These loaded Mexican nachos are savory and hearty with shredded chicken, diced tomatoes, a splash of corn, sliced jalapeño, and plenty of shredded cheese.
Distribute tortilla chips in a single layer on a baking tray or pan. Then distribute the chicken, tomatoes, corn, jalapeños, cheese, and cilantro on top of the tortilla chips.
Bake until the jalapeño slices are cooked, about 10 to 15 minutes. Remove from the oven, optionally sprinkle some more cheese on top, and serve immediately.
NUTRITION
300 kcal/serving
PHOTOS
NOTES & TIPS
Use cooked chicken that can be easily shredded and then mixed with your favorite sauce (such as barbecue sauce or enchilada sauce). Here are a few options:
Use a slow cooker to cook raw chicken for 4 hours on high heat
Rotisserie chicken from the supermarket
Grilled chicken or any cooked chicken that you already have
Then, shred the cooked chicken using two forks, lather with some sauce, and distribute over the tortilla chips as you assemble the nachos.