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- Place the chicken in the slow cooker. Whisk together the tomato passata, stock, chilli powder, cumin, garlic, onion and some salt and pepper. In a separate bowl mix the cornflour together with the water. Add the cornflour mixture and whisk until smooth. Pour the sauce over the chicken. Cover and cook on high for four hours or low for eight.
- Transfer the chicken fillets to a chopping board and use two forks to shred the meat. Place the chicken in a bowl, stir in the beans and add enough of the sauce to coat.
- Preheat the oven to 220˚C/200˚C fan/gas mark 7. Spread the tortilla chips out on a large baking tray. Top with the chicken mixture and the grated Cheddar.
- Bake for 8-10 minutes until the cheese has melted. Remove and allow to cool for 3-4 minutes, then serve topped with coriander, sour cream, salsa and avocado.
Per Serving: 610kcals, 13.6g fat (4.4g saturated), 63.6g carbs, 2.4g sugars, 57.5g protein, 2.4g fibre, 0.442g sodium
ChickenDinnerLow-fatAmericanSpecial OccasionsHigh-proteinOne-potMexicanFamily mealsCuisinesSlow cookerDinner partyBudget mealsComfort foodMake it Healthy
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