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