Description

These Chicken Nachos are a deliciously layered and cheesy treat perfect for a party snack or casual meal. Baked to perfection with shredded chicken, black beans, corn, and melted reduced-fat cheese, then topped with fresh diced tomatoes, avocados, jalapeños, green onions, and cilantro. Served with nonfat Greek yogurt and salsa for added creaminess and zest.

Ingredients

Scale

Main Ingredients

1 cup corn kernels (fresh or frozen)
10 ounces baked tortilla chips (about 8 cups)
2 1/4 cups cooked shredded chicken breast
1 cup canned black beans (drained and rinsed)
1 3/4 cups shredded reduced-fat cheddar or Monterey Jack cheese

Toppings and Garnishes

1 tomato (diced)
2 avocados (diced)
1 jalapeño pepper (sliced, optional)
1/3 cup sliced green onions
1/4 cup chopped fresh cilantro
1/3 cup nonfat Greek yogurt (for serving)
Salsa (for serving)

Instructions

Preheat the oven: Preheat your oven to 350°F (175°C). If you are using frozen corn kernels, make sure to thaw them before layering.
Layer the first half of ingredients: On a large baking sheet, arrange half of the baked tortilla chips in an even layer. Evenly sprinkle half of the shredded chicken, black beans, corn kernels, and shredded cheese over the chips.
Add the second layer: Place the remaining tortilla chips in a layer on top of the first. Spread the rest of the shredded chicken, black beans, corn, and shredded cheese over this top layer of chips.
Bake the nachos: Put the baking sheet in the preheated oven and bake the layered nachos for 10-13 minutes, or until the cheese has fully melted and is bubbly.
Garnish and serve: Remove the nachos from the oven and immediately top with diced tomatoes, diced avocado, jalapeño slices if desired, sliced green onions, and chopped fresh cilantro. Serve right away with nonfat Greek yogurt and salsa on the side for dipping or spooning.

Notes

Feel free to swap the reduced-fat cheese for full fat if preferred, but note this will change the calorie count.
If you prefer spicier nachos, add more jalapeño slices or use a spicy salsa.
You can prepare the shredded chicken in advance by baking or poaching chicken breasts and shredding.
For a vegetarian version, omit the chicken and add extra beans or vegetables like bell peppers and corn.
Serve immediately after baking to keep chips crispy.

Prep Time: 15 minutes
Cook Time: 13 minutes
Category: Appetizer
Method: Baking
Cuisine: Mexican-American

Keywords: Chicken nachos, baked nachos, Mexican appetizer, shredded chicken recipe, healthy nachos, party snacks