• 4servings
  • 20minutes
  • 326calories

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Nutrition Info . . .

VitaminsB2, B3
MineralsCalcium, Phosphorus

Ingredients Jump to Instructions ↓

  1. 40g bag tortilla chips

  2. 4 skinless chicken breasts

  3. 200g tub spicy tomato salsa

  4. 142ml pot soured cream

  5. handful grated mature cheddar

Instructions Jump to Ingredients ↑

  1. Heat oven to 200C/fan 180C/gas 6. 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.

  2. Sprinkle the chips over the chicken, then the cheese. Roast for 15-20 mins until the topping is golden and melting.

  3. Using tacos Spicy chicken tacos: Cube the chicken, then fry for 5 mins until golden. Toss with salsa and stuff into warmed taco shells. Dollop on soured cream and sprinkle with cheese and shredded lettuce.


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