| Rotisserie Chicken Nachos serves 2 1 ¼ cup Mexican cheese blend, shredded 1 ¼ rotisserie chicken, skin removed, chopped or torn into bit size pieces 6 ounces tortilla chips, about ½ 11 ounce bag ¼ cup guacamole ¼ cup salsa ¼ cup sour cream ¼ cup canned corn, drained 1 lime, sliced 3 Tablespoons cilantro, chopped Preheat broiler. On a baking sheet line half with tortilla chips. On top of tortilla chips add half the chicken, half the corn and half the cheese. Repeat. Broil until cheese melts and corn and chicken are warm. Remove from oven and evenly add salsa, guacamole, sour cream, lime slices and sprinkle cilantro on top. Serve right away. |
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