1 barbecued or roast chicken 1 tablespoon olive oil 1 onion, finely chopped 35g packet chilli seasoning mix 425g can crushed tomatoes 400g can red kidney beans, drained, rinsed 1/2 cup water 1/2 cup coriander leaves 200g corn chips 1 1/2 cups grated tasty cheese 1 avocado, mashed, to serve sour cream, to serve

Preparation

1. Preheat oven to 180°C. Remove skin from chicken and discard. Remove chicken from bones and discard bones. Shred chicken. Set aside.
2. 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.
3. Chop half the coriander. Add to tomato mixture with chicken. Cook for 3 minutes or until heated through.
4. Layer corn chips and cheese in an ovenproof serving dish. Bake for 15 minutes or until chips are hot and cheese has melted.
5. Remove corn chips from oven. Spoon chicken mixture over corn chips. Top with avocado and sour cream. Sprinkle with remaining coriander. Serve immediately.