Chicken Nachos Bake

How much do you love me?

Oh.

Really? Is that all? Well, once you've tasted this dish, I think you might just bump me up the list a bit ;)

My son and I holidayed in Mexico a few years back, and the culture, folk art, and never-forgotten food has firmly embedded itself in my heart. It's not something I've cooked a lot of before ~ we tend to reminisce over the odd quesadilla, or an occasional trip to Chiquito's ~ but this dish has definitely kick-started a desire to explore this cuisine more in my own kitchen.

I adapted this recipe from one I found on the amazing Six Sister's Stuff. website, and boy does it tick all the boxes:

It's quick P
It's easy P
It's cheap P
It's flexible P
It uses leftovers P
It's a one-pot wonder P
It goes great with Merlot and / or beer! P

 

 

Chicken Nachos Bake

 

Serves 4 / 5

 

Ingredients

 

200g Tortilla Chips

400g can of Cream of Chicken Soup

300g jar Salsa

220g can Kidney Beans, drained and rinsed

1 Tablespoon Tex-Mex Seasoning

250g Cooked Chicken, shredded or roughly chopped

200g Grated Cheese

 

Preheat the oven to 180C / 350F / Gas 4

 

Lightly grease a 9 x 13" dish (I used two 8 x 6" dishes)

 

In a large bowl, combine the chicken, soup, salsa, kidney beans and tex-mex seasoning.

Lightly crush the tortilla chips ~ you don't want to pulverise them, just make them a little smaller. 

Now start building the dish by layering as follows:

 

Chips

         Chicken

                      Cheese

                                 Chips

                                          Chicken

                                                       Chips

                                                                Cheese

 

Bake for around 30 minutes until golden and bubbling.

 

My son and I both LOVED this one! Neither of us like things too spicy so I used a mild salsa, but you can easily ramp it up by using a spicy hot salsa and maybe upping the tex-mex seasoning a little.

The ingredient quantities are pretty flexible too. I used more tortilla chips in mine as I split this into two smaller dishes to suit our smaller family. I also used a chicken and mushroom soup because that's what I had, this is a great dish to just go with the flow.

I hope you enjoy this recipe as much as we did. And to put an extra smile on your face, here is a picture of us in Mexico with some semi-naked Mayans:

And don't forget there are still a few days left to enter my Blogiversary giveaway! Simply comment on the Blogiversary post to be in with a chance to win some homemade goodies. Closing date is 29th April so not long left!