Get ready to meet your new game-day obsession! These white chicken chili nachos are fully loaded and capture everything you love about the cozy, slow-simmered flavor of white chicken chili, but in a convenient nacho form. The chili is piled high on crispy tortilla chips, smothered in melty cheese and finished with all the fixings: fresh jalapenos, sour cream and cilantro. It's comfort food with a crunch—bold, messy and made to share. —Elise Jesse, Cincinnati, Ohio
Ingredients
- 2 cups shredded rotisserie chicken (330g)
- 2 cans (15-1/2 ounces each) great northern beans, rinsed and drained
- 1/2 cup salsa verde
- 1 teaspoon ground cumin
- 1 teaspoon cayenne pepper
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- Tortilla chips
- 16 ounces shredded sharp cheddar cheese, divided
- 1/2 cup sour cream
- 2 large tomatoes, chopped
- 1/2 cup chopped red onion
- 1/4 medium sweet orange pepper, chopped
- 1 jalapeno pepper, sliced
- Fresh cilantro leaves, for garnish
Directions
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1Preheat oven to 350°. In a large bowl, combine the first seven ingredients until well combined.
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2Layer tortilla chips evenly over a parchment-lined baking sheet. Top with half the shredded cheddar. Spoon chicken mixture over cheese; top with remaining cheddar.
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3Bake until cheese is melted and bubbly, 12-15 minutes. Drizzle with sour cream. Sprinkle tomatoes, onion, pepper and jalapeno over top. Garnish with cilantro; serve immediately.
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