Nutritional Info

Nutrition Facts

Serving Size 1 (193g)

Calories 489
Calories from Fat 257 (53%)
Amount Per Serving %DIV
Total Fat 28.5g 44%
Saturated Fat 14g 70%
Monounsaturated Fat 8.6g
Polyunsaturated Fat 5.9g
Trans Fat 0.0g
Cholesterol 63.8mg 21%
Sodium 551.3mg 24%
Potassium 298.5mg 6%
Total Carbohydrate 38.9g 13%
Dietary Fiber 3.5g 14%
Sugars 4.1g
Protein 17.6g 35%

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Recipe Description
Great use of left over chicken. I am not big meat eater but i will eat these nachos I love them.
Prep time
10 min
Cook time
10 min
Ready In
20 min


Serves Tool

Serves To:USMetric
1/2 Cup(c)  sour cream
6 Ounce(oz)  large round tortilla chips
3 Cup(c)  thinly sliced iceberg lettuce
8 Ounce(oz)  plum tomatoes, cored and finely diced
1   sweet red pepper, cored, seeded, and chopped
1/2 Cup(c)  basic salsa
1 1/2 Cup(c)  low-fat cheddar cheese
4 Ounce(oz)  mild green chilies chopped
3 Tablespoon(T)  prepared salsa
1/2 Cup(c)  thinly sliced pitted black olives
1 1/2 Cup(c)  chicken coarsely chopped


Preheat the oven to 375 degree F.Lightly coat a baking pan with nonstick cooking spray and spread the chips in an even layer in the bottom of the pan.

Toss the chicken with 3 tablespoons salsa in a small bowl and scatter over the chips, then sprinkle the chilies and cheese evenly on top.

Bake, uncovered, for 10 minutes or until the cheese is melted.

For the toppings: Arrange the lettuce, tomatoes, pepper, olives, 1/2 cup salsa, and, if desired, the sour cream in separate serving bowls.

Serve the nachos immediately and pass the toppings.

Additional notes

Everybody likes nachos, so serve this irresistiblefinger food at an impromptu lunch or supper.

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