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Roast chicken nachos
Roast chicken nachos
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Prep Time:
15 minutes
Cook Time:
25 minutes
Total Time:
40 minutes
Easy and delicious Sunday night nachos.
Ingredients:
  • 1 barbecued chicken or roast chicken
  • 18.20 gm olive oil
  • 1 onion, finely chopped
  • 35g packet chilli seasoning mix
  • 425g can crushed tomatoes
  • 400g can red kidney beans, drained, rinsed
  • 125.00 gm water
  • 125.00 ml coriander leaves
  • 200g corn chips
  • 375.00 ml grated tasty cheese
  • 1 avocado, mashed, to serve
  • sour cream, to serve
Instructions:
  • Preheat oven to 180°C. De-skin and debone the chicken, then shred. Set aside.
  • In a frying pan over medium-high heat, heat oil. Add onion and cook for 2 minutes while stirring. Add chilli, tomatoes, beans, and water. Bring to a boil, then reduce heat to low. Simmer for 5 minutes until the sauce thickens.
  • Finely chop half of the fresh coriander, then sprinkle it over the tomato-chicken mixture. Cook everything together for about 3 minutes, or until the dish is heated through.
  • In an ovenproof serving dish, create a luscious bed of corn chips topped generously with gooey melted cheese. Bake until the chips are heated through and the cheese is irresistibly melted.
  • Take the corn chips out of the oven. Spread the chicken mixture over the chips. Add avocado and sour cream on top. Garnish with the rest of the coriander. Serve right away.

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