Hi everyone, Happy Valentine’s Day!!! I hope you all survived the snow storm! Chris and I both had the day off yesterday and decided to have a semi-indulgent dinner last night in the form of nachos!!
We had some leftover chicken, corn tortillas, and cheese so I decided to throw them together in a casserole and see what happened. Lucky for me, my little experiment was delicious!!
For my nachos I used homemade corn tortilla chips, fat-free refried beans, leftover chicken breast (1 and 1/2 breasts), sharp cheddar cheese, and salsa (hot green salsa and medium red salsa).
If you want to make your own chips, cut 6-inch corn tortillas into triangles (4 chips per tortilla). I think I used at least 15 little tortillas if not more. If you make too many just keep them in a large ziplock bag!
Spray a cookie sheet with nonstick spray and then place tortilla triangles in a single layer. Spray the tortillas with more nonstick spray (I used butter flavor) and top with kosher salt and chili powder. Bake at 350 degrees for about 15 minutes. Keep an eye on them because they brown really easily!
This was a really delicious and easy snowday dinner! It wasn’t too terrible either because we baked our own chips!
I hope you all have a fabulous weekend and are able to defrost a little today!
Baked Tortilla Chips
1 16 oz can fat free refried beansCooked chicken breast (I used 1 and 1/2 breasts)
Sharp Cheddar cheese (probably at least 2 cups)
To make your own chips:
Preheat oven to 350 degrees. Slice 6 inch corn tortillas into 4 triangles. Spray a cookie sheet with nonstick cooking spray. Place the triangles on the cookie sheet in a single layer. Spray the tortillas with nonstick spray (butter flavor). Sprinkle with kosher salt and chili powder. Bake for 15 minutes. Keep an eye on the chips because they burn easily!
To assemble nachos:
Preheat oven to 350 degrees.
Layer chips, refried beans, chicken, and cheese in a deep casserole. Repeat layers. Place in oven for 10-20 minutes.
Top with your favorite salsa and serve!