Spicy Chicken Nachos
Daily Inspiration S
From my "Simple Down Home" cookbook.
12 ozfully-cooked, mexican-seasoned shredded chicken
1 smallbag tortilla chips
1 can(s)14.5 oz. can pinto beans or black beans, rinsed and drained
2 cshredded cheddar cheese
·pickled jalapeno slices or fresh jalapeno slices (seeds removed) - optional
·sour cream (optional)
How to Make Spicy Chicken Nachos
- Preheat oven to 375 degrees. On a large baking sheet with sides, arrange tortilla chips evenly. If you want an easy clean-up - line your baking sheet with parchment paper. : )
- Spread chicken shreds over chips, followed by pinto or black beans. Add cheddar cheese and jalapeno slices if desired, over top.
- Bake 10-12 minutes or until cheese is melted and bubbly. Place nachos on a platter and serve with guacamole and sour cream, if desired.