Chicken Nachos Grande
Crispy tortilla chips piled high with seasoned shredded chicken, melted cheese, and fresh toppings for a quick and satisfying Mexican-inspired meal.
- Prep: 10 min
- Cook: 10 min
- Total: 20 min
- Servings: 2
- Cuisine: Mexican
- Difficulty: Easy
- Cost: $2.99/serving
Dietary
- Nut-Free
- Soy-Free
- Egg-Free
- Low-Sugar
- High-Protein
Tags
- quick
- comfort food
- savory
- kid-friendly
- budget-friendly
Ingredients
- 6 ounce chicken breast (cooked, shredded)
- 0.5 teaspoon chili powder
- 0.25 teaspoon ground cumin
- 0.25 teaspoon garlic powder
- 0.25 teaspoon salt
- 0.125 teaspoon black pepper
- 4 ounce tortilla chips
- 1 cup shredded cheese blend
- 0.5 cup canned black beans (rinsed and drained)
- 0.25 cup salsa
- 0.25 cup guacamole
- 2 tablespoon sour cream
- 2 tablespoon fresh cilantro (chopped)
Instructions
- Preheat oven to 375°F (190°C).
- In a small bowl, combine 6 ounces cooked shredded chicken breast with 1/2 teaspoon chili powder, 1/4 teaspoon ground cumin, 1/4 teaspoon garlic powder, salt, and black pepper. Stir to coat.
- Spread 4 ounces tortilla chips in an even layer on a baking sheet. Sprinkle half of the 1 cup shredded cheese blend over the chips, then scatter the seasoned chicken and 1/2 cup canned black beans over the cheese. Top with the remaining cheese.
- Bake for 8-10 minutes, or until the cheese is melted and bubbly and the chips are lightly toasted.
- Remove from oven and serve immediately. Top with optional salsa, guacamole, sour cream, and fresh cilantro as desired.
Notes
For even quicker preparation, use leftover cooked chicken or rotisserie chicken. Adjust the amount of chili powder and cumin to your preferred spice level.
Nutrition (per serving)
- Calories: 520
- Protein: 40.2 g
- Carbohydrates: 42.1 g
- Fat: 20.9 g
- Fiber: 6.8 g
- Sodium: 780 mg
- Saturated Fat: 8 g
- Sugar: 3.1 g
- Cholesterol: 105 mg