Weeknight Rotisserie Chicken & Loaded Veggie Nachos

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This recipe courtesy of fruitsandveggies.org 
Weeknight Rotisserie Chicken & Loaded Veggie Nachos

Weeknight Rotisserie Chicken & Loaded Veggie Nachos

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When you’re in the mood for nachos, you can whip them up in just 20 minutes – and even sneak in a bunch of veggies! Weeknight Rotisserie Chicken & Loaded Veggie Nachos feature a rich, hearty base of chips, chicken, cheese and pinto beans with the delicious contrast of sweet corn and spicy jalapenos. Radishes, avocado, salsa and sour cream and cilantro make for a refreshing topping. Enjoy as an easy lunch or dinner – or while hosting game day and other festivities
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Prep Time 10 minutes
Cook Time 10 minutes
Servings: 6
Calories: 740
Ingredients Method Nutrition

Ingredients
  

  • For the base
  • 12 ounces tortilla chips
  • 2 cups shredded cheese blend divided
  • 2 cups shredded rotisserie chicken
  • 1 cup canned pinto beans drained and rinsed
  • 1 cup sweet corn fresh, canned, or frozen
  • ¼ cup jarred jalapenos sliced
  • For the toppings
  • 1 ½ cups salsa
  • ½ cup sour cream
  • 1 large avocado diced
  • 3 radishes thinly sliced
  • ¼ cup cilantro chopped

Method
 

  1. Preheat oven to 400F.
  2. Line a large sheet pan with foil or parchment paper.
  3. Spread tortilla chips evenly across the sheet pan and sprinkle about half of the cheese over the chips.
  4. Distribute the shredded chicken, pinto beans, corn, and jalapeno slices evenly.
  5. Top with the remaining cheese.
  6. Bake until the cheese is fully melted and the chicken is heated, approximately 7-8 minutes.
  7. Once removed, scatter the fresh toppings evenly – salsa, sour cream, avocados, radish slices, and cilantro.
  8. Serve hot.

Nutrition

Calories: 740kcalCarbohydrates: 61gProtein: 40gFat: 40gSaturated Fat: 13gCholesterol: 125mgSodium: 1237mgPotassium: 20mgFiber: 10gSugar: 5gCalcium: 384mgIron: 2mg

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