Ingredients
-
- For the Chicken:
- 1 ¼ pounds boneless, skinless chicken thighs or breasts
- 1 (16-ounce) jar prepared salsa (mild, medium, or spicy)
- 1 tablespoon ground cumin
- ½ to 1 teaspoon ground chipotle chili pepper
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- 1 teaspoon kosher salt
- ¼ cup water
- 1 (14.5-ounce) can low sodium pinto beans, rinsed and drained
-
- For the Baked Tortilla Chips:
- 8 yellow corn tortillas
- Cooking spray
- ½ teaspoon kosher salt
- For Topping:
- 6 ounces Mexican blend cheese
- Optional: chopped green onions, sliced black olives, sliced jalapenos, cilantro, diced avocados, diced fresh tomatoes, nonfat plain Greek yogurt or sour cream
Instructions
- Cook the chicken: In a medium saucepan, combine the chicken, salsa, cumin, chipotle chili, oregano, garlic powder, salt, and water. Bring to a gentle simmer. Partially cover and cook for 12–14 minutes, flipping the chicken halfway through and spooning salsa over the top.
- Shred the chicken with two forks, then stir it back into the salsa mixture. Add the pinto beans and simmer for 2 more minutes until heated through and slightly thickened.
- Make the chips: Preheat oven to 350°F. Cut each tortilla into 6 wedges and arrange on 2 baking sheets in a single layer. Bake for 6 minutes, flip chips, lightly spray with cooking spray, sprinkle with salt, and bake for another 6–9 minutes until golden. Let cool. Turn oven to broil.
- Assemble the nachos: Place chips on an oven-safe platter or baking sheet. Spoon the chicken and bean mixture over the chips, then top with cheese.
- Broil for a few minutes until cheese is melted and bubbly.
- Remove from oven and add any desired toppings. Serve immediately.
Notes
- To store: Refrigerate leftover nachos for up to 2 days. Store toppings and chips separately if possible. Chips can be kept at room temperature in an airtight container.
- To reheat: Warm in a 350°F oven or microwave until heated through.
- To freeze: Freeze only the chicken mixture for up to 3 months. Thaw overnight in the fridge before reheating.
- Unused corn tortillas can also be frozen for later use.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
- Diet: Halal
Nutrition
- Serving Size: 1 (of 4) without additional toppings
- Calories: 522 kcal
- Sugar: 6 g
- Sodium: 636 mg
- Fat: 15 g
- Saturated Fat: 6 g
- Unsaturated Fat: 6 g
- Trans Fat: 1 g
- Carbohydrates: 50 g
- Fiber: 11 g
- Protein: 50 g
- Cholesterol: 117 mg
