Chicken Tender Nachos


Chicken Tender Nachos

Servings 6


  • 1 bag tortilla chips
  • 8 ounces monterey jack or sharp cheddar cheese
  • 2 cups cooked shredded chicken or chicken pieces (I love using crispy chicken tenders!)
  • 1 (15 ounce) can black beans, drained
  • Toppings:
  • fresh cilantro
  • fresh tomatoes
  • green onions
  • jalapeno
  • guacamole
  • salsa
  • sour cream


  • Preheat oven to 425˚F. Line a large rimmed sheet pan with foil or parchment paper. Place half the corn chips slightly overlapping, then top with half the (warm) chicken and cheese. Top with remaining chips and cheese. Bake 7 minutes or until cheese is melted and bubbly.
  • Garnish with toppings of choice. Serve immediately. Enjoy!