Chunks of all white chicken smothered in spicy homemade taco sauce, layered with crispy nachos, creamy refried beans, bright crunchy peppers and melted cheese.
|1 tbsp||(15 mL) Paprika|
|2 tsp||(10 mL) Cumin|
|2 tsp||(10 mL) Chili powder|
|1 tsp||(5 mL) Oregano|
|.5 tsp||(2 mL) Coriander|
|.25 tsp||(1 mL) Cayenne|
|Salt and pepper|
|1 tbsp||(15 mL) Cornstarch|
|1 tbsp||(15 mL) Vegetable oil|
|3||Maple Leaf Prime Naturally® Boneless Skinless Chicken Breasts, cut into very small pieces|
|2||Cloves garlic, minced|
|1 cup||Chicken broth or water|
|1 tbsp||(15 mL) Lime juice|
|1||Red Pepper, diced|
|1||(14 oz/398 mL) Can refried beans|
|1||Large bag tortilla chips|
|2 cups||(500 mL) Grated Cheddar or Tex Mex cheese|
PREHEAT oven to 350°F (180°C).
COMBINE all taco seasoning ingredients in a small bowl and set aside.
HEAT oil in a large skillet over medium high heat. Add chicken and cook until golden brown, about 8-10 minutes. Add onions and garlic. Cook, stirring occasionally until onions are soft. Add taco seasoning mixture and stir to coat chicken. Pour in chicken broth and lime juice. Bring to a boil, reduce heat and simmer for 2-3 minutes or until thickened. Remove from heat and set aside.
PLACE a layer of tortilla chips on a large rimmed baking sheet. Top with refried beans, chicken mixture, red pepper and cheese. Repeat layers using up all ingredients.
BAKE in preheated oven for 7-8 minutes or until cheese is melted and bubbly. Garnish with shredded lettuce and serve immediately.
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