Chicken, corn and Zucchini Tortilla Pie

Morning Everyone! 

This weeks recipe is seriously delicious and will be on our dinner table tonight so what better time  to share it with all of you lovely folk. Recipe thanks to Katrina Woodman! 

You will need 

3 teaspoons olive oil
1 red onion, 
finely chopped
2 garlic cloves, crushed
2 1/2 teaspoons Mexican chilli powder
1 teaspoon ground cumin
500g chicken mince
410g can Chopped Tomatoes & Paste

310g can corn kernels, 
drained
1 zucchini, coarsely grated
1/4 cup fresh coriander 
leaves, chopped
4 wholegrain tortillas
115g reduced-fat grated cheddar
2 tbs low-fat Greek yoghurt
2 tbs reduced-fat sour cream

Method 

Preheat oven to 200°C/180°C fan forced. Grease a 20cm (base measurement) springform cake pan with olive oil. Place on a baking tray.

1. Heat oil in a large frying pan over medium heat. Cook onion and garlic, stirring, for 3 minutes or until soft. Add chilli and cumin. Cook, stirring, for 1 minute or until aromatic. Add mince. 
2. 
   
3. Cook, breaking up mince with a wooden spoon, for 4 minutes or until golden. Add tomato and corn. Simmer for 4 minutes or until thickened slightly. Add zucchini. Cook, stirring occasionally, for 3 minutes or until tender. Stir in coriander. Season. Cool for 5 minutes.
4. 
   
5. Cook  in prepared pan. Spread one-third of the mince mixture over the tortilla. Sprinkle with 1⁄4 cup of the cheese. Repeat layers with remaining tortillas, mince mixture and cheese, finishing with 
1 tortilla. Spread top with combined yoghurt and sour cream. Sprinkle with remaining cheese.

Cook until golden brown on top. 

Enjoy! 

Lou xxx