Budget-Friendly Deluxe Chicken Nachos
![Budget-Friendly Deluxe Chicken Nachos](https://static.diabetesfoodhub.org/system/thumbs/system/images/recipes/120-Diabetic-chicken-nachos-budget_468563590_091918_3885281428.jpg)
You can make these nachos as spicy as you want by purchasing the salsa at the heat level you prefer. If you like it even hotter, top the yogurt with a couple dashes of hot sauce.
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- Prep time
- 30 min
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- Servings
- 8 Servings
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- Serving size
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1/8 recipe
Ingredients
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nonstick cooking spray
- 1
- 1
-
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corn tortillas (cut into 6 pieces each)
- 8
- 8
-
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salt (optional)
- 1/2 tsp
- 2 g
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refried beans (15-ounce, fat-free)
- 1 can
- 1 can
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low sodium chicken broth (low-sodium)
- 1/4 cup
- 59 g
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chicken breasts (boneless, skinless, cooked and shredded)
- 1 lbs
- 454 g
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Mexican style cheese (reduced fat, shredded)
- 3/4 cup
- 177 g
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tomatoes (seeded and diced)
- 2
- 2
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salsa
- 1 cup
- 237 g
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avocado (seeded and diced)
- 1
- 1
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lettuce (shredded)
- 2 cup
- 473 g
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Plain Nonfat Greek yogurt (non-fat)
- 1/2 cup
- 118 g
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Directions
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Preheat oven to 350 degrees F. Coat one large or two small baking sheet(s) with cooking spray.
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Lay cut corn tortillas in one layer on the baking sheet(s). Spray the top with cooking spray. Lightly sprinkle with salt (optional).
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Bake for 20 minutes, stirring every 5 minutes or until the chips are slightly golden brown and crispy. Remove from oven and pour into a baking dish coated with cooking spray. Set aside.
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Mix fat-free refried beans with chicken broth and pour over the baked tortilla chips.
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Top the beans with the shredded chicken and then with the reduced fat cheese.
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Place on the top rack of the oven and bake for 10-15 minutes or until cheese is melted and starting to turn golden brown.
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Remove from the oven and divide the nachos among eight plates. Top each plate with diced tomatoes, salsa, 1/4 avocado, lettuce and yogurt.