Chicken Nachos

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Mar. 04, 2010


Tortilla chips 6 Ounce (Large Round)
Coarsely chopped cooked chicken/Coarsely chopped left over cooked turkey 1 1/2 Cup (24 tbs) (Left Over)
Prepared salsa/Basic salsa 3 Tablespoon
Canned chopped mild green chilies 4 Ounce , drained (1 Can)
Coarsely shredded low fat cheddar cheese 6 Ounce (1.5 Cups)
Thinly sliced iceberg lettuce 3 Cup (48 tbs) (For Making The Toppings)
Plum tomatoes 8 Ounce , cored and finely diced (For Making The Toppings)
Sweet red pepper 1 , cored, seeded, and chopped (For Making The Toppings)
Thinly sliced pitted black olives 1/2 Cup (8 tbs) (For Making The Toppings)
Prepared salsa/Basic salsa 1/2 Cup (8 tbs) (For Making The Toppings)
Sour cream/Plain low fat yogurt


Preheat the oven to 375° F.

Lightly coat a 15"x 10"x 1" baking pan with nonstick cooking spray and spread the chips in an even layer in the bottom of the pan.

Toss the chicken with 3 tablespoons salsa in a small bowl and scatter over the chips, then sprinkle the chilies and cheese evenly on top.

Bake, uncovered, for 10 minutes or until the cheese is melted.

3 For the toppings: Arrange the lettuce, tomatoes, pepper, olives, 1/2 cup salsa, and, if desired, the sour cream in separate serving bowls.

Recipe Summary

Difficulty Level: Easy

Nutrition Facts

Serving size Complete recipe

Calories 2042Calories from Fat 886

 % Daily Value*

Total Fat 97 g149.2%

Saturated Fat 19 g95%

Trans Fat 0 g


Sodium 2949 mg122.88%

Total Carbohydrates 167 g55.7%

Dietary Fiber 14 g56%

Sugars 29 g

Protein 139 g278%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet