340 g chicken fillets, sliced into strips
2 garlic cloves, crushed
2 tsp hot chilli powder
2 tsp vegetable oil
1 onion, thinly sliced
1 green pepper, deseeded and finely chopped
1 green chillies, to taste, finely chopped
280 g frozen chopped spinach, thawed and squeezed dry
1 jar of salsa
4 small tortillas, torn
85 g Cheddar, grated
1 avocado, chopped
Tortilla chips, crushed
1 Preheat the oven to 180˚C/160˚C fan/gas mark 4. Coat a large nonstick pan with cooking spray and place over a medium-high heat.
2 In a bowl, combine the chicken, garlic and chilli powder. Add to the pan and cook for 5-6 minutes or until the chicken is no longer pink, stirring frequently. Remove the chicken from the pan and set aside.
3 Heat the vegetable oil in the pan, then add the onion, pepper and chillies. Cook on a medium heat for 5-6 minutes until tender, stirring occasionally. Add the spinach.
4 Coat a large baking dish with cooking spray. Spread one-third of the salsa into the bottom of the baking dish. Top with half of the torn tortillas, half of the chicken and half of the vegetables. Pour half of the remaining salsa on top and scatter over half of the cheese. Repeat the layers to the top, but reserve the remainder of the cheese.
5 Cover in tin foil and bake for 35 minutes. Sprinkle with the remaining cheese and allow to stand for five minutes. Top with the avocado and tortilla chips.