Chicken nacho grills

Chicken nacho grills

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(46 ratings)

Prep: 5 mins Cook: 20 mins


Serves 4
A fun way to serve chicken breasts and keep kids interested - why not get them to help?

Nutrition and extra info

  • Easily halved

Nutrition: per serving

  • kcal326
  • fat14g
  • saturates7g
  • carbs12g
  • sugars4g
  • fibre1g
  • protein39g
  • salt1.91g


  • 40g bag tortilla chip
  • 4 skinless chicken breasts
  • 200g tub spicy tomato salsa
  • 142ml pot soured cream
  • handful grated mature cheddar


  1. Heat oven to 200C/fan 180C/gas 6. Crush the tortilla chips. Put the chicken breasts on a non-stick baking tray, season, then slash each 3 times with a knife. Spoon 1 tbsp of salsa on top of each, then 1 tbsp soured cream.

  2. Sprinkle the chips over the chicken, then the cheese. Roast for 15-20 mins until the topping is golden and melting.

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Comments, questions and tips

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11th Sep, 2014
An easy recipe to make. My 10 year old son enjoyed helping. When it came out it looked just like the picture! Very tasty, had with Mexican style rice and salad.
18th Feb, 2014
Made this this evening, and it was yummy - enjoyed by the whole family! I changed the recipe slightly - cooked the chicken first, covered with foil, then removed the foil, added the toppings and cooked for another 5-6 minutes. I also added a tin of sweetcorn, which was nice. Will make this again.
11th Nov, 2013
SOOOO easy and seriously tasty. One of the easiest meals ive ever done - highly recommend.
10th Feb, 2013
i first cooked the chicken on the george forman grill before adding the topping and putting in the oven ive made this a few times now and its amazing
4th Feb, 2013
trinaz's picture
13th Dec, 2012
Lovely!!! Some family compained they didn't have much flavour but I enjoyed them! I often do as a snack torillas soured cream and salsa with cheese on top and put it under the grill!!!!!
14th Sep, 2012
very tasty and easy, served with potato wedges.
19th Jul, 2012
Delicious and so easy to do. Serve with mini roasted pots or a big salad :)
25th Jun, 2012
I have made this dish several times now and we all love the recipe. I also slice the chicken breasts to flatten them out which makes it easier to pile on the is also easier to make sure the chicken meat is cooked through. I use 1/2 fat creme fraiche instead of soured cream to make the dish a little healthier. A real store cupboard success.
20th Jun, 2012
I was genuinely surprised how nice this was! I will definitely make this again as the chicken was really juicy, I had all the ingredients in the house already and it was so quick and easy to make!


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