Chicken Nachos
Irresistibly cheesy, these chicken nachos are quick, easy and delicious to make! In a matter of minutes you can have this comfort food classic on the table!
Ingredients
- 1 bag salted tortilla chips
- 2 cups shredded chicken leftover chicken or rotisserie work well
- 14.5 ounce can black beans, drained and rinsed
- 1/2 teaspoon chili powder
- 1 teaspoon cumin
- 1/4 teaspoon black pepper
- 2 cups shredded cheese
- 1 cup pico de gallo
- 2 fresh avocados cubed
- 1/2 cup sour cream
- 2 sliced jalapenos
- 1 can black olives sliced
- lime wedges and fresh cilantro for garnish if desired
Instructions
- Preheat the oven to 350° degrees F.
- In a mixing bowl, combine the beans, chili powder, cumin, and pepper. Set aside.
- Spread a bag of tortilla chips over the bottom of a cookie sheet or any large oven safe pan.
- Spread the chicken around the chips. Spread prepared beans over the chicken.
- Top with the shredded cheese and place in the oven until the cheese is melted. Depending on the type of cheese, this could take between 5-10 minutes. Keep a close eye on it.
- Remove, add the remaining toppings and serve immediately. Serve with lime wedges and a sprinkle of fresh chopped cilantro.
Notes
This recipe can be scaled down to a single serving or can be doubled or tripled to serve a crowd, though you will want to bake those in multiple batches. You really can just eyeballs the amounts of many of the ingredients if doing this.
Freshly grated cheese works best. The pre-shredded cheese that you buy at the store does not melt as well as freshly grated cheese.
Nutrition
Calories: 421kcal | Carbohydrates: 25g | Protein: 26g | Fat: 26g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Cholesterol: 74mg | Sodium: 834mg | Potassium: 721mg | Fiber: 10g | Sugar: 5g | Vitamin A: 776IU | Vitamin C: 16mg | Calcium: 253mg | Iron: 3mg
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