Baked BBQ Chicken Nachos are full of veggies, protein, and cheese!
If you’ve been on Facebook for any amount of time, you know that it can be hard.
You’re talking about the wrong things, you’re posting too many pictures, and why are you sending me so many invitations to Candy Crush??? I recently had a friend I hadn’t seen in a while go through my timeline and “like” a bunch of my pictures, one of which was an ultrasound picture from the baby I had LAST OCTOBER. Totally fine, nothing wrong with that, except that caused it to show up in my friends’ news feeds. It turns out grown up people with college degrees can’t read a date on a picture and Facebook started blowing up with congratulations on my (not) expected baby.
Let me just clear the air and say – I am not pregnant. This recipe isn’t going to help the rumors. Barbecue chicken is my jam when I’m pregnant. When I was pregnant with my second baby we were visiting our sweet friends in California and I’m pretty sure I demanded barbecue chicken every day for a week. I’m sorry/not sorry.
These baked bbq chicken nachos are a fun way to make nachos acceptable dinner fare and shake up your barbecue chicken fix. Corn tortillas are technically a whole grain and baking them makes them almost indistinguishable from fried chips. I’m obsessed with Sweet Baby Ray’s Original Barbecue Sauce (<– affiliate link) and that’s the kind I used here. This is definitely not a health food. If you want a homemade sauce that’s pretty close to Ray’s you can try my Spicy BBQ Sauce.
Just to recap – hating on Candy Crush, guilty pleasure barbecue sauce, and NOT pregnant. Not pregnant.
If you make this recipe, be sure to rate it, leave a comment, or tag #theliveinkitchen on Instagram!
Baked BBQ Chicken Nachos
- 6-8 corn tortillas
- Olive oil
- ½ pound chicken breast,, cooked and chopped
- ¾ cup frozen corn,, thawed
- 1 cup cheddar cheese,, shredded
- Barbecue Sauce
- 2 green onions,, white and light green parts only, thinly sliced
- Preheat the oven to 400ºF.
- Cut each tortilla into six wedges and arrange in a single layer on a large baking sheet. Brush or spray both sides of the wedges lightly with olive oil. Baked until crispy and just beginning to brown, 10-15 minutes. The chips will continue to crisp up a bit as they cool.
- Once the chips are slightly cooled, top them with the chicken, corn, and cheese. Drizzle with barbecue sauce. Place in the oven until the cheese is melted, about 5 minutes. Once removed from the oven, sprinkle with green onions and serve.