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Budget-Friendly Deluxe Chicken Nachos

You can make these nachos as spicy as you want by purchasing the salsa at the heat level you prefer. If you like it even hotter, top the yogurt with a couple dashes of hot sauce. 

Prep Time: 30 minutes

Nutritional Facts

Serving Size: 1/8 recipe

  • Calories 245
  • Carbohydrate 25 g
  • Protein 22 g
  • Fat 7 g
  • Saturated Fat 2.3 g
  • Sugar 3 g
  • Dietary Fiber 6 g
  • Cholesterol 40 mg
  • Sodium 530 mg
  • Potassium 640 mg

This Recipe Serves 8

Ingredients

Cooking spray
8 corn tortillas, cut into 6 pieces each
1/2 teaspoon salt (optional)
1 15-ounce can fat-free refried beans
1/4 cup low sodium chicken broth
1 pound boneless, skinless chicken breasts, cooked and shredded
3/4 cup reduced fat shredded Mexican style cheese
2 tomatoes, seeded and diced
1 cup salsa
1 avocado, seeded and diced
2s cup shredded lettuce
1/2 cup non-fat, plain Greek yogurt

Instructions

  1. Preheat oven to 350 degrees F. Coat one large or two small baking sheet(s) with cooking spray.
  2. Lay cut corn tortillas in one layer on the baking sheet(s). Spray the top with cooking spray. Lightly sprinkle with salt (optional).
  3. Bake for 20 minutes, stirring every 5 minutes or until the chips are slightly golden brown and crispy. Remove from oven and pour into a baking dish coated with cooking spray. Set aside.
  4. Mix fat-free refried beans with chicken broth and pour over the baked tortilla chips.
  5. Top the beans with the shredded chicken and then with the reduced fat cheese.
  6. Place on the top rack of the oven and bake for 10-15 minutes or until cheese is melted and starting to turn golden brown.
  7. Remove from the oven and divide the nachos among eight plates. Top each plate with diced tomatoes, salsa, ¼ avocado, lettuce and yogurt.

Cost: $8.79 for entire recipe, just $1.09 per serving!

Side Suggestion: Vegetable medley steamer bag heated, then mixed with 1 cup salsa.

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