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Rotisserie Chicken Nachos #SundaySupper

  • Total Time: 20 minutes
  • Yield: 2-4 servings 1x


  • 2030 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


  1. Preheat oven to 400 degrees F.
  2. 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.
  3. Top with onion, cilantro and parsley, and avocado. Serve immediately with dollops of sour cream.
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes