Leftover Chicken Nachos
Nacho night is one of my favorite ways to use up leftovers. It’s a ten minute way to reinvent last nights supper and these Leftover Smoked Chicken Nachos with Mango Salsa are huge hit every single time.
Servings: 10
Calories: 382kcal
Ingredients
For the Leftover Chicken Nachos
- 13 oz bag tortilla chips
- 2 cups leftover chicken chopped
- ½ cup beans rinsed and drained
- 8 oz cheese shredded (Cheddar and pepper jack are my favorite)
- Jalapeno drained
- ¼ cup cherry tomatoes sliced
- fresh cilantro
- 1 avocado halved and sliced
- 1 lime sliced into wedges
For the Mango Salsa
- 1 mango skin removed, and cut into cubes
- ¼ red onion diced
- ½ red pepper seeded and diced
- ½ lime
For the Spicy Crema
- 1 tablespoon Red Duck Actually Spicy Taco Sauce
- ½ lime
- ½ cup Mexican crema or sour cream
Instructions
Assemble the Nachos
- Preheat the oven to 400 degrees F
- In a 10 or 12" skillet, arrange a thin layer of nachos.
- Place a layer of chicken, cheese and beans on top.
- Bake for 3 to 4 minutes, until cheese has melted
- Carefully remove from oven and repeat as many layers as you can.
- When out of chips, chicken and beans, allow to cool and sprinkle with mango salsa, diced tomatoes, cilantro, avocado and crema to serve.
Make the Mango Salsa
- In a bowl, combine the sliced mango with the red onion, red pepper, and the juice from the lime.
- Mix to combine.
- Store in an airtight container for up to 24 hours before using.
Make the Spicy Crema
- Whisk the Red Duck Actually Spicy Taco Sauce with the juice of ½ lime and the Mexican Crema in a small bowl until smooth.
- Spoon atop the nachos.
Nutrition
Serving: 1g | Calories: 382kcal | Carbohydrates: 38g | Protein: 19g | Fat: 18g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Cholesterol: 50mg | Sodium: 385mg | Potassium: 413mg | Fiber: 5g | Sugar: 5g | Vitamin A: 816IU | Vitamin C: 23mg | Calcium: 253mg | Iron: 2mg