Nacho chicken bake

1 of 5-a-day calcium fibre leftover leftover chicken roast chicken spring tex-mex

N/A

Source

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

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.

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.