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Nacho chicken bake

Nacho chicken bake

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Rating: 5 out of 5.10 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 2

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

Nutrition: per serving
NutrientUnit
kcal596
fat24g
saturates7g
carbs42g
sugars10g
fibre8g
protein49g
salt3.2g
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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
  • 0.5 small pack coriander , chopped
  • about 75g nacho cheese tortilla chips
  • 75g cheddar , grated
  • salad , to serve
  • avocado , to serve
  • 1 lime , to serve

Method

  • STEP 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.

  • STEP 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.

Goes well with

Recipe from Good Food magazine, April 2015

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Overall rating

Rating: 5 out of 5.10 ratings
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