A cheesy classic gets a makeover with protein-packed shredded chicken.
Yield: 4 servings
1 cup corn kernels, fresh or frozen
10 oz baked tortilla chips (about 8 cups)
2ÂĽ cups cooked, shredded chicken breast
1 cup canned black beans, drained and rinsed
1Âľ cups shredded, reduced-fat cheddar or Monterey Jack cheese
1 tomato, diced
2 avocados, diced
1 jalapeño pepper, sliced (optional)
â…“ cup green onions, sliced
ÂĽ cup fresh cilantro, chopped
â…“ cup nonfat Greek yogurt (for serving)
Salsa (for serving)
Preheat the oven to 350° F. If using frozen corn, thaw it.
Arrange half of the tortilla chips on a large baking sheet. Sprinkle half of the shredded chicken, black beans, corn and cheese over the chips.
Add another layer of chips and top with the remaining chicken, black beans, corn and cheese.
Bake in the preheated oven for 10 to 13 minutes or until the cheese is melted and bubbly.
Remove from the oven and top with diced tomatoes, avocado, jalapeño slices, green onions and cilantro. Serve immediately with nonfat Greek yogurt and salsa on the side.
Recipe courtesy of FoodFaithFitness.
