Green Chile Chicken Nachos
Rotisserie chicken, from the deli, chopped
|1 1/2 cups|
Chihuahua cheese, grated
Diced green chilies
Black beans, drained
Spread the chips in a single layer on a parchment lined baking sheet. Sprinkle the cheese over the top.
In a bowl mix together the chicken, salsa and green chilies. Sprinkle the chicken over the cheese. Sprinkle black beans over the chicken.
Bake in a 325°F oven for approximately 12 minutes or until the cheese is completely melted. Top the nachos with a dollop of sour cream. Serve immediately.