Budget-Friendly Deluxe Chicken Nachos

Budget-Friendly Deluxe Chicken Nachos
Recipe photo may include foods and ingredients that are not a part of this recipe and not included in the nutrition analysis.

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.

  • Prep time
    30 min
  • Servings
    8 Servings
  • Serving size
    1/8 recipe
Nutrition Facts

Nutrition Facts

8 Servings

  • Serving Size
    1/8 recipe
  • Amount per serving Calories 245

  • Total Fat 7g
    • Saturated Fat 2.3g
  • Cholesterol 40mg
  • Sodium 530mg
  • Total Carbohydrate 25g
    • Dietary Fiber 6g
    • Total Sugars 3g
  • Protein 22g
  • Potassium 640mg


  • nonstick cooking spray
  • corn tortillas (cut into 6 pieces each)
  • salt (optional)
    1/2 tsp
  • refried beans (15-ounce, fat-free)
    1 can
  • low sodium chicken broth (low-sodium)
    1/4 cup
  • chicken breasts (boneless, skinless, cooked and shredded)
    1 lbs
  • Mexican style cheese (reduced fat, shredded)
    3/4 cup
  • tomatoes (seeded and diced)
  • salsa
    1 cup
  • avocado (seeded and diced)
  • lettuce (shredded)
    2 cup
  • Plain Nonfat Greek yogurt (non-fat)
    1/2 cup


  1. Preheat oven to 350 degrees F. Coat one large or two small baking sheet(s) with cooking spray.

  2. Lay cut corn tortillas in one layer on the baking sheet(s). Spray the top with cooking spray. Lightly sprinkle with salt (optional).

  3. 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.

  4. Mix fat-free refried beans with chicken broth and pour over the baked tortilla chips.

  5. Top the beans with the shredded chicken and then with the reduced fat cheese.

  6. 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.

  7. Remove from the oven and divide the nachos among eight plates. Top each plate with diced tomatoes, salsa, 1/4 avocado, lettuce and yogurt.