NZ Woman's Weekly

Chicken nacho recipe

Chicken nacho recipe
  • Meal Type

    Chicken
  • Servings

    6
  • Courses

    Dinner
  • Meal Origin

    Mexican

There couldn’t be an easier way to make a fun, tasty family dinner. And it makes a little chicken go a long way. Try this with pork or beef too.

  • 1 onion, diced
  • 1 clove garlic, crushed
  • 4 skinless boneless chicken thighs
  • 1 tin whole peeled diced tomatoes
  • 1 tsp Cajun or Mexican spice mix
  • ½ tsp smoked paprika
  • ¼ cup sweet chilli sauce
  • 1 tin mild chilli beans
  • Sea salt & cracked pepper
  • Nacho chips, to serve
  • Sour cream, to serve
  • Grated cheese, to serve
  • Salsa, to serve
  1. Combine onion, garlic, chicken, tomatoes, spices, sweet chilli sauce and seasoning in a Crock-Pot, slow cooker or heavy lidded casserole dish.
  2. Cook for 3-4 hours at 160oC in the oven or 4-5 hours on medium in the slow cooker until the chicken is tender. Shred the chicken pieces with a fork, then add the beans and heat through.
  3. Serve the chicken mixture over crunchy nacho chips and top with sour cream, grated cheese, then serve with fresh tomato salsa and a drizzle of sweet chilli.

 Take a look at this chicken and bean enchiladas recipe here.

About Jo Wilcox

New Zealand Woman's Weekly food editor Jo Wilcox serves up tasty and easy to make dishes that your friends and family will love.

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