cheese’ alternative.

Ingredients:

• 1 onion, diced

• 1 tbsp extra virgin olive oil

• 1 packet of Taco seasoning (the Mingle brand is great for an all natural, no added sugar option)

• 500g chicken breast mince

• 400g can diced tomatoes

• 4 corn tortillas

• 60g bag baby spinach leaves, torn

• 1 cup grated cheese

Serves 6

Method:

1. Preheat oven to 180°C.

2. Line a 20cm cake tin with baking paper, or lightly grease with extra virgin olive oil.

3. Gently heat extra virgin olive oil in a frypan on medium heat.

4. Add diced onions and sauté for a few minutes until translucent.

5. Stir the taco seasoning through.

6. Add the chicken mince and cook for approximately 5 minutes until browned.

7. Stir the tomatoes into the chicken mix and simmer for another 5 minutes until thickened.

Start layering your ingredients:

• Begin with a tortilla

• Next is 1/3 of the chicken mince mix

• Add a layer of torn spinach

• Top with grated cheese

Repeat to complete all 3 layers and finish with the 4th tortilla on the top (if the tortillas you purchase are smaller or larger than your dish, you can cut them and fill the space like you would with lasagne sheets).

Lightly brush with extra virgin olive oil.

Bake for 15-20 minutes until browned on top and cheese is melted.

Serve with salad or extra veggies as desired!