Chicken Nachos with Veggie Salsa
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
Mission corn tortilla round chips, ~ 1.5 servings per person1 pound chicken breast1 green pepper, chopped3 "on the vine" tomatoes, chopped1/3 red onion, finely diced1 can corn1 can black beans1 can diced green chiles 10 oz mild taco sauce1 cup shredded Mexican cheese, ~ 1/4 cup per person1 or 2 leaves romaine, shreddedfat free sour cream, ~ 2 tbsp per personsalt and pepper, to taste
Preheat oven to 350. In baking dish, place chicken. If you're not using the thin sliced breasts, you might want to cut them in half or roll them. Salt and pepper chicken if preferred. Pour taco sauce ( and a bit of olive oil if you prefer too ) over chicken and brush evenly. Bake until chicken is done, when taco sauce is crisping or bubbling on edges of pan.
Meanwhile, combine onion, corn, pepper, chiles, tomato, and beans and mix well, add salt to taste if preferred.
When chicken is done, cut into pieces or shred with fork. Arrange tortilla chips on plate, top with salsa, chicken, and cheese. Place in broiler until cheese is melted as preferred. top with lettuce and sour cream.
Serving Size: Makes 4 to 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user CMBAADSGAARD87.
Meanwhile, combine onion, corn, pepper, chiles, tomato, and beans and mix well, add salt to taste if preferred.
When chicken is done, cut into pieces or shred with fork. Arrange tortilla chips on plate, top with salsa, chicken, and cheese. Place in broiler until cheese is melted as preferred. top with lettuce and sour cream.
Serving Size: Makes 4 to 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user CMBAADSGAARD87.
Nutritional Info Amount Per Serving
- Calories: 466.1
- Total Fat: 14.8 g
- Cholesterol: 55.7 mg
- Sodium: 904.3 mg
- Total Carbs: 49.8 g
- Dietary Fiber: 5.7 g
- Protein: 29.9 g
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