High-Protein Chicken Nachos
High-Protein Chicken Nachos
Ingredients
For the Chicken
- 1 1/2 pounds boneless, skinless chicken breasts, cooked and shredded
- 1 tablespoon taco seasoning
- 1/4 cup water
For the Nachos
- 6 ounces low-carb tortilla chips
- 1 1/2 cups shredded Monterey Jack cheese
- 1 1/2 cups shredded cheddar cheese
For the Toppings
- 1/2 cup sour cream
- 1/4 cup jalapeños, sliced, from a jar
- 1 teaspoon hot sauce, or to taste
Instructions
- 1
Preheat your oven to 375°F. Line a large baking sheet with parchment paper for easy cleanup.
⏱️ 5 min•🌡️ 375
- 2
In a medium bowl, combine the cooked and shredded chicken with the taco seasoning and water. Mix well to ensure the chicken is evenly coated.
⏱️ 5 min
- 3
Arrange a single layer of low-carb tortilla chips on the prepared baking sheet. Evenly distribute half of the seasoned chicken over the chips.
⏱️ 3 min
- 4
Sprinkle half of the shredded Monterey Jack cheese and half of the shredded cheddar cheese over the chicken and chips.
⏱️ 2 min
- 5
Repeat with another layer of chips, the remaining chicken, and the remaining cheeses.
⏱️ 3 min
- 6
Bake for 10-15 minutes, or until the cheese is melted and bubbly and the chips are lightly golden.
⏱️ 15 min•🌡️ 375
- 7
Carefully remove the baking sheet from the oven. Let the nachos cool for a minute or two before serving.
⏱️ 2 min
- 8
Serve immediately, topped with dollops of sour cream, sliced jalapeños, and a drizzle of hot sauce, as desired.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
High-Protein Chicken Nachos
Ingredients
For the Chicken
- 1 1/2 pounds boneless, skinless chicken breasts, cooked and shredded
- 1 tablespoon taco seasoning
- 1/4 cup water
For the Nachos
- 6 ounces low-carb tortilla chips
- 1 1/2 cups shredded Monterey Jack cheese
- 1 1/2 cups shredded cheddar cheese
For the Toppings
- 1/2 cup sour cream
- 1/4 cup jalapeños, sliced, from a jar
- 1 teaspoon hot sauce, or to taste
Instructions
- 1
Preheat your oven to 375°F. Line a large baking sheet with parchment paper for easy cleanup.
⏱️ 5 min•🌡️ 375 - 2
In a medium bowl, combine the cooked and shredded chicken with the taco seasoning and water. Mix well to ensure the chicken is evenly coated.
⏱️ 5 min - 3
Arrange a single layer of low-carb tortilla chips on the prepared baking sheet. Evenly distribute half of the seasoned chicken over the chips.
⏱️ 3 min - 4
Sprinkle half of the shredded Monterey Jack cheese and half of the shredded cheddar cheese over the chicken and chips.
⏱️ 2 min - 5
Repeat with another layer of chips, the remaining chicken, and the remaining cheeses.
⏱️ 3 min - 6
Bake for 10-15 minutes, or until the cheese is melted and bubbly and the chips are lightly golden.
⏱️ 15 min•🌡️ 375 - 7
Carefully remove the baking sheet from the oven. Let the nachos cool for a minute or two before serving.
⏱️ 2 min - 8
Serve immediately, topped with dollops of sour cream, sliced jalapeños, and a drizzle of hot sauce, as desired.
⏱️ 5 min