Ultimate Chicken Nachos

Because I’m a wee bit tired (understatement) from staying out late to watch the midnight premiere of Hunger Games, I fell to a backup recipe that our family loves and enjoys over and over again.

What I mean is we eat it during football season. We devour it during basketball season. And sometimes we just eat because it sounds good.

With March Madness here, and sleep deprivation in full force, I’m sharing this with you today…

They’re delicious. And healthified a bit with the addition of whole grains and lower fat cheeses.

But you’re really not thinking about that too much. You’re just too busy eating!

Mmmm… delicious!

Ultimate Chicken Nachos


Baked tortilla chips (We used Tostinos whole grain scoops)

2 cups cooked chicken, shredded

1 15 oz can black beans, drained and rinsed

1 cup salsa

1 cup 2% sharp cheddar cheese, shredded

1 cup 2% monterey jack cheese, shredded

4 scallions, thinly sliced

Preheat oven to 350 degrees. On a cookie sheet or in a 9×13 inch pan, line the bottom of the pan with tortilla chips.

In a small mixing bowl, mix the two cheeses together. (You can also substitute 2 cups of 2% Mexican cheese blend). Sprinkle one cup of the cheese over the tortilla chips. Sprinkle chicken, beans and scallions over the chips. Spoon salsa over the chip mixture. Top with remaining one cup of cheese.

Bake chip mixture at 350 degrees approximately 6-8 minutes if cooking on a cookie sheet, and 10-15 minutes if cooking in a 9×13 inch baking dish. Cook long enough that the cheese is melted and chicken is heated through.

Remove chips from oven and serve immediately with additional salsa if desired.

Adapted from January 2011 Family Circle

Nutrition Facts: (Per serving, recipe makes 6 servings) Calories: 230, Fat: 5g, Saturated Fat: 2g, Protein: 33g, Fiber: 3g, Sodium: 597mg, Cholesterol: 70mg

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  1. We love the scoops chips too. Such a fun idea.

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