Mexican

Chicken Nachos with Veggie Salsa is for Dinner.

Chicken Nachos with Veggie Salsa takes 15 minutes to prepare.

Chicken Nachos with Veggie Salsa takes 30 minutes to cook.

Chicken Nachos with Veggie Salsa makes 6 servings.

The ingredients for Chicken Nachos with Veggie Salsa are:

Mission corn tortilla round chips, ~ 1.5 servings per person
1 pound chicken breast
1 green pepper, chopped
3 "on the vine" tomatoes, chopped
1/3 red onion, finely diced
1 can corn
1 can black beans
1 can diced green chiles
10 oz mild taco sauce
1 cup shredded Mexican cheese, ~ 1/4 cup per person
1 or 2 leaves romaine, shredded
fat free sour cream, ~ 2 tbsp per person
salt and pepper, to taste

Here is how you make Chicken Nachos with Veggie Salsa:

Preheat oven to 350. In baking dish, place chicken. If you're not using the thin sliced breasts, you might want to cut them in half or roll them. Salt and pepper chicken if preferred. Pour taco sauce ( and a bit of olive oil if you prefer too ) over chicken and brush evenly. Bake until chicken is done, when taco sauce is crisping or bubbling on edges of pan.Meanwhile, combine onion, corn, pepper, chiles, tomato, and beans and mix well, add salt to taste if preferred. When chicken is done, cut into pieces or shred with fork. Arrange tortilla chips on plate, top with salsa, chicken, and cheese. Place in broiler until cheese is melted as preferred. top with lettuce and sour cream.Serving Size: Makes 4 to 6 servingsNumber of Servings: 6Recipe submitted by SparkPeople user CMBAADSGAARD87.

The nutritional information for Chicken Nachos with Veggie Salsa is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 466.1

• Total Fat: 14.8 g
• Cholesterol: 55.7 mg
• Sodium: 904.3 mg
• Total Carbs: 49.8 g
• Dietary Fiber: 5.7 g
• Protein: 29.9 g

Chicken Nachos with Veggie Salsa is Mexican cuisine.