Chicken tray nachos

Feed the whole family quickly in just one pan!

Serves: 6

Time to make: 30 mins

Hands-on time: 15 mins

Ingredients

More weights & measures

1 teaspoon ground cumin
1 teaspoon smoked paprika
1 large onion, finely chopped
2 cups cooked, shredded skinless chicken
400g can no-added-salt crushed tomatoes
400g can no-added-salt four bean mix
½ cup roughly chopped fresh coriandercilantroX, plus extra to garnish
cracked black pepper
175g packet plain corn sweetcornXchips
½ cup grated reduced-fat cheese
1 avocado
1 spring onion
3 large ripe tomatoes, chopped
2 tablespoons light sour cream
2 tablespoons low-fat plain yoghurt
1 fresh red chilli, sliced (optional)
½ small iceberg lettuce, finely shredded
Tabasco sauce (optional)

Instructions

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1 Spray a large non-stick fry pan with oil and place over medium heat. Add spices and cook, stirring, for 30 seconds until fragrant. Add onion and cook, stirring occasionally, until transparent and tender but not browned (5–6 minutes).

2 Add chicken and stir to coat with spices. Add canned tomatoes and stir to combine. Bring to the boil, then reduce heat and simmer for 10 minutes, stirring occasionally. Add four bean mix and cook for a further 3 minutes until heated through. Stir through half of the coriander, season with pepper and remove from heat.

3 Preheat oven grill to high. Scatter corn chips over a large tray or oven-proof serving dish. Pour over chicken and bean mix, leaving some exposed chips at the edges. Sprinkle grated cheese over chicken and chips. Place high in oven under the grill until cheese is melted and bubbling (about 3–4 minutes, keep an eye on it). Remove from oven.

4 Meanwhile in a blender, blitz, until fairly smooth, avocado, a little of the remaining coriander (reserve some for garnish), spring onion and a handful of the chopped fresh tomatoes. In a small bowl, combine sour cream and yoghurt.

5 To serve, sprinkle over the remaining tomato and coriander. Garnish with red chilli (if using) and shredded lettuce, and dollop on the guacamole and sour cream mix. Sprinkle over Tabasco, if using.

HFG tip

Share the nachos straight from the tray or divide the meal among plates. You can also serve the guacamole and sour cream in dishes on the side.

Nutrition Info (per serve)

Calories 438cal

Kilojoules 1829kJ

Protein 26.6g

Total fat 17.9g

–Saturated fat 6.4g

Carbohydrates 36.0g

–Sugars 9.2g

Dietary fibre 12.0g

Sodium 300mg

Calcium 245mg

Iron 4.6mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

2 comments on Chicken tray nachos

Linda Martin November 10, 2023 at 12:09 pm #

Hi ,
I have previously had subscription’s which have now expired.
I want to renew my subscription but need to know what the cost is for magazine ? Or magazine and digital? Or jut digital subscription?
Please let me know costs and how to arrange payment for different options.
Kind regards,
Linda Martin

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- Beatriz Acosta November 13, 2023 at 11:56 am #
  
  Hi Linda,
  
  We have different subscription plans for you to choose from! In our Subscribe page we have a Web + Digital plan that gives you access to your web membership, plus online access to the magazine back issue archives and access to every new issue. We also have our magazine subscription options on this page with options to subscribe for 6, 12 and 24 months.
  
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  Beatriz Acosta
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