Taco chicken gratin

• 4 portions
• Cook time: 45 minutes

A Friday favorite! A creamy and tasty gratin with taco-spiced chicken, peppers, and corn layered with nacho chips in the Omnia foil mold. Prepare at home, freeze, and then take with you and heat in the Omnia mold.

This recipe has been adapted to be prepared in the Omnia foil mold in a regular oven at home. Afterwards, the food can be frozen or chilled and then reheated in the Omnia mold. Heat on a low heat until the food is heated through.

• Gluten free

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Method

1. Set the oven to 200°C. Cut the chicken fillets into small pieces. Peel, halve, and shred the onions. Peel and finely chop the garlic. Halve and shred the peppers.
2. Brown the chicken in oil in a frying pan until it takes on a nice color, lower the heat, and cook the chicken through. Set aside on a plate. Fry the onions and peppers in a little oil until soft in the same pan on a medium heat. Mix in the fried chicken and minced garlic.
3. Add the crushed tomatoes, corn, and all the spices. Stir together and simmer for about 5 minutes. Place one-third of the chicken mixture into the foil mold. Add a layer of nacho chips. Continue with the next third of the chicken mixture and nacho chips. Finish with a layer of chicken mixture and nacho chips. Top with grated cheese.
4. Bake in the middle of the oven for about 20 minutes until the gratin has taken on a nice color. Allow to cool.
5. When the gratin is ready and has cooled, it can be easily frozen in the foil mold and then reheated in the Omnia mold. Top with extra cheese when reheating the gratin.

Serving suggestion: scallions, tomato salsa, and jalapeños.

Tip! If you don’t have all the spices at home, you can use a bag of ready-made taco seasoning.