Photo of Chipotle-Pulled Chicken Nachos with Avocado and Lime Cream by WW

Chipotle-Pulled Chicken Nachos with Avocado and Lime Cream

4 - 6
PersonalPoints™ per serving
Total Time
45 min
30 min
15 min
Ooey and gooey, this Mexican classic gets a nutrient boost with tons of fresh veggies, low-fat cheese and lean chicken breast.


Canned tomato sauce

8 oz

Ground cumin

1 tsp(s)

Chili powder

1 tsp(s)

Cayenne pepper

1 pinch

Light sour cream

¼ cup(s)

Fresh lime juice

1 tbsp(s)

Olive oil cooking spray

4 spray(s)

Tortilla chips

30 chip(s), about 6oz

Shredded reduced-fat Mexican-style cheese

¾ cup(s)


¾ cup(s)


¼ medium, diced

Sweet red pepper(s)

1 cup(s), diced

Uncooked scallion(s)

¼ cup(s), chopped

Pickled jalapeno peppers

¼ cup(s), chopped, sliced


¼ cup(s), chopped

Cooked skinless boneless chicken breast(s)

2 cup(s), chopped, coarsely shredded


  1. Combine chicken, tomato sauce, cumin, chili powder and cayenne pepper in a small saucepan; heat over medium heat until bubbly.
  2. Stir together sour cream and lime juice; set aside.
  3. Preheat broiler. Coat a large rimmed sheet pan with cooking spray.
  4. Arrange chips on prepared pan in an even layer; top evenly with chicken mixture and cheese. Heat under broiler until cheese melts, 3-4 minutes (should be 6 inches away from broiler).
  5. Drizzle sour cream mixture and salsa over top; sprinkle evenly with avocado, red pepper, scallion, pickled jalapenos and cilantro. Serve immediately.


Serving size: 5 topped chips (about 1 1/4 c)