Description
A fun and delicious way to enjoy a meal with friends or family, perfect for a quick dinner or a game day snack.
Ingredients
Scale
- 12 ounces tortilla chips (sturdy restaurant-style)
- 3 cups cooked shredded chicken (rotisserie or leftover)
- 2 tablespoons taco seasoning
- 1 tablespoon olive oil
- 15 ounces black beans, canned, drained, and rinsed
- 1 cup corn kernels (thawed if frozen)
- 1 whole jalapeño, thinly sliced
- 0.5 cup red onion, diced
- 1 cup diced tomatoes
- 2 cups shredded Mexican cheese blend
- 0.25 cup cilantro, chopped (plus more for garnish)
- 0.5 cup sour cream (for drizzling)
- 0.5 cup salsa
- 1 whole avocado, diced (ripe)
- 1 whole lime, cut into wedges (for serving)
Instructions
- Preheat your oven to 400°F (200°C).
- In a large bowl, mix the cooked shredded chicken with the taco seasoning and olive oil.
- On a large sheet pan, spread out the tortilla chips evenly.
- Top the chips with the seasoned chicken, black beans, corn, jalapeño slices, red onion, and diced tomatoes.
- Sprinkle the shredded Mexican cheese blend evenly over everything.
- Bake in the preheated oven for about 10-15 minutes, or until the cheese is melted and bubbly.
- Remove from the oven and sprinkle with chopped cilantro.
- Drizzle sour cream and salsa over the nachos.
- Top with diced avocado and serve with lime wedges on the side.
Notes
Leftover nachos can be stored in an airtight container in the refrigerator for up to 2 days. To reheat, place them in the oven for a few minutes to crisp them up again.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Snack
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 900mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 8g
- Protein: 28g
- Cholesterol: 70mg
Keywords: nachos, chicken nachos, sheet pan nachos, party food