Mexican Nacho Chicken Bake

Preheat the oven to 200°C/180°C fan. Drain and rinse the kidney beans. De-seed and finely chop the yellow pepper. Peel and finely chop the red onion. Finely chop the jalapeno slices. 

Heat a non-stick pan over a medium heat with a drizzle of vegetable oil. Once hot, add the chicken breasts with a pinch of salt and cook for 3 min on each side until golden. 

Once golden, add the peppers, jalapeno slices (spicy!) and onion and cook for 7 min. Add the chipotle (spicy!), smoked paprika and coriander cumin powder and cook for 2 min. 

Add the garlic powder, dried oregano, tomato passata, chicken stock cube, tomato paste and the measured water to the pan. Reduce the heat to medium-low and simmer for 10 min.

Remove the pan from the heat and, using two forks, pull the chicken until it's fully shredded. Add the drained kidney beans, sour cream and honey and give everything a good mix up. Return the pan to a medium heat and cook for 2 min. 

Pour the chicken mixture into an oven dish. Top with the grated cheeses. Roughly crumble the nachos over the top and bake in the oven for 15 min. Garnish with fresh coriander leaves and serve immediately.