White Chicken Chili Nachos
Spice up your snack game with these irresistible White Chicken Chili Nachos! Creamy, cheesy, and loaded with flavor!
Servings: 4 servings
Ingredients
- 15 oz tortilla chips
- 2 cups shredded Monterey Jack cheese (or use cheddar or Pepper Jack)
- 2 cups rotisserie chicken (or cooked shredded chicken)
- 15 oz white beans (rinsed and drained)
- 4 oz green chiles
- 1 count avocado (peeled, seeded, and cubed)
- 2 count scallions (green ends sliced thinly)
- 1/2 cup cilantro (chopped)
- 1 count jalapeño pepper (seeded and thinly sliced)
- 1/2 cup sour cream
- Salsa verde (for serving)
Instructions
- Begin by preheating your oven to 350°F (175°C).
- In a large mixing bowl, combine the shredded rotisserie chicken, white beans, green chiles, and half of the shredded cheese. Stir until everything is evenly mixed.
- On a baking dish or sheet, spread out the tortilla chips in an even layer. Spoon the chicken mixture generously over the chips.
- Sprinkle the remaining shredded cheese evenly over the top of the nachos.
- Place the nachos in the preheated oven and bake for about 15 minutes, or until the cheese is melted and bubbly.
- Once baked, remove the nachos from the oven and let them cool slightly. Top with cubed avocado, sliced scallions, chopped cilantro, and jalapeño slices. Serve with a dollop of sour cream and a side of salsa verde.
Equipment
- Oven-safe baking dish or sheet
- Large Mixing Bowl
- Spatula or spoon for mixing
- Measuring cups and spoons
- Serving platter or board
Notes
- Store leftovers in an airtight container in the refrigerator for up to 2 days.
- Reheat in the oven at 350°F for about 10 minutes to regain crispiness.
- For a vegetarian option, omit the chicken and use additional beans or roasted vegetables.