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Prep Time: 25 Minutes Cook Time: 50 Minutes |
Ready In: 75 Minutes Servings: 8 |
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This is from an old issue of recipes + mag. I love the fact that this has a high vegie content and can't wait to test this out on little miss DD. Ingredients:
2 (250 g) pkts frozen chopped spinach, thawed |
850 g sweet potatoes, peeled & grated |
435 g refried beans |
1 1/2 cups cooked chicken, shredded |
300 ml sour cream |
1/2 cup fresh coriander, chopped |
6 large soft flour tortillas |
420 g sweet corn |
2 cups tasty cheese, shredded |
375 g chunky salsa |
Directions:
1. Preheat oven to 180.C.
2. Grease a 10 cup baking dish.
3. Squeeze out excess liquid from spinach and sweet potato place into separate bowls.
4. Combine beans, chicken, cream & half the coriander.
5. Place 2 tortillas in base of baking dish, top with layers of 1/2 each of the sweet potato, then chicken mixture, then corn and spinach, then 1/3 cheese.
6. Repeat layers and top with tortillas and spread with salsa. Sprinkle with remaining coriander & cheese, cover with foil.
7. Bake for 35 minutes Uncover, bake for 15 mins more or until cheese is bubbly.
8. Cool for 10 mins before cutting and serve with a green salad.
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