Roast chicken nachos

Roast chicken nachos

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Nachos make a nice and easy Sunday night dinner.

The ingredient of Roast chicken nachos

  1. 1 barbecued chicken or roast chicken
  2. 1 tablespoon olive oil
  3. 1 onion, finely chopped
  4. 35g packet chilli seasoning mix
  5. 425g can crushed tomatoes
  6. 400g can red kidney beans, drained, rinsed
  7. 1/2 cup water
  8. 1/2 cup coriander leaves
  9. 200g corn chips
  10. 1 1/2 cups grated tasty cheese
  11. 1 avocado, mashed, to serve
  12. sour cream, to serve

The instruction how to make Roast chicken nachos

  1. Preheat oven to 180u00b0C. Remove skin from chicken and discard. Remove chicken from bones and discard bones. Shred chicken. Set aside.
  2. Heat oil in a frying pan over medium-high heat. Add onion. Cook, stirring, for 2 minutes. Add chilli, tomatoes, beans and water. Bring to the boil. Reduce heat to low. Simmer for 5 minutes, or until sauce thickens.
  3. Chop half the coriander. Add to tomato mixture with chicken. Cook for 3 minutes or until heated through.
  4. Layer corn chips and cheese in an ovenproof serving dish. Bake for 15 minutes or until chips are hot and cheese has melted.
  5. Remove corn chips from oven. Spoon chicken mixture over corn chips. Top with avocado and sour cream. Sprinkle with remaining coriander. Serve immediately.

Nutritions of Roast chicken nachos

fatContent: 1070.72 calories
saturatedFatContent: 58 grams fat
carbohydrateContent: 23 grams saturated fat
sugarContent: 42 grams carbohydrates
fibreContent: 7 grams sugar
proteinContent:
cholesterolContent: 90 grams protein
sodiumContent: 267 milligrams cholesterol

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