Mexican Pulled Chicken and Cheesy Potatoes

Steps

1. oven to 230oC. Line an oven tray with baking paper.
2. Toss potatoes with a drizzle of oil on prepared tray and season with salt. Bake for about 23 minutes, until tender. Turn once during cooking. Remove tray from oven, turn oven grill to high and evenly sprinkle spring onions, tomato and cheese over potatoes. Return tray to top rack of oven to grill for 1-2 minutes, until cheese is melted and bubbling.
3. Pat chicken dry with paper towels and cut into steaks. To do this, place your hand flat on top of chicken breast and use a knife to slice through horizontally to make two thin steaks. Sprinkle first measure of Mexican spice mix over chicken to coat and season with salt.
4. Heat a drizzle of oil in a large fry-pan on medium-high heat. Cook chicken for 2-3 minutes each side, until cooked through. Remove from pan and set aside to rest. Keep pan on heat and add a drizzle of oil.
5. Add corn and onion to pan and cook for 3-4 minutes, until tender. Add second measure of Mexican spice mix and cook a further 30 seconds, until fragrant. Transfer corn mixture to a large bowl.
6. Shred chicken using two forks and add to bowl with corn mixture. Add lettuce and mayonnaise to bowl and toss gently to combine. Season to taste with salt and pepper. In a small bowl, mix together sour cream and sweet chilli sauce (if using).
7. spoon cheesy potatoes into bowls and top with Mexican pulled chicken. Dollop sweet chilli sour cream on top.