Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (about 1.5 lbs)
- 1 cup BBQ sauce
- 10 oz sturdy tortilla chips
- 2 cups shredded cheddar cheese
- ½ cup sour cream
- ¼ cup chopped green onions
- Sliced jalapeños (optional)
Instructions
- Preheat the oven to 375°F (190°C).
- Boil water in a pot, add chicken breasts, and cook until they reach an internal temperature of 165°F (75°C), about 15-20 minutes. Shred the chicken and mix with BBQ sauce.
- Spread tortilla chips in a single layer on a large baking sheet. Evenly distribute shredded chicken over the chips and top with shredded cheese.
- Bake for 10-15 minutes until the cheese is melted and bubbly.
- Remove from the oven and add sour cream, green onions, and jalapeños if desired.
Notes
- For a twist, add other toppings like guacamole or black olives.
- Store leftovers in an airtight container for up to three days; reheat at 350°F (175°C) for 5-7 minutes.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: Approximately 1 cup (200g)
- Calories: 400
- Sugar: 12g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 70mg