Baked Chicken Nachos

Name: Baked Chicken Nachos
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 16 servings.
Ingredients: 2 medium sweet red peppers, diced; 1 medium green pepper, diced; 3 teaspoons canola oil, divided; 1 can (15 ounces) black beans, rinsed and drained; 1 teaspoon minced garlic; 1 teaspoon dried oregano; 1/4 teaspoon ground cumin; 2-1/4 cups shredded rotisserie chicken; 4-1/2 teaspoons lime juice; 1/8 teaspoon salt; 1/8 teaspoon pepper; 7-1/2 cups tortilla chips; 8 ounces pepper jack cheese, shredded; 1/4 cup thinly sliced green onions; 1/2 cup minced fresh cilantro; 1 cup sour cream; 2 to 3 teaspoons diced pickled jalapeno peppers, optional

This chicken nachos recipe is delicious and so simple. Rotisserie (or leftover) chicken keeps it quick, and the seasonings and splash of lime juice lend fantastic flavor. My husband likes this snack so much that he often requests it for dinner! —Gail Cawsey, Geneseo, Illinois

Ingredients

2 medium sweet red peppers, diced
1 medium green pepper, diced
3 teaspoons canola oil, divided
1 can (15 ounces) black beans, rinsed and drained
1 teaspoon minced garlic
1 teaspoon dried oregano
1/4 teaspoon ground cumin
2-1/4 cups shredded rotisserie chicken
4-1/2 teaspoons lime juice
1/8 teaspoon salt
1/8 teaspoon pepper
7-1/2 cups tortilla chips
8 ounces pepper jack cheese, shredded
1/4 cup thinly sliced green onions
1/2 cup minced fresh cilantro
1 cup sour cream
2 to 3 teaspoons diced pickled jalapeno peppers, optional

Directions

In a large skillet, saute peppers in 1-1/2 teaspoons oil for 3 minutes or until crisp-tender; transfer to a small bowl. In the same skillet, saute the beans, garlic, oregano and cumin in remaining oil for 3 minutes or until heated through.
Meanwhile, combine the chicken, lime juice, salt and pepper. In a greased 13x9-in. baking dish, layer half of the tortilla chips, pepper mixture, bean mixture, chicken, cheese, onions and cilantro. Repeat layers.
Bake, uncovered, at 350° for 15-20 minutes or until heated through. Serve with sour cream and, if desired, pickled jalapenos.

Nutrition Facts

1 serving: 221 calories, 13g fat (5g saturated fat), 41mg cholesterol, 314mg sodium, 14g carbohydrate (2g sugars, 2g fiber), 12g protein.

Originally published as Chicken Nachos in Simple & Delicious November/December 2006

Reviews

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Average Rating:

P vinod

Feb 26, 2018

Will try to make it at home or have it a big restaurant-a multicuisine one.thanks
justmbeth

Mar 18, 2017

Really good! Recipe did make quite a bit. I was able to customize 1/2 the pan for the pickier eaters in the house.
Angel182009

Sep 12, 2016

These were pretty good but I'd prefer sharp cheddar cheese to top them off with. Simple to put together.
Kim_1960

Feb 8, 2016

This was really good, a little to much chips for my liking. I will make it again but with less chips. I also added sliced black olives & grape tomatoes (halved).
mmskulski

Nov 23, 2015

This is fantastic! I have made it 3 times and everyone said it was a keeper. I serve with avocado and salsa. I just have to add, after making this about 6 times now, you can just add the chicken to the mixture in the skillet, as well as corn and green chili's. It is such a flexible and easy recipe that you can add or take out whatever you prefer. We used carne asada for one of the batches too
pajamaangel

Feb 17, 2015

These had good flavor, but we found them a little dry.
Kat313

Jan 16, 2015

This is taking the place of a Botana that I used to make. This is actually easier and much better! Don't know why I didn't think of it myself. Thanks for the recipe. It's the best! Made it for friends and they loved it, too. Two thumbs up!
waynepat

Mar 22, 2010

quick and delicious