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Photo of Chipotle-pulled chicken nachos with avocado and lime cream by WW

Chipotle-pulled chicken nachos with avocado and lime cream

4
Points® value
Total Time
45 min
Prep
30 min
Cook
15 min
Serves
6
Difficulty
Easy
Ooey and gooey, this Mexican classic gets a nutrient boost with tons of fresh veggies, low-fat cheese and lean chicken breast.

Ingredients

Canned tomato sauce

8 oz

Ground cumin

1 tsp(s)

Chili powder

1 tsp(s)

Cayenne pepper

1 pinch(es)

Light sour cream

¼ cup(s)

Fresh lime juice

1 tbsp(s)

Olive oil cooking spray

4 spray(s)

Tortilla chips

30 chip(s), about 6oz

Shredded reduced-fat Mexican-style cheese

¾ cup(s)

Salsa

¾ cup(s)

Avocado

¼ medium, diced

Red bell pepper

1 cup(s), chopped, diced

Uncooked scallions

¼ cup(s), chopped

Pickled jalapeno peppers

¼ cup(s), chopped, sliced

Cilantro

¼ cup(s), chopped

Cooked skinless boneless chicken breast

2 cup(s), chopped, coarsely shredded

Instructions

  1. Combine chicken, tomato sauce, cumin, chili powder and cayenne pepper in a small saucepan; heat over medium heat until bubbly.
  2. Stir together sour cream and lime juice; set aside.
  3. Preheat broiler. Coat a large rimmed sheet pan with cooking spray.
  4. Arrange chips on prepared pan in an even layer; top evenly with chicken mixture and cheese. Heat under broiler until cheese melts, 3-4 minutes (should be 6 inches away from broiler).
  5. Drizzle sour cream mixture and salsa over top; sprinkle evenly with avocado, red pepper, scallion, pickled jalapenos and cilantro. Serve immediately.

Notes

Serving size: 5 topped chips (about 1 1/4 c)

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