Thursday, November 5, 2015

Ranch Chicken Nacho Bake

I'm always talking about how obsessed I am with tacos and how un obsessed my husband is with them. I can eat them every day but according to my husband he could eat them twice a year. So, instead of regular tacos I decided on ranch chicken nachos. I figured if I mixed things up a touch the hubster would actually like this dish....and he did! Plus, they weren't technically tacos...Ha! A win-win for me!

Ranch Chicken Nacho Bake
Serves 6
Cal 263, Carbs 21.3, Fat 9.6, Fiber 2.3, Protein 23.3

3 cups cooked shredded chicken
1 tsp. dry ranch seasoning
1 tsp. taco seasoning
1 can rotel, drained
1.25 cups reduced fat sharp cheddar cheese
1 cup beans of your choice (I used pinto)
3 cups tortilla chips
shredded lettuce and chopped tomato for topping

Pre-Heat oven to 375.

In a large bowl season chicken with dry seasonings and add in rotel and beans.

Arrange a layer of tortilla chips to the bottom of a casserole dish. Top with some of the chicken mixture and some of the shredded cheese. Repeat.

Bake for 20 minutes or until heated through and cheese is melted. Top with shredded lettuce and chopped tomato. Enjoy!

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