Easy Rotisserie Chicken Nachos Recipe

Name: Easy Rotisserie Chicken Nachos
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 6 servings
Ingredients: 12 ounce bag of tortilla chips; 2 cups shredded rotisserie chicken; 1 (15 ounce) can black or pinto beans; 8 ounces (about 2 cups) shredded Mexican blend cheese; 1/2 cup pico de gallo salsa*; sour cream; guacamole or sliced avocado; cilantro, chopped; diced tomatoes; salsa; pickled jalapenos

Ingredients

12 ounce bag of tortilla chips
2 cups shredded rotisserie chicken
1 (15 ounce) can black or pinto beans
8 ounces (about 2 cups) shredded Mexican blend cheese
1/2 cup pico de gallo salsa*
sour cream
guacamole or sliced avocado
cilantro, chopped
diced tomatoes
salsa
pickled jalapenos

PREP TIME 10m	COOK TIME 15m	TOTAL TIME 25m
YIELD 6 servings

Instructions

Preheat the oven to 425 degrees F.
Line a rimmed baking sheet or high-sided skillet with foil or parchment paper for easy cleanup.
Pile on half the chips, half the chicken, half the beans, and half the cheese.
Repeat layers. You can arrange the chips on the second layer so that they will be easy to pull out.
Bake nachos for 10 to 12 minutes, or until the cheese is melted and bubbly.
Remove from the oven, top with any or all of the toppings you like, and dig in! Serve right away while the cheese is hot.
Trish says that she usually serves the nachos family style, that way everyone can put on whatever toppings they prefer. (heaven forbid you get some cilantro on a cilantro-hater's plate. They will take you DOWN.)