Simple Chicken, Guacamole, and Bean Nachos


1 rotisserie chicken, shredded
1 lb sharp cheddar, grated
1-14 ounce bag of tortilla chips
2 cups refried beans
1 12 cups guacamole
1 cup salsa


Heat the oven to 450°F and arrange a rack in the middle. 

Meanwhile, shred 1 pound of sharp cheddar cheese. 

Line a baking sheet with aluminum foil. Spread about half of a 14-ounce bag of tortilla chips on the baking sheet in an even layer. 

Sprinkle half of the cheese evenly over the chips. Repeat with remaining chips and cheese. 

Bake until the cheese is melted and bubbly, about 5 minutes. 

Remove from the oven and evenly top with 2 cups warm refried beans, 2 cups warm, shredded roasted chicken, 1 1/2 cups guacamole, and 1 cup salsa. Serve immediately.

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