Chicken Nachos
Ingredients
- 1 13 ounce bag corn tortilla chips
- 2 cups Crockpot Taco Chicken *see notes below or use rotisserie chicken mixed with a spoonful of taco seasoning and salsa.
- 2 cups shredded cheese (cheddar cheese or Monterey jack or both!)
Topping Ideas
- black beans, avocado, sour cream, cilantro, tomatoes, red onion, jalapeno and limes
Instructions
- Preheat oven to 350℉.
- Spread the chips on to a large sheet pan. Add a layer of chicken followed by cheese and spread evenly on top of the chips.
- Bake for 10-12 minutes or until the cheese is melted and bubbly.
- Add the toppings to the nachos and serve immediately.
Notes
Chicken: use shredded rotisserie chicken or any leftover chicken mixed with 1 tablespoon of taco seasoning and a ¼ cup salsa or my favorite Crockpot Chicken Taco recipe is perfect for this nacho recipe.