Made with oven baked tortilla chips and topped with shredded chicken breasts, kidney beans and guacamole.
20 Minutes. A Mexican dinner for the whole family.
2 x 180g free range chicken breasts
1 large chipotle pepper in adobo sauce
6 x 6 inch tortillas
1 red onion
1 tin red kidney beans
Preheat oven & cook chicken
Set oven to 200ºc on fan bake. Cut each breast into 3 pieces. Heat a non-stick fry pan to a medium to high heat. Cook chicken for 8 minutes, turning every 2 minutes. Remove from the pan then use two forks to shred each piece of chicken.
Make guacamole & chilli
While the chicken is cooking, finely dice the onion. Use a fork to mash the avocado in a bowl. Combine with 1/4 of the chopped red onion, juice of half a lime, salt and pepper.
Bring the fry pan back to a medium to high heat with a drizzle of olive oil. Sauté remaining red onion for 1 minute. Add the shredded chicken, finely chopped chipotle pepper and diced tomatoes. Mix well and sauté for a further 2 minutes. Next, add the beans, 1/4 cup of water and season with salt and pepper. Reduce to a simmer and cook for 5 minutes.
Make tortilla chips
While the chilli is simmering, cut each tortillas into 8 pieces. Lay flat on a lined baking tray and spray or drizzle evenly with olive oil. Lightly season with salt and pepper. Place in oven for 8 minutes or until golden. Shaking half way through. Remove from the oven and set aside.
Plate tortilla chips, and top with the chicken and guacamole. Serve with a wedge of lime.
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