Servings: 4 servings
Calories: 450kcal
Equipment
- Oven
- Baking Sheet
Ingredients
Nacho Base
- 1 pound cooked chicken rotisserie chicken works great!
- 1 bag (about 12 ounces) tortilla chips the perfect crunchy foundation for all toppings
Toppings
- 2 cups shredded cheese use a blend for extra flavor or substitute with vegan cheese
- 1 can (15 ounces) black beans drained and rinsed
- 1 cup corn fresh, frozen, or canned will do
- 1 jalapeño sliced (optional)
- 1/2 cup diced tomatoes fresh diced tomatoes brighten up the dish
- 1/4 cup sliced green onions provides a sharp, fresh taste
- 1/4 cup chopped cilantro feel free to substitute with parsley if you're not a fan
- 1 whole avocado diced
For Serving
- Sour cream a cooling complement
- Salsa adds a tangy punch
- 1 tablespoon taco seasoning optional
Instructions
Preparation Steps
- Preheat your oven to 350°F (175°C).
- Toss the cooked chicken with taco seasoning if using.
- Spread the tortilla chips in an even layer on a large baking sheet or oven-safe platter.
- Add the chicken, black beans, corn, diced tomatoes, and sliced jalapeños on top of the chips.
- Sprinkle the shredded cheese evenly over everything.
- Bake for 10–15 minutes, until the cheese is melted and bubbly.
- Remove from the oven and top with diced avocado, chopped cilantro, and sliced green onions.
- Serve immediately with sour cream and salsa.
Notes
Make sure to spread the tortilla chips in a single layer to prevent sogginess. Store leftovers in an airtight container for up to 3 days.
Nutrition
Serving: 1serving | Calories: 450kcal | Carbohydrates: 45g | Protein: 30g | Fat: 25g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 75mg | Sodium: 800mg | Potassium: 600mg | Fiber: 8g | Sugar: 2g | Vitamin A: 15IU | Vitamin C: 25mg | Calcium: 20mg | Iron: 10mg
Tried this recipe?Let us know how it was!