Nacho chicken bake
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Nacho chicken bake

By Sara Buenfeld

Top leftover chicken and ready-made salsa with gooey melted cheddar cheese and tortilla chips for a no-fuss nibble to share with friends

  • Prep:5 mins
    Cook:15 mins
  • Serves 2
  • Easy

Nutrition per serving

  • kcal 596
  • fat 24g
  • saturates 7g
  • carbs 42g
  • sugars 10g
  • fibre 8g
  • protein 49g
  • salt 3.2g

Ingredients

  • 300g jar mild or hot salsa, whichever you prefer
  • 210g can red kidney beans
  • 200g cooked chicken (leftover from a roast is ideal), chopped
  • ½ small pack coriander, chopped
  • about 75g nacho cheese tortilla chips
  • 75g cheddar, grated
  • salad, to serve
  • avocado, to serve
  • 1 lime, to serve

Method

  1. Heat oven to 190C/170C fan/gas 5. Tip the jar of salsa and the beans with their juice into a pan. Stir in the chicken and coriander, then heat until bubbling.

  2. Tip the mixture into a shallow ovenproof dish. Top with the tortillas and cheese, then bake for 8 mins. Serve with a salad, preferably including some avocado, and a good squeeze of lime.

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