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.

Yield: 3 servings
Recipe from Oxmoor House

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Recipe Time

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Nutritional Information

Amount per serving
  • Calories: 341
  • Calories from fat: 42%
  • Fat: 15.9g
  • Saturated fat: 5.7g
  • Protein: 27.8g
  • Carbohydrate: 29.1g
  • Fiber: 5.7g
  • Cholesterol: 68mg
  • Iron: 1.8mg
  • Sodium: 725mg
  • Calcium: 338mg


  • 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. 1. Combine mashed avocado, 1 tablespoon lime juice, sour cream, and salt. Cover avocado mixture, and chill.
  2. 2. Combine remaining 1 tablespoon lime juice, shredded chicken, and next 3 ingredients in a bowl, and toss gently.
  3. 3. Preheat oven to 425°.
  4. 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.
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