These oven-baked nachos are delicious. My husband, Steven, wanted to make chips that tasted like those made at restaurants — baking them is the key. I love them as a quick appetizer or late-night snack. Serve them with sliced jalapeños and your favorite hot sauce.
Ingredients
- 1 skinless , 8 ounce
- 1 can refried beans , 14.25 ounce
- 8 ounces corn tortilla chips , divided
- 1.5 cups grated pepper Jack cheese , divided
- 0.25 cups chopped green onions
- 0.5 cups sour cream
Instructions
-
1
Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x9-inch baking dish.
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2
Place chicken on a microwave-safe plate; cover with a paper towel. Cook on high power until cooked through and no longer pink, about 10 minutes.
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3
Cool, then shred using a knife; set aside.
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4
Cook and stir refried beans in a saucepan over medium until thoroughly heated.
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5
Layer ½ the chips, ½ cup cheese, and green onions on bottom of the prepared baking dish. Spoon beans over top.
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6
Layer ½ cup cheese and sour cream over beans. Arrange shredded chicken over top, then top with remaining ½ chips and ½ cup cheese.
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7
Bake in the preheated oven until cheese melts throughout, 15 to 18 minutes.
Nutrition Facts
Per serving
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