Chicken Nachos with Avocado Cream

This is the ultimate versatile recipe. Serve "as is" for a simple supper, or halve the serving size and create 6 appetizer servings.


3 servings

Recipe from

Oxmoor House

Recipe Time

Prep: 17 Minutes
Cook: 6 Minutes

Nutritional 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


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


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.

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

Carolyn Williams,

Oxmoor House Healthy Eating Collection,

Oxmoor House

October 2006
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