Chicken Nachos
Servings: 6

11 ounces sturdy triangular tortilla chips
3/4 cup mild or sharp cheddar cheese, shredded and divided
3/4 cup colby jack cheese, shredded and divided
2 cups rotisserie chicken, shredded and divided
1/4 cup cilantro, chopped
1/2 cup sour cream
1/3 cup diced avocado or guacamole
3 tablespoons salsa
Chopped green onions (optional)
Chopped jalapenos (optional)
Diced tomatoes (optional)
Chopped black olives (optional)
Lime wedges (for serving)

Preheat the oven to 375°F and line a baking pan with parchment paper.

Spread half of the tortilla chips on the baking sheet and top with 1/4 cup of each of the shredded cheeses.

Sprinkle 3/4 cup of shredded chicken on top of the cheese. Add the remaining tortilla chips on top.

Cover with another 1/4 cup of each cheese.

Top with the remaining chicken and finish with the last of the cheese.

Bake for 10-15 minutes, until cheese is melted and bubbly.

Sprinkle chopped cilantro on top, cool for 3-5 minutes, then serve with sour cream, avocado, and salsa.


Notes
For a healthier option, use baked tortilla chips, low-fat cheese, or Greek yogurt instead of sour cream.