Ingredients
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4 cups tortilla chips
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1½ cups shredded cooked chicken
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1½ cups shredded cheddar or Mexican blend cheese
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½ cup salsa
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¼ cup sliced jalapeños
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½ teaspoon chili powder
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½ teaspoon cumin
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½ cup diced tomatoes
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¼ cup sour cream
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2 tablespoons chopped green onions
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½ avocado, sliced
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Fresh cilantro (optional)
Instructions
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Preheat oven to 375°F (190°C).
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Spread tortilla chips evenly across a large baking sheet.
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Sprinkle half of the shredded cheese over the chips.
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Add shredded chicken evenly over the chips.
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Sprinkle chili powder and cumin over the chicken.
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Add salsa and jalapeños.
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Top with the remaining cheese.
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Bake for 10–12 minutes, until the cheese is melted and bubbly.
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Remove from the oven and add diced tomatoes, sour cream, avocado, and green onions.
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Garnish with fresh cilantro and serve immediately.
Notes
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Use sturdy tortilla chips for best results.
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Add fresh toppings after baking to keep them fresh.
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Rotisserie chicken works great for convenience.
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Serve immediately for the crispiest nachos.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Mexican
- Diet: Gluten Free
Nutrition
- Serving Size: 1 portion
- Calories: 420
- Sugar: 3g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 26g
- Cholesterol: 65mg