Weeknight Rotisserie Chicken & Loaded Veggie Nachos
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
Servings: 6
Calories: 740kcal
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
Instructions
- Preheat oven to 400F.
- Line a large sheet pan with foil or parchment paper.
- Spread tortilla chips evenly across the sheet pan and sprinkle about half of the cheese over the chips.
- Distribute the shredded chicken, pinto beans, corn, and jalapeno slices evenly.
- Top with the remaining cheese.
- Bake until the cheese is fully melted and the chicken is heated, approximately 7-8 minutes.
- Once removed, scatter the fresh toppings evenly – salsa, sour cream, avocados, radish slices, and cilantro.
- Serve hot.
Nutrition
Calories: 740kcal | Carbohydrates: 61g | Protein: 40g | Fat: 40g | Saturated Fat: 13g | Cholesterol: 125mg | Sodium: 1237mg | Potassium: 20mg | Fiber: 10g | Sugar: 5g | Calcium: 384mg | Iron: 2mg