Baked Tortilla Recipe

1. Preheat the Oven

Preheat the oven to 180°C (350°F) and lightly grease, then line a 22×22 cm (~9”) baking dish with baking parchment. Adjust the oven rack to the middle position of the oven.

2. Prepare the Filling

In a mixing bowl, combine 200 grams of salsa and 220 grams of sour cream. Add a pinch of salt and 1 teaspoon of smoked paprika. Mix until well combined and set aside.

Chop 250 grams of cooked chicken breast, 1 medium-sized tomato, 1 red bell pepper, and 1 small onion.

Wash and drain 125 grams of canned corn and 240 grams of canned kidney beans.

In a mixing bowl, combine the chopped tomato, red bell pepper, onion, corn, and kidney beans. Mix until all the ingredients are well combined.

3. Fill the Tortillas

Lay the tortillas flat on a work surface. Spread an even layer of the salsa-sour cream mixture over the top of each tortilla.

Divide the chopped chicken and the vegetables evenly amongst the 6 tortillas. Spread a small amount of grated cheese over the chopped chicken and vegetables. Save a handful of cheese for the topping. Roll up the tortillas and place them, seam side down, in the prepared baking dish.

Pour 100 grams of salsa over the top of the rolled tortillas and distribute the remaining cheese evenly on top.

4. Bake

Bake in the preheated oven for 20-25 minutes, or until the tortillas are heated through, and the cheese is melted and bubbly.

5. Serve

Once baked, let the tortillas rest for 5 minutes before serving. This will firm up the filling and make it easier to cut and serve.

Tips for Perfect Baked Tortilla Recipe

Avoid Overfilling: Be careful not to overfill the tortillas, otherwise they will be more difficult to roll up, and the filling may spill out while baking. Distribute the filling evenly to make it easier to roll up and bake evenly.

Seal the Edges: Place the tortillas seam side down in the baking dish so they stay closed while baking. You can also brush the edges with a little sour cream or salsa to seal them better.

Evenly Distribute the Salsa and Cheese: When pouring the salsa and spreading the cheese over the rolled tortillas, make sure to cover them evenly. This will prevent the tortillas from drying out in the oven.

Rest the Tortillas: Once baked, allow the tortillas to rest for a few minutes before slicing and serving. This will ensure the filling is set.

Proper Storage

Refrigerator: Allow the baked tortillas to cool completely. Then store them in an airtight container. They stay fresh in the fridge for up to 3-4 days.

Freezer: For longer storage, freeze the baked tortillas by wrapping them tightly in cling film and then placing them in a freezer-safe container or bag. They can be frozen for up to 2 months. To reheat, let them thaw in the refrigerator overnight and bake in a preheated oven at 180°C (350°F) for about 15-20 minutes.

Serving Suggestions

With Sides: Serve the baked tortillas with a side of rice or salad.

With Toppings: Serve with a side of guacamole, sour cream, or hot sauce for dipping or spreading on top.

Related Recipes

If you enjoyed this recipe for baked tortillas, you might also like my Creamy Mushroom Tortilla Bake,  my Spanish Omelette: Tortilla de Patatas, or my Spinach Tortilla Recipe for another veggie-packed treat.

Conclusion

This Baked Tortilla Recipe is proof that home cooking doesn’t have to be complicated. Simple ingredients come together to create a delicious, satisfying meal that everyone at the table is sure to enjoy. Add your favourite ingredients and enjoy the perfect combination of cheesy and savoury deliciousness!