Baked Nacho Chicken
Creamy queso dip, black beans, jalapenos and crispy tortilla strips top this easy and scrumptious Baked Nacho Chicken Recipe, made in under an hour!
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 Facts
Serving 4servingCalories 378kcal (19%)Carbohydrates 29g (10%)Protein 42g (84%)Fat 10g (15%)Saturated Fat 4g (20%)Cholesterol 96mg (32%)Sodium 1458mg (61%)Potassium 1074mg (31%)Fiber 8g (32%)Sugar 6g (7%)Vitamin A 675mg (14%)Vitamin C 10.8mg (13%)Calcium 390mg (39%)Iron 3.2mg (18%)
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