Roast Chicken Nachos
1 hour
Lunch, Snack

500g Cater Chicken fillets
1 tbs olive oil 
1 onion
35g chilli seasoning
425g tomatoes 
400g kidney beans
1/2 cup coriander
200g corn chips 
1 1/2 cups cheese 
1 avocado
Sour cream

Preheat oven to 180°C. 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 and water. Bring to the boil. Reduce heat to low. Simmer for 5 minutes, or until sauce thickens.
Chop half the coriander. Add to tomato mixture with chicken. Cook for 3 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. Sprinkle with remaining coriander. Serve immediately.