Loaded Chicken Nachos
Ingredients
- 1 (11-oz) pkg tortilla chips
- 2 cups shredded rotisserie chicken
- 2 (4-oz) cans diced green chiles, drained
- 1½ cups shredded Mexican-blend cheese
- 2 cups frozen corn kernels
- 1 cup refrigerated pico de gallo
- 1 avocado, chopped
- ⅓ cup chopped fresh cilantro
Instructions
- Preheat oven to 425°F. Place chips on a large foil-lined rimmed baking sheet. Top with chicken and chiles. Sprinkle with cheese.
- Bake 10 to 15 minutes or until thoroughly heated and cheese melts.
- Meanwhile, cook corn in a large skillet coated with cooking spray 6 to 8 minutes or until lightly browned.
- Top nachos with corn, pico de gallo, avocado, and cilantro.
Nutritional Information
| Main | Total | |
| Servings | 6 | |
| Calories |
500
|
500
|
| Fat (g) | 19 | 19 |
| Sat. Fat (g) | 6 | 6 |
| Protein (g) | 29 | 29 |
| Carb (g) | 61 | 61 |
| Fiber (g) | 6 | 6 |
| Sodium (mg) | 883 | 883 |
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