Mary Berry Tortilla Bake Recipe

This cheesy Tortilla Bake is a midweek lifesaver as well as being a family favorite! Layering the flour tortillas makes them go soft and pasta-like, which along with the smoky chicken and pepper ragu adds a comforting richness to this “Mexican Lasagna” that is so perfect for feeding a hungry crowd.

Jump to Recipe

Mary Berry Tortilla Bake Recipe Ingredients

• The Chicken Filling:
  • 2 tbsp sunflower oil
  • 500g (1 lb 2 oz) skinless, boneless chicken breasts, diced
  • 1 large onion, chopped
  • 2 red peppers, deseeded and diced
  • 2 cloves garlic, crushed
  • 1 tsp chili powder (mild or hot, to taste)
  • 1 tsp ground cumin
  • 1 tsp ground coriander
• The Sauce:
  • 400g (14 oz) tin chopped tomatoes
  • 2 tbsp sun-dried tomato paste (or regular tomato purée)
  • 1 tbsp mango chutney (Mary’s secret ingredient)
  • Salt and freshly ground black pepper
• The Layers:
  • 4–6 large flour tortillas
  • 200g (7 oz) full-fat crème fraîche
  • 100g (4 oz) mature Cheddar cheese, grated

How To Make Mary Berry Tortilla Bake Recipe

1. Brown the chicken: Preheat the oven to 180°C (160°C fan/350°F/Gas 4). Heat the oil in a large deep frying pan. Add the diced chicken and fry quickly over high heat until browned all over. Remove the chicken with a slotted spoon and set aside.
2. Sauté the veg: Add the onion and peppers to the same pan. Fry for 5 minutes until soft. Stir in the crushed garlic and spices (chili, cumin, coriander) and cook for 1 minute to release the aromas.
3. Simmer the sauce: Return the chicken to the pan. Add the chopped tomatoes, sun-dried tomato paste, and mango chutney. Season with salt and pepper. Stir well, cover, and simmer gently for 20 minutes until the chicken is tender and the sauce has thickened.
4. Prep the dish: You will need a shallow ovenproof dish (approx. 2 liters).
5. Layer one: Spoon one-third of the chicken mixture into the base of the dish. Top with a layer of tortillas (you may need to cut them to fit the shape of your dish; avoid too much overlapping).
6. Layer two: Spread another third of the chicken mixture over the tortillas. Top with another layer of tortillas.
7. Top layer: Spread the remaining chicken mixture over the second tortilla layer. Finish with a final layer of tortillas.
8. The cheesy top: Spread the crème fraîche evenly over the top layer of tortillas. Sprinkle generously with the grated Cheddar cheese.
9. Bake: Bake in the preheated oven for 25–30 minutes until the top is bubbling and golden brown.

Recipe Tips!

• Chutney Charm: Don’t skip the mango chutney! It sounds odd in a Mexican dish, but Mary swears by it. It adds a subtle sweetness that balances the acidity of the tomatoes and the heat of the chili powder perfectly.
• Tortilla Trim: Don’t just stuff the tortillas in! Use kitchen scissors to cut the round tortillas into straight-edged shapes that fit your baking dish snugly. It ensures every bite has an even layer of “pasta.”
• Thick Sauce: Ensure your chicken sauce isn’t too watery before assembling. If it is runny, boil it rapidly with the lid off for a few minutes. If the sauce is too wet, the bottom tortillas will turn to mush.
• Crème Fraîche Finish: Unlike a Béchamel sauce which can be heavy, the crème fraîche topping creates a light, tangy, golden crust that sets beautifully in the oven without needing to make a roux.

What To Serve With Mary Berry Tortilla Bake Recipe?

This Mary Berry Tortilla Bake Recipe is a hearty main that needs freshness on the side! A big bowl of Guacamole and some cool Sour Cream are essential for dipping. For a crunchy contrast, serve it with a crisp Green Salad tossed with lime juice and coriander! If you want to stretch the meal further, a side of Mexican Rice or corn on the cob makes it a fiesta.

How To Store Mary Berry Tortilla Bake Recipe

• Refrigerate: Store leftovers in the baking dish (covered with foil) or an airtight container in the fridge for up to 2 days.
• Reheat: This reheats brilliantly! Cover with foil and warm in a 180°C oven for 20 minutes, or microwave individual portions until hot.
• Freeze: You can freeze the baked dish. Wrap tightly and freeze for up to 2 months. Defrost thoroughly in the fridge before reheating.

Mary Berry Tortilla Bake Recipe Nutrition Facts

• Calories: 650 kcal
• Fat: 32g
• Carbohydrates: 45g
• Protein: 35g

Nutrition information is estimated per serving (serves 4-6).

FAQs

Try More Recipes:

• Mary Berry Mexican Tortilla Bake Recipe
• Mary Berry Spanish Tortilla Recipe
• Mary Berry Tortilla Quiche​ Recipe