Name: Rotisserie Chicken Nachos #SundaySupper
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 20 – 30 large corn tortilla chips (I used Simply Tostitos); Meat from ½ large rotisserie chicken shredded into bite sized pieces; 2 cups shredded cheese (I used a Mexican blend); ½ red onion, diced; Cilantro and parsley leaves; 1 avocado, peeled, pitted, and diced; Sour cream, for serving

Ingredients

Scale

20 – 30 large corn tortilla chips (I used Simply Tostitos)
Meat from ½ large rotisserie chicken shredded into bite sized pieces
2 cups shredded cheese (I used a Mexican blend)
½ red onion, diced
Cilantro and parsley leaves
1 avocado, peeled, pitted, and diced
Sour cream, for serving

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Instructions

Preheat oven to 400 degrees F.
Place corn chips on a sheet pan or DIY foil pan for no clean up. Top with chicken and cheese. Bake for about 10 minutes until hot and bubbling.
Top with onion, cilantro and parsley, and avocado. Serve immediately with dollops of sour cream.

Prep Time: 10 minutes
Cook Time: 10 minutes