Betty Crocker does it again! Winners all round when this thermomix chicken nachos pie was put on the table. Just when you think you can't do nachos another way or make something so simple be so visually yummy. My family asked for this three times in one week! If made into small pies it helps for those times when you're eyeing off the last of the nachos and someone else scoops in and takes it! Does that happen at your house?
Recipe inspired from Betty Crocker Website.
Chicken Nachos Pie – ThermoFun
Ingredients
- 70g cheddar cheese, cubed
- 500g boiling water from kettle
- 20g TM vegetable stock concentrate
- 600g chicken thigh/breast, large cubes
- 3 garlic cloves, peeled
- 2 spring onions, quartered
- 20g olive oil
- 30g plain flour mixed with a small amount of water
- 1 tablespoon ThermoFun Taco Seasoning
- salt and pepper to taste
- 50g sour cream
- 400g can red kidney beans, drained and rinsed
- 400g can corn kernels, drained
- 1 large packet corn chips, unsalted plain, divided
- To serve, dollop of sour cream, salsa and guacomole/mashed avocado
Instructions
- Place cheese in TM bowl and grate 6 sec / speed 6. Set aside.
- Place boiling water and stock in TM bowl. Place chicken in simmering basket and carefully lower basket in TM bowl and cook 15 mins / Varoma / speed 1.
- Preheat oven to 180°C. Lightly grease a large casserole dish or 6 ramekins.
- Set chicken broth aside for later use in this recipe.
- Place cooked chicken in TM bowl and shred 4 sec / speed 4 / Reverse.
- Spread chicken in base of casserole dish. No need to wash TM bowl
- Place a generous slightly broken up layer of corn chips on top of chicken.
- Place garlic, spring onions and oil in TM bowl and chop 3 sec / speed 8.
- Scrape down and cook 3 mins / Varoma / speed 1 / MC off.
- Add flour, taco seasoning, salt, pepper, sour cream and 350g chicken broth and cook 4 mins / 100°C / speed 1.
- Add beans and corn and mix 10 sec / speed 2 / Reverse.
- Pour mixture over top of chicken and corn chips.
- Sprinkle a generous layer of lightly crushed corn chips over mixture.
- Sprinkle grated cheese on top and bake uncovered 15-20 mins until golden brown.
- Serve in bowls and top with a dollop of sour cream, salsa and guacamole/mashed avocado. Remaining corn chips are yummy for dipping!
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If you have enjoyed this recipe then please consider leaving a comment. It’s always refreshing to see comments from people that have tried a recipe and found it a success or tweaked it to suit.
Jean says
We had this for dinner on Friday night. I wasn’t sure how it would go down with the mob, one doesn’t like shredded chicken but the kidney beans won her over. I only made a half quantity as there are only 3 of us and there was enough leftovers for one serve for lunch the next day. The flavours are brilliant and we will have it again.
thermofun says
Thank you Jean. :)
Karen says
Made this today and the whole family voted it a winner! I had extra chicken, so I used 800g instead of 600g and cooked in the basket a couple of extra minutes and gave it a stir part way through. I found that the crushed corn chips on top of the chicken layer were a bit soft by the time I served them (I made them in advance in the afternoon), so next time I would probably leave that layer out, mix the shredded chicken in with the sauce and add extra corn chips on the top. Definitely a favourite and will be made again soon!