Chipotle Pulled-Chicken Nachos with Avocado & Lime Cream
5
Points®
Total time: 45 min • Prep: 30 min • Cook: 15 min • Serves: 6 • Difficulty: Easy
Party or movie night food doesn’t get much better or fun than these cheesy sheet pan nachos. Here, this ooey and gooey Mexican classic gets a flavor boost from tons of fresh veggies, pickled jalapeños, and seasoned chicken breast. For simplicity and ease, serve them straight of out of the pan and to make clean-up effortless line the baking sheet with either aluminum foil or parchment paper before assembling them. You can use rotisserie chicken from the deli or any leftover chicken you may have in the refrigerator that needs to be used up. Serve with lime wedges, if desired.
Ingredients
Cooked skinless boneless chicken breast
2 cup(s), chopped, coarsely shredded
Canned tomato sauce
8 oz
Ground cumin
1 tsp
Chili powder
1 tsp, chipotle variety
Cayenne pepper
1 pinch(es)
Light sour cream
¼ cup(s)
Fresh lime juice
1 Tbsp
Cooking spray
4 spray(s)
Tortilla chips
30 chip(s)
Reduced fat cheddar cheese
¾ cup(s), shredded, sharp variety
Salsa sauce
¾ cup(s)
Avocado
½ medium, diced
Red bell pepper
1 small, diced
Scallions
¼ cup(s), chopped or sliced, chopped
Pickled jalapeno peppers
¼ cup(s), chopped, sliced
Cilantro
¼ cup(s), chopped
Instructions
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.
6
Serving size: 5 topped chips (about 1 1/4 c)
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