1 roast chicken
1 tbs olive oil
1 onion, finely chopped
35g packet chilli seasoning mix
425g can crushed tomatoes
400g can red kidney beans, drained, rinsed (these can be left out)
1/2 cup water
Large packet of corn chips
1 1/2 cups grated tasty cheese
1 avocado, mashed, to serve
sour cream, to serve
Preheat oven to 180°C. Remove skin from chicken and discard. Remove chicken from bones and discard bones. Shred chicken. Set aside.
Heat oil in a frying pan over medium-high heat. Add onion. Cook, stirring, for 2 minutes. Add chilli, tomatoes, beans (if used) and water. Bring to the boil. Reduce heat to low. Simmer for 5 minutes, or until sauce thickens.
Add to tomato mixture with chicken. Cook for 3-5 minutes or until heated through.
Layer corn chips and cheese in an ovenproof serving dish. Bake for 15 minutes or until chips are hot and cheese has melted.
Remove corn chips from oven. Spoon chicken mixture over corn chips. Top with avocado and sour cream. Serve immediately.