Loaded Chicken Nachos
Crunchy tortilla chips loaded with leftover chicken and vegetables and then smothered with salsa and cheese. Then plenty of spoonfuls of guac and sour cream of course.
Servings: 4 servings
Calories: 573kcal
Ingredients
- 250 g Tortilla Chips
- 2 portion Salsa
- 2 portion Slow cooker chicken fajitas
- 200 g Black beans canned; drained
- 150 g Cheddar cheese grated
Instructions
- Preheat your oven to 180°C/160°C(fan)/350°F/Gas 4.
- Spread 250 g Tortilla Chips chips over a baking tray and cover with 2 portion Salsa.
- Add 2 portion Slow cooker chicken fajitas (or choice of meat if using).
- Add the 200 g Black beans.
- Cover with 150 g Cheddar cheese.
- Bake into the oven for 10-12 minutes minutes, until the cheese has melted and the chicken has heated through.
- Top with sour cream, guacamole and jalapenos (all optional).
Notes
- If you don't have any leftover chicken to make this with, then you can either buy a rotisserie chicken, or grill chicken breasts and shred them. But we would definitely recommend making our slow cooker chicken fajitas.
- It's important for the nachos to all be in a single layer on the baking tray, so everything cooks evenly.
- You can make these a little less spicy by removing the seeds from the jalapenoes.
- You can use cheddar or montary jack cheese to make these. Basically, any cheese that melts well.
- The nutritional information for this recipe will change if you cook chicken from fresh to make the nachos.
Nutrition
Serving: 1portion | Calories: 573kcal | Carbohydrates: 54g | Protein: 37g | Fat: 27g | Saturated Fat: 10g | Trans Fat: 1g | Cholesterol: 91mg | Sodium: 776mg | Potassium: 864mg | Fiber: 10g | Sugar: 5g | Vitamin A: 1988IU | Vitamin C: 66mg | Calcium: 422mg | Iron: 4mg