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 lightly salted tortilla chips
- 2 portions Restaurant style salsa
- 2 portions slow cooker chicken fajitas
- 200 g tin black beans drained
- 150 g grated cheddar
Instructions
- Spread the tortilla chips over a baking tray and cover with salsa.
- Add the leftover chicken (or choice of meat if using).
- Add the black beans.
- Cover with grated cheese.
- Bake in a preheated oven at 180°C/350°F/Gas 4 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).
Video
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