Salsa Chicken Tortilla Bake

Instructions

1. 1

   Chop the commercially fully cooked chicken into small pieces and tear the tortillas into bite-sized pieces. Drain the sweetcorn before weighing.

2. 2

   Spread one-quarter of the salsa across the bottom of a 1-litre wide microwave-safe casserole. Layer in half the tortilla pieces, half the chicken, half the sweetcorn, half the remaining salsa and half the cheese. Repeat with all remaining ingredients, finishing with cheese.

3. 3

   Cover with a vented microwave-safe lid. In a 1000-watt microwave, cook at 100% power for 2 minutes. Carefully rotate the casserole halfway around, then microwave at 100% power for another 2 minutes. For a 700–900-watt microwave, extend each interval by 30–60 seconds.

4. 4

   Let stand covered for 3 minutes, then check the centre and several other spots with a food thermometer: all must reach 165°F/74°C. If necessary, microwave at 100% power in additional 30-second intervals, then stand covered for another 3 minutes and recheck. The tortillas should be soft and the cheese melted.

5. 5

   Keep chicken, cheese and opened salsa and sweetcorn refrigerated at 40°F/4°C or below before preparation; refrigerate any leftovers within 2 hours.