1、Chicken nacho grills

A fun way to serve chicken breasts and keep kids interested - why not get them to help?

Chicken nacho grills recipe

Ingredients

Method

Crush the tortilla chips. Put the chicken breasts on a non-stick baking tray, season, then slash each 3 times with a knife. Spoon 1 tbsp of salsa on top of each, then 1 tbsp soured cream.
  • Sprinkle the chips over the chicken, then the cheese. Roast for 15-20 mins until the topping is golden and melting.

  • https://www.truecookbook.com/recipe/chicken-nacho-grills-5017/

    2、John's chicken nacho one-pot

    A different take on the classic one-pot, this one has a Mexican twist. Nachos, smashed avocado, jalapeños, chorizo and tender chicken pieces - what's not to love?
    John

    Ingredients

    Method

    1. Heat oven to 180C/160C fan/gas 4. Put the oil and chorizo in an ovenproof frying pan over a high heat and cook for 3 mins until the chorizo has released its oils and is starting to crisp. Stir in the paprika and tomatoes, and cook for 1 min.
    2. Season the chicken, add to the pan and cook for 5 mins, keeping the heat high. Add 2 tbsp water so there is a little sauce and the tomatoes cook down a little. Tip into a bowl.
    3. Put the corn chips in the pan and pour the chicken mix on top. Spoon over the crème fraîche and cook in the oven for 10 mins. Serve with the jalapeños, extra crème fraîche or soured cream, and smashed avocado.

    3、Nacho chicken bake

    Top leftover chicken and ready-made salsa with gooey melted cheddar cheese and tortilla chips for a no-fuss nibble to share with friends
    Nacho chicken bake recipe

    Ingredients

    Method

    1. 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.
    2. 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.

    4、Nacho Cheese Chicken Chowder

  • Makes: 6 servings
  • Serving Size: 1 1/3cups
  • Carb Grams Per Serving: 23
  • Nacho Cheese Chicken Chowder recipe

    Ingredients

    • 1pound skinless, boneless chicken breast halves, cut into 1/2-inch pieces
    • 114 1/2- ounce canMexican-style stewed tomatoes
    • 114 1/2- ounce canno-salt-added stewed tomatoes
    • 110 3/4- ounce cancondensed nacho cheese soup
    • 110 - ounce packagefrozen whole kernel corn (2 cups)
    • Shredded taco or cheddar cheese (optional)

    Method

    1. In a 3-1/2- or 4-quart slow cooker, stir together chicken, undrained tomatoes, soup, and corn.
    2. Cover and cook on low-heat setting for 4 to 5 hours or on high-heat setting for 2 to 2-1/2 hours. Sprinkle each serving with cheese.

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