Ingredients

The following ingredients have 7 Servings
  • 3 cups packed shredded chicken ((I love rotisserie))
  • 1/2 cup mild salsa verde
  • ¼ cup lime juice
  • 3-4 tablespoons honey ((see Notes))
  • 1 tablespoon chili powder
  • 1 tsp EACH ground cumin, garlic powder, onion powder, dried oregano
  • 1/2 tsp EACH smoked paprika, salt
  • 1/4-1/2 teaspoon chipotle powder
  • 14 ounces thick/sturdy tortilla chips
  • 12 ounces shredded Monterey Jack cheese ((3 packed cups))
  • 1 15 oz. can black beans, (rinsed and drained)
  • 1 cup sour cream
  • 1/4 cup salsa verde
  • 1 tablespoon lime juice
  • 1/4-3/4 teaspoon chipotle powder
  • Sour cream ((if not use above))
  • Guacamole
  • Pico de gallo (or chopped tomatoes and cilantro)
  • Sliced olives
  • Pickled jalapenos
  • See post for tons more ideas!

Instruction

  • Chicken: Whisk all of the Salsa Verde Chicken ingredients together (except chicken) in a large nonstick skillet. Add the chicken, stir to coat and warm through. Remove from heat and set aside while you prep the toppings.
  • Prep: Preheat oven to 350 degrees F. Line a rimmed baking sheet with aluminum foil. Whisk all of the Salsa Verde Cream Sauce ingredients together in a small bowl; set aside. Prep all of the toppings so you can quickly assemble the nachos as soon as they come out of the oven.
  • Assemble: Spread half the tortilla chips in a single layer on the prepared baking sheet. Top with half of the seasoned chicken, half of the black beans and half of the cheese; repeat.
  • Bake: Bake at 350 degrees F until the cheese is melted, about 8-10 minutes.
  • Toppings: Just before serving, drizzle with salsa verde and garnish with desired toppings.