Tuesday, July 26, 2011

Chicken Nacho Bake

I had to clean out all of the cabinets before we could start our kitchen remodel. So before I put everything back into the cabinets I wanted to go through and get rid of things I didn't really need anymore. I had a ton of recipe magazines! So I went through all of them and pulled out recipes I thought I might like to try sometime and then threw out the rest. All that said... this is where I got the idea for this recipe. I have modified the original recipe so much that it's really not even the same thing. So I renamed it and am calling it my own!
This is before I baked it and topped it with the melted cheese.
Chicken Nacho Bake

2-3 cups cooked shredded chicken
3/4 cup barbecue sauce
6 oz. tortilla chips
1 cup frozen corn
1 can black beans, rinsed and drained
1 medium tomato, seeded and chopped
1 small red onion, chopped
1/4 cup minced fresh cilantro
1-2 jalapeno peppers, seeded and chopped
1 tsp. lime juice
8 oz. velveeta cheese, cubed
1 Tbsp. milk

Stir barbecue sauce into shredded chicken. Place tortilla chips into a greased 9x13 baking dish; top with chicken mixture. Combine corn, black beans, tomato, onion, cilantro, jalapeno and lime juice; spoon over chicken mixture.

Bake uncovered at 375 degrees for 15-20 minutes or until heated through. Meanwhile, in a small saucepan, melt cheese with milk. Drizzle cheese over nachos.

Serve with taco sauce or salsa. Enjoy!

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