Shredded chicken nachos with salsa
5
Points®
Total time: 3 hr 35 min • Prep: 20 min • Cook: 3 hr 15 min • Serves: 4 • Difficulty: Easy
Definitely a winner amongst most family members, this nachos uses lean chicken without compromising on full Mexican flavour.
Ingredients
Skinless chicken breast
500 g
Onion
1 medium, chopped
Red capsicum
1 medium, chopped
Taco seasoning
30 g
Tomato-based salsa
1 cup(s), (220g)
Tomato(es)
2 medium, deseeded, chopped
Red onion
¼ medium, finely chopped
Fresh mint
¼ cup(s), coarsely chopped
Apple(s)
½ medium, finely chopped
Lime juice
1 tbs
Multigrain tortilla
144 g, (3 x 48g tortillas), cut into triangles
Canned black beans, rinsed, drained
1 400g can, (1 x 400g can)
Extra light cheddar cheese
¼ cup(s), grated, (30g), shredded
Oil spray
1 x 3 second spray(s)
Instructions
1
Lightly spray a large non-stick frying pan with oil and heat over medium-high heat. Cook chicken for 2 minutes on each side, or until lightly browned. Transfer to a 5.5L (22 cup) capacity slow cooker. Stir in onion, capsicum, taco seasoning, salsa and 1/2 cup (125ml) water. Cover and cook on high for 3 hours or until sauce thickens and chicken falls apart.
2
Meanwhile, to make salsa, place tomatoes, red onion, mint, apple and juice in a medium bowl. Season with salt and pepper and stir to combine. Cover and set aside in fridge until ready to serve.
3
Preheat oven to 180°C. Line a baking tray with baking paper. Spread tortilla triangles evenly over prepared tray. Bake for 5-10 minutes, or until lightly browned and crispy.
4
Remove chicken from slow cooker and use 2 forks to coarsely shred. Return shredded chicken to slow cooker with beans, stir to combine. Sprinkle with cheese and cook covered on high for 10 minutes. or until cheese is melted. Transfer chicken mixture to a serving dish and serve with salsa and tortilla chips.
People Also Like
Join the #1 doctor-recommended weight-loss programme*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programmes to patients.