Preparation

• In a shallow container, mix together all of the ingredients for the spice coating. Slice the chicken breast into thin strips horizontally. Add chicken to the container and stir to coat.
• Place a large, nonstick frying pan over a medium heat and cook the chicken for four minutes on each side. Remove and set aside on a plate to rest.
• Preheat the oven to 200°C fan bake.
• To the same frying pan, add the capsicum, corn and spring onion. Cook while stirring for five minutes, until the capsicum starts to soften.
• Add the cream cheese and sour cream. Mix until melted and combined. Turn the heat off, then add 100g of the grated cheese.
• Shred the chicken with forks, then add to the pan along with any juices from the resting plate. Mix everything together and season to taste with salt and pepper.
• In a large baking dish, add a couple of tablespoons of salsa and spread to coat the base.
• Add 2 tortillas, then top with half of the chicken and cream cheese mixture, spreading it out to the edges. Add half of the tomato salsa, also spreading out to the edges.
• Repeat step 8 with two more tortillas and the remainder of the chicken mix and salsa.
• Top with 2 more tortillas, then scatter over the remainder of the grated cheese.
• Bake for 20 minutes, then turn the oven to fan grill, and cook for five minutes until the cheese is golden and bubbling.
• Remove from the oven and leave to sit for 10 minutes before serving with a side salad or steamed vegetables of your choice.