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Servings

Prep Time

Cook Time

Ingredients

• 1 rotisserie chicken, meat picked and shredded or finely diced (about 2 cups)
• ¼ cup favourite store-bought smokey barbeque sauce
• 1 bag store-bought large tortilla chips (300g)
• ¾ cup frozen corn or 1 cob of fresh corn, kernels removed
• ¼ cup finely sliced red onion
• 6 ounces Monterey Jack cheese, coarsely grated
• ¼ cup roughly chopped cilantro
• 1 avocado, pitted, peeled and diced
• Salsa, for garnish, optional
• Sour cream, for garnish (optional)

Directions

1. Preheat oven to 375°F.

2. In a bowl, combine chicken and barbeque sauce and toss until coated.

3. Arrange tortilla chips in a single layer on a large rimmed sheet pan. Spoon chicken mixture evenly over chips and sprinkle with corn, red onion followed by grated cheese. Bake in oven until cheese is melted and bubbling, about 12 - 15 minutes. Nachos can be finished under a hot broiler until cheese is slightly browned, if desired. Sprinkle with cilantro and diced avocado and serve immediately with bowls of salsa and sour cream for dipping.

Nutrients Per Serving

Based on 6 servings, not including sour cream and salsa: 570 calories, 30 g fat, 34 g protein, 4 g fibre, 43 g carbohydrates, 591 g sodium. A good source of vitamin B12 and folate. An excellent source of vitamin E, calcium, magnesium and zinc.