Chicken Nachos – a delicious recipe with tortilla chips, tomatoes, pinto beans, black olives, pepper, chicken breast. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Take the can of pinto beans and pour can and liquids into a skillet and heat over medium heat until bubbly.
2
Remove from heat.
3
Put beans into a blender and blend until smooth.
4
Preheat oven to 400F Fahrenheit.
5
On a large baking tray that has been lightly oiled, place tortilla chips.
6
Then take the blended beans and drop by spoonfuls over the chips.
7
Next, drop by spoonfuls the fire roasted tomatoes.
8
Take cooked chicken and thinly slice.
9
Place the chicken over the chips.
10
Sprinkle cheese over the top.
11
You may use more cheese.
12
Sprinkle olives and jalapenos over the cheese.
13
Bake for 10-15 minutes or until cheese is melted and browned a little.
14
Serve with a dollop of sour cream if desired.
15
Recipe by taylor68too.
413
kcal
Calories
17
g
Fat
28
g
Carbs
38
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 10 cup tortilla chips, 7 oz fire roasted tomatoes with salsa seasoning, 15 oz can pinto beans, 1/4 cup black olives, and more.
Yes, Chicken Nachos falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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