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Rotisserie Chicken Nachos

Rotisserie Chicken Nachos Recipe

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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Calories: 750
Ingredients Method Notes

Ingredients
  

  • 1 rotisserie chicken, shredded (about 3 cups)
  • 1 tbsp olive oil
  • 1 tsp chili powder
  • 1/2 tsp ground cumin
  • 1/2 tsp garlic powder
  • 1/4 tsp salt
  • 1 bag (about 10 oz) thick-cut tortilla chips
  • 2 cups shredded Mexican blend cheese
  • 1/2 cup black beans, drained and rinsed
  • 1/2 cup frozen corn, thawed
  • 1 jalapeño, thinly sliced
  • For serving: sour cream, guacamole, salsa, chopped cilantro, lime wedges

Method
 

  1. Shred the chicken and toss it with the olive oil and spices until well coated.
  2. Spread chips on a large sheet pan, top with the seasoned chicken, beans, corn, and cheese.
  3. Bake at 400°F (200°C) for 8 to 10 minutes until the cheese is bubbly and golden.
  4. Remove from oven and top with jalapeño, cilantro, sour cream, guacamole, and salsa. Serve immediately.

Notes

If you have extra chicken, freeze it for another batch. For a spicier kick, add a pinch of cayenne to the spice mix. The chips will stay crispest if served straight from the oven.