Chicken Nacho Bake | Dinner Recipes | Mission Wraps UK

Chicken Nacho Bake

Prep Time

20 Minutes

Cook Time

20 Minutes



Ingredients & Instructions


  • 500g Mission Tortilla Chips

  • 1 tbsp

  • 1 red pepper, de-seeded & diced

  • 35g pack fajita seasoning

  • 400g can chopped tomatoes

  • 400g can kidney beans, drained and rinsed

  • 198g can sweetcorn drained

  • 250ml passata

  • 150g cheddar, grated

  • 2 tbsp chopped coriander

  • 1 red chilli, deseeded and thinly sliced


  • Step 1

    Preheat the oven to 200oC, gas mark 6.

  • Step 2

    Heat 1 tbsp oil in a large frying pan and fry the chicken for 5 minutes, until golden, add the pepper and fry for a further 3 minutes until golden. Stir in the fajita seasoning and cook for 1 minute.

  • Step 3

    Stir in the chopped tomatoes, black beans, sweetcorn and passata, bring to the boil and simmer for 3 minutes, stir in the coriander.

  • Step 4

    When cooled, using your hands, lightly crush the tortilla chips into medium to small pieces in a bowl creating a tortilla crumb.

  • Step 5

    Transfer half the chicken mixture into a large 2 litre serving dish. Then sprinkle with half the crushed tortilla chips and half the cheese.

  • Step 6

    Repeat the layers and scatter with red chilli. Bake for 15-20 minutes until golden.

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