- 250g light sour cream
- 1 large barbecue chicken
- 230g packet corn chips
- 1 avocado, diced
- 1 cup enchilada sauce
- 1 cup small fresh coriander sprigs
Place sour cream and 2 tablespoons warm water in a small bowl. Stir until smooth and combined.
Meanwhile, remove and discard skin and bones from chicken. Thickly shred chicken.
Place a layer of corn chips on a serving platter or dish. Arrange 1/3 of chicken, sour cream mixture, avocado, sauce and a few coriander sprigs on platter. Repeat layering with remaining ingredients and finishing with coriander sprigs. Serve.