Easy Rotisserie Chicken Nachos
Pick up a rotisserie chicken on the way home and make this cheesy Chicken Nachos Recipe in 20 minutes flat! Your entire family will love it: HELLO, NACHOS!
Ingredients
- 1 oz bag tortilla chips
- 2 cups chicken shredded rotisserie
- 1 oz. can black beans or pinto beans
- 8 ounces Mexican blend cheese about 2 cups, shredded
- 1/2 cup pico de gallo salsa
To serve:
- sour cream
- avocado guacamole or sliced
- cilantro chopped
- diced tomatoes
- salsa
- jalapeños pickled
Instructions
- Preheat the oven to 425 degrees F.
- Line a rimmed baking sheet or high-sided skillet with foil or parchment paper for easy cleanup.
- Pile on half the chips, half the chicken, half the beans, and half the cheese.
- Repeat layers. You can arrange the chips on the second layer so that they will be easy to pull out.
- Bake nachos for 10 to 12 minutes, or until the cheese is melted and bubbly.
- Remove from the oven, top with any or all of the toppings you like, and dig in! Serve right away while the cheese is hot.
- Trish says that she usually serves the nachos family style, that way everyone can put on whatever toppings they prefer. (heaven forbid you get some cilantro on a cilantro-hater's plate. They will take you DOWN.)
Notes
- *I didn't bother making pico de gallo, I just chopped all the ingredients and threw them on the nachos. Tomatoes, onions, jalapenos, lime, etc.
Nutrition Information
Nutrition Facts
Serving: 6 Servings
Amount Per Serving
Calories 262
% Daily Value*
| Serving | 8chips | |
| Calories | 262kcal | 13% |
| Carbohydrates | 4g | 1% |
| Protein | 31g | 62% |
| Fat | 14g | 22% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Cholesterol | 99mg | 33% |
| Potassium | 36mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 310IU | 6% |
| Vitamin C | 1mg | 1% |
| Calcium | 434mg | 43% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.