nacho chicken

How To Make nacho chicken

• 1

  Preheat the oven to 350 degrees F. Spray a baking sheet with nonstick spray & set aside.
• 2

  FILLING: Combine beans, cheese wedges & shredded cheese in a bowl. Mix thoroughly & set aside.
• 3

  Put chips in a sealable plastic bag & crush with your hands or a rolling pin. Add taco seasoning & give it a good shake to mix. Transfer crumb mixture to a plate & set aside. POPCHIPS: http://www.popchips.com/# POPTILLAS: http://poptillas.com/by-brand/poptillas
• 4

  Place cutlets flat on a clean, dry surface & season with salt & black pepper. Spoon filling onto the centers of the cutlets, dividing it evenly among them. Carefully roll each cutlet up over the filling (which may ooze a little, but don't worry!) & secure with toothpicks, if needed. Transfer to the baking sheet.
• 5

  Cover each stuffed cutlet with 1 tbsp taco sauce, using the back of the spoon or your fingers to coat. Coat cutlets with crumb mixture.
• 6

  Cover the baking sheet with foil & bake in the oven for 20 minutes.
• 7

  Carefully remove foil. Bake until chicken is cooked through & outsides are crispy, about 15 additional minutes.
• 8

  Let cool slightly & top with sour cream & salsa.
• 9

  PER SERVING (1/4th of recipe, 1 stuffed chicken cutlet): 270 calories, 4.25g fat, 780mg sodium, 13g carbs, 2g fiber, 1.5g sugars, 40g protein WEIGHT WATCHERS POINTS PLUS: 6
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