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Chicken Nachos with Avocado Cream

Prep time 17 mins
Cook time 6 mins
Yield 3 servings
This is the ultimate versatile recipe. Serve "as is" for a simple supper, or halve the serving size and create 6 appetizer servings.

Ingredients

  • 1/2 peeled avocado, seeded and coarsely mashed (about 1/4 cup)
  • 2 tablespoons lime juice, divided
  • 3 tablespoons reduced-fat sour cream
  • 1/8 teaspoon salt
  • 1 cup shredded cooked chicken breast
  • 3/4 cup rinsed and drained canned black beans
  • 2 tablespoons minced red onion
  • 2 tablespoons chopped fresh cilantro
  • 36 baked tortilla chips
  • 3/4 cup (3 ounces) shredded reduced-fat Mexican blend cheese

Nutrition Information

  • calories 341
  • caloriesfromfat 42 %
  • fat 15.9 g
  • satfat 5.7 g
  • protein 27.8 g
  • carbohydrate 29.1 g
  • fiber 5.7 g
  • cholesterol 68 mg
  • iron 1.8 mg
  • sodium 725 mg
  • calcium 338 mg

How to Make It

  1. Combine mashed avocado, 1 tablespoon lime juice, sour cream, and salt. Cover avocado mixture, and chill.

  2. Combine remaining 1 tablespoon lime juice, shredded chicken, and next 3 ingredients in a bowl, and toss gently.

  3. Preheat oven to 425°.

  4. Divide tortilla chips among 3 individual ovenproof plates on a large baking sheet. Top each plate with 2/3 cup chicken mixture and 1/4 cup shredded cheese. Bake nachos at 425° for 6 minutes or until cheese melts. Top each serving with 2 tablespoons avocado cream. Serve immediately.

  5. Note: If you prefer, microwave individual servings at HIGH 3 minutes or until cheese melts.

Oxmoor House Healthy Eating Collection