Mexican Rice is a modern British recipe for a classic traybake-style dish of chicken with tortilla chips, sour cream, tomato salsa and cheese. The full recipe is presented here and I hope you enjoy this classic British version of: Chicken Nacho Grills.
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This is an easy dish of chicken breasts topped with tortilla chips, sour cream, tomato salsa and cheese that are baked to cook. Kids will love these and they’re great for birthday parties or served for Cinco de Mayo.
Ingredients:
40g bag tortilla chip
4 skinless chicken breasts
200g spicy tomato salsa (or tomato salsa with chopped chillies)
142ml pot soured cream
handful of grated mature cheddar
Method:
Pre-heat your oven to 200C (180C fan/gas mark 6). Crush the tortilla chips.
Put the chicken breasts on a non-stick baking tray, season, then slash each 3 times with a knife. Spoon 1 tbsp of salsa on top of each, then 1 tbsp soured cream.
Sprinkle the crushed tortilla chips over the chicken, then the cheese. Transfer to your pre-heated oven and roast for 15-20 minutes until the chicken is cooked through and topping is golden and melting.
