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- 6 cups blue corn chips
- 3 cups shredded cooked chicken
- 1 cup Daisy Brand Sour Cream
- 3/4 cup salsa
- 1/4 cup chopped green onions
- 1 tablespoon fajita mix
- 1 tablespoon freshly squeezed lime juice
- 3/4 cup canned black beans, rinsed and drained
- 1/4 cup sliced banana peppers
- 1/2 cup sliced black and green olives
- 1 cup shredded Mexican cheese blend
- 1 avocado, sliced
Heat the oven to 400 degrees F. Arrange the corn chips on a large baking tray. In a large bowl stir together the shredded chicken, 3/4 cup sour cream, 1/2 cup salsa, green onions, fajita seasoning mix and fresh lime juice. Mix well.
Spoon the chicken mixture evenly on top of the corn chips. Sprinkle the chicken with the black beans, banana peppers and olives. Top with shredded cheese.
Bake the nachos for 3 to 5 minutes or until the cheese is melted. Garnish with avocado slices, the remaining salsa and the remaining sour cream. Add the jalapeño peppers for additional flavor, if desired.
Recipe reprinted by permission of Daisy Brand. All rights reserved.
nutrition information per serving
887 calories; 41g total fat; 90mg cholesterol; 893mg sodium; 91g carbohydrates; 9g fiber; 35g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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