Ingredients
Scale
- 2 cups cooked chicken, shredded
- 1/4 cup ranch dressing
- 1/2 tsp smoked paprika
- 1/2 tsp garlic powder
- 1/4 tsp black pepper
- 1 bag (10 oz) tortilla chips
- 1 cup shredded cheddar cheese
- 1/2 cup shredded Monterey Jack cheese
- 1/4 cup diced tomatoes
- 1/4 cup sliced black olives
- 1/4 cup diced red onion
- 1/4 cup sliced jalapeños
- 2 tbsp chopped fresh cilantro
- 1/4 cup sour cream (optional)
Instructions
- Preheat oven to 375°F (190°C).
- In a bowl, mix shredded chicken, ranch dressing, smoked paprika, garlic powder, and black pepper.
- Spread tortilla chips evenly on a baking sheet.
- Sprinkle half the cheddar and Monterey Jack cheese over the chips.
- Spread the chicken mixture evenly over the cheese.
- Top with remaining cheese, tomatoes, black olives, red onion, and jalapeños.
- Bake for 10-12 minutes or until cheese is melted and bubbly.
- Remove from oven and garnish with cilantro.
- Serve hot with sour cream if desired.
Notes
- For extra smokiness, add a dash of liquid smoke to the chicken mixture.
- Use pre-cooked or rotisserie chicken for quicker prep.
- Adjust jalapeños to your preferred spice level.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Mexican-American
- Diet: Low Lactose
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 620mg
- Fat: 28g
- Saturated Fat: 10g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 75mg