Everything Chicken Nachos


Everything Chicken Nachos

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Tortilla chips topped with black beans, corn kernels, diced meat, chopped cooked bacon, and a dollop of sour cream on top

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Recipe Data


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    Servings and Ingredients

    Serves 14
    1 (8 oz) container Hy-Vee sour cream
    2 tbsp. finely chopped pickled jalapenos
    1 (13 oz) bag Tostitos Hint of Lime tortilla chips
    ¼ lbs. Hy-Vee bacon, chopped
    1 lbs. Hy-Vee Cool Chicken boneless, skinless chicken breasts, cut into bite-sized pieces
    1 red bell pepper, seeded and coarsely chopped
    1 green bell pepper, seeded and coarsely chopped
    1 (15 oz) can Hy-Vee black beans, rinsed and drained
    1 c. Hy-Vee frozen corn, thawed
    1 (8 oz) package shredded pepper jack cheese


    1. Preheat oven to 400 degrees.
    2. Combine sour cream and jalapenos in a small bowl; cover and refrigerate until ready to serve. Spread tortilla chips on a rimmed baking sheet or on an oven-safe serving platter.
    3. Cook bacon in a large nonstick skillet over medium heat until browned and crisp. Remove from skillet and drain on a paper towel-lined plate. Remove all but 1 teaspoon bacon drippings from skillet and increase heat to medium-high. Do not discard drippings. Add chicken pieces to skillet and sauté until browned and cooked through, about 7 minutes. Remove chicken from skillet and set aside. Add an additional teaspoon bacon drippings and discard remaining drippings. Add peppers to skillet and sauté for 2 minutes. Stir in black beans and corn and sauté for an additional 2 minutes.
    4. Top tortilla chips with chicken, pepper mixture and cheese.
    5. Bake 10 minutes or until cheese is melted. Sprinkle with bacon and serve with jalapeno sour cream.

    Nutrition facts


    320 Calories per serving

    Amounts Per Serving

    • Total Fat: 16g
    • Cholesterol: 55mg
    • Sodium: 420mg
    • Total Carbohydrates: 26g
    • Protein: 19g

    Daily Values

    Vitamin A 10%
    Vitamin C 30%
    Iron 4%
    Calcium 20%