Easy Rotisserie Chicken Nachos
Serves
Serves 6
adjust servings
Ingredients
-
12
ounce bag of tortilla chips
-
2
cups shredded rotisserie chicken
-
1
(15 ounce) can black or pinto beans
-
8
ounces (about 2 cups) shredded Mexican blend cheese
-
1/2
cup pico de gallo salsa*
To serve
-
sour cream
-
guacamole or sliced avocado
-
cilantro, chopped
-
diced tomatoes
-
salsa
-
pickled jalapenos
Instructions
- Preheat the oven to 425 degrees F.
- Line a rimmed baking sheet or high-sided skillet with foil or parchment paper for easy cleanup.
- Pile on half the chips, half the chicken, half the beans, and half the cheese.
- Repeat layers. You can arrange the chips on the second layer so that they will be easy to pull out.
- Bake nachos for 10 to 12 minutes, or until the cheese is melted and bubbly.
- Remove from the oven, top with any or all of the toppings you like, and dig in! Serve right away while the cheese is hot.
- Trish says that she usually serves the nachos family style, that way everyone can put on whatever toppings they prefer. (heaven forbid you get some cilantro on a cilantro-hater's plate. They will take you DOWN.)
by The Food Charlatan