Rice with flavor to go with fish or poultry.
| Prep Time: | 25 mins |
| Cook Time: | 15 mins |
| Total Time: | 40 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 1 (8 ounce) skinless, boneless chicken breast half
- 1 (14.25 ounce) can refried beans
- 8 ounces corn tortilla chips
- 1 ½ cups grated pepper Jack cheese
- ¼ cup chopped green onions
- ½ cup sour cream
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9×9 inch baking dish.
- Place the chicken on a microwave-safe plate, cover with a paper towel, and place in a microwave oven. Cook on high power until the chicken is no longer pink and cooked through, about 10 minutes. Cool, and use a knife to shred the chicken. Set aside.
- Place the refried beans in a saucepan over medium heat. Stir until thoroughly heated.
- Layer half the chips, 1/2 cup cheese, and green onions on the bottom of prepared baking dish. Spoon the refried beans over the chip mixture. Sprinkle with another 1/2 cup cheese, and spread with the sour cream. Arrange the shredded chicken over the sour cream layer. Top with the remaining chips and 1/2 cup cheese.
- Bake in preheated oven until the cheese melts throughout, 15 to 18 minutes.
Nutrition Facts
| Calories | 461 kcal |
| Carbohydrate | 37 g |
| Cholesterol | 71 mg |
| Dietary Fiber | 6 g |
| Protein | 22 g |
| Saturated Fat | 10 g |
| Sodium | 588 mg |
| Sugars | 1 g |
| Fat | 25 g |
| Unsaturated Fat | 0 g |
Reviews
Never put the sour cream on before you bake. and the recipe calls for too long in the oven. %-10 minutes is plenty for crisp chips and melted cheese
Pretty good! I would add tomatoes, onions, and lettuce as there wasnt really enough stuff. However, this was a LOT of food and filled up 2 tupperwares.
I thought it was good. I will make it again. I need to find a way to have the chips come out less soggy. It became more of a dip that my friends and I needed more chips for.
I used shredded pork and regular black beans. When they came out of the oven, I topped them with fresh parsley and diced tomatoes. Served with sliced avocado.
I swapped the refried for black beans and added diced tomatoes, and seasoned the chicken before adding it. It was actually pretty good with the sour cream baked into it. This may be my new go-to way to make nachos now.
I use this recipe as a template for vegetarian nachos. I cut out the chicken, and I re-fry my own beans (pinto). I use two bags of large tortilla chips. I use the chopped onions, the green peppers, and the sour cream, but I like to add sliced black olives, and sometimes chopped tomatoes (Roma), or whatever I feel like really (chopped sauteed garlic/onions, etc). I use a LOT of cheese (any kind I have really), and I layer like the recipe says, just without the meat. I also make a bowl of yummy guacamole to go with it, and its perfect. Love it for the Superbowl!
The recipe was so good. My husband and family really liked it. We also had pizza, and they actually liked the nachos better. The only reason that I did not give it a five star rating is because it is not so good as leftovers.
These were amazing! Can’t believe how crisp the chips stayed. Will use this time and time again
Buttttttttt……you must season, especially the chicken! Don’t forget! I also use Nacho Cheese Chips, excellent change and flavor boost!
Fine if you want to eat the most basic nachos!
Good recipe. The extra chips and cheese at the end aren’t needed.
It doesn’t get better than this! Insanely easy to make – we omitted the olives – but SO yummy! It’s hard to find a good nacho recipe, but this one’s a keeper!
I make this very similarly, but I don’t like to cook the sour cream. what I add that I haven’t seen in the reviews is crispy bacon rather than chicken. Bacon is a beautiful flavor mixer with the beans, the cheese (a mixture of jack and pepper jack). I put it on a big platter, bake it then broil it for a couple of minutes to get the cheese a browned finish. When it’s out of the oven I add lettuce, onions and tomatoes, sour cream, homemade guacamole and salsa. Yum. Absolutely lovely.
I couldn’t find a recipe quite like what I was looking for, so I modified this one. I cooked 1 lb of ground beef with taco seasoning, then layered it in a 9×13 pan with tortilla chips, cheese, pinto beans, tomato, green onion, and sliced jalapenos and baked it all as directed. I skipped the sour cream and served salsa and guac on the side. Perfection! I will hang on to this for gatherings and the occasional tv night dinner.
Excellent recipe! And quick and easy.
My family loved this recipe! I did omit the sour cream and served it on the side with guacamole. This one is a keeper.
Taste great with ground beef. We didnt have sour cream so it may be better next time. I used canned nacho cheese with jalepons and shredded cheese on top. Delicious!!!! My husband loved it
Awesome. I usec ground beef but I am sure Chicken would be great. I would boil it in broth though. My husband hates sour cream but I guilted him into trying it and he loved it. I doubled the recipe and cookecd it a bit longer. Next time I will add more cheese.
Excellent.
I changed the recipe up only because I make nachos to use up leftovers – I was interested in the cooking method (usually I nuke them) and the sour cream not being served on the side. I was impressed with both – the time allowed all the meat to get hot and cheese to become good and melty, and the sour cream was wonderful cooked with everything else – this is how I’ll do it from now on. Thanks for the recipe 🙂
I was looking for something to make for a quick lunch and came across this recipe. I had to make some changes based on ingredients at hand. We used sharp cheddar instead of pepper jack, white onions instead of green and canned chicken breast instead of fresh. I would totally make this again, but would leave out the layer of sour cream. I found it to curdle (and wasn’t very appealing to the eye) and made the chips soggy. Other than that we loved it!