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Baked Nacho Chicken
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Creamy queso dip, black beans, jalapenos and crispy tortilla strips top this easy and scrumptious Baked Nacho Chicken Recipe, made in under an hour!
Course
Main Course
Cuisine
Mexican
Prep Time
10
minutes
mins
Cook Time
30
minutes
mins
Total Time
40
minutes
mins
Servings
4
people
Calories
378
Author
Whitney Bond
Ingredients
8
oz
Velveeta
cubed
10
oz
can diced tomatoes with green chilies
15
oz
can black beans
drained & rinsed
4
boneless, skinless chicken breasts
approximately 2 lbs
¼
cup
pickled jalapenos
½
cup
tortilla strips
Optional Toppings
Sour cream
Salsa
Guacamole or avocado
Instructions
Preheat the oven to 350°F.
Add the Velveeta and diced tomatoes with green chilies to a medium pot on the stove over medium high heat.
Stir continuously until the Velveeta is completely melted.
Add the black beans, stir to combine and remove from the heat.
Salt and pepper the chicken breasts and add them to a baking dish.
Pour the cheese sauce and beans over the chicken.
Top with the pickled jalapenos.
Place in the oven and bake for 30 minutes.
Remove from the oven and top with the tortilla strips, as well as any additional toppings such as avocado, sour cream or salsa.
Nutrition
Serving:
4
g
|
Calories:
378
kcal
|
Carbohydrates:
29
g
|
Protein:
42
g
|
Fat:
10
g
|
Saturated Fat:
4
g
|
Cholesterol:
96
mg
|
Sodium:
1458
mg
|
Potassium:
1074
mg
|
Fiber:
8
g
|
Sugar:
6
g
|
Vitamin A:
675
mg
|
Vitamin C:
10.8
mg
|
Calcium:
390
mg
|
Iron:
3.2
mg