Chicken Nachos Supreme
- Cook Time: 25 minutes
- Total Time: 25 minutes
- Diet: Gluten-Free
Ingredients
Scale
- 1 large bag (12–14 oz) sturdy corn tortilla chips
- 3 cups cooked chicken, shredded or diced
- 2 tablespoons taco seasoning
- 3 cups shredded cheese (Mexican blend, Cheddar, or Monterey Jack)
- 1 can (15 oz) black beans, rinsed and drained
- 1/2 cup frozen or canned corn
- 1/2 cup red onion, finely diced
- 1/2 cup pickled jalapeños (optional)
- 2 large Roma tomatoes, diced
- 1/4 cup fresh cilantro, chopped
- 1/2 cup sour cream
- 1/2 cup guacamole or diced avocado
- 1 lime, cut into wedges
Instructions
- Preheat your oven to 400°F (200°C). Line a large rimmed baking sheet with parchment paper or aluminum foil for easy cleanup. This ensures your chips do not stick and makes serving much simpler.
- In a small bowl, toss your shredded chicken with the taco seasoning and a splash of water or lime juice. This ensures every piece of chicken is flavorful and moist before it goes onto the nachos.
- Spread half of the tortilla chips in an even layer on the prepared baking sheet. Sprinkle with half of the shredded cheese, half of the chicken, half of the black beans, and half of the corn. Repeat with a second layer using the remaining chips, cheese, chicken, beans, and corn. Layering ensures that the chips at the bottom aren’t left bare.
- Place the baking sheet in the oven and bake for 8 to 10 minutes. You want the cheese to be completely melted and bubbling, and the edges of the chips to be slightly toasted. Keep a close eye on them to prevent the chips from burning.
- Remove the nachos from the oven. Immediately top with the diced red onion, tomatoes, and jalapeños. Drizzle with sour cream and add dollops of guacamole. Sprinkle the fresh cilantro over the top for a pop of color and flavor.
- Squeeze a bit of fresh lime juice over the entire tray. Serve immediately while the cheese is hot and the chips are crispy.
Find it online: https://www.diannemeals.com/snacks/chicken-nachos-supreme/