Hi Everyone! My name is Brittany Graham, a busy mom of two hyperactive and sweet little boys. I’m also a Navy wife and a food blogger on my site, The Anchored Kitchen. I’m so excited to guest post on The Magnolia Mamas (Thank you Carrie Beth & Jen)!
I usually relish my time in the kitchen. It’s my happy place. Lately with school, work, after school activities, and my husband being out of town, I’ve reached for the rotisserie chickens at the grocery store more times than I care to admit. Because well, LIFE! I’m sharing 6 recipes using those boring old rotisserie chickens that will make you leave your mom guilt at the door and impress your active family. These days it’s so easy to find organic rotisserie chickens so you can rest assured.
First up are these Creamy Chicken Sheet Pan Nachos! A real family pleaser sure to check off all the boxes. Easy, check. Quick, check. Delicious, check. Picky Eater approved, check. Dinner plates optional, check!
Creamy Chicken Sheet Pan Nachos
INGREDIENTS NEEDED
For the chicken
- ½ C sour cream
- 1 rotisserie chicken (I like to buy organic ones)
- ¼ tsp oregano
- ½ tsp cumin
- ½ tsp paprika
- ½ tsp chili powder
- ½ tsp onion powder
- ½ tsp garlic powder
- ¼ tsp kosher salt
- ¼ tsp black pepper
- Pinch of cayenne
For the Nachos
- 1 Can (15.5 oz) black beans, rinsed and drained
- 2 C sharp cheddar cheese
- 9 oz tortilla chips
- 1 shallot or ¼ red onion, thinly sliced
- 3 mini sweet peppers or 1 small bell pepper, thinly sliced
- 1 pint grape tomatoes, sliced in half
- 1 C shredded iceburg lettuce
- Sour cream
- 1 avocado, cubed
- Pickled jalapenos (optional)
INSTRUCTIONS
1: Preheat your oven to 350 degrees.
2: Line a sheet pan with aluminum foil, or parchment paper.
3: Mix together the sour cream, oregano, cumin, paprika, chili powder, onion powder, garlic powder, salt, pepper, & cayenne.
5. Spread a layer of tortilla chips on the bottom of the sheet pan. Top with the black beans, then the onions, and bell peppers. Then evenly spread the chicken on. Sprinkle with the cheese and place in the bottom rack of your oven for 15 minutes, or until the cheese is melted and bubbly.
6. Pull the pan out and top with your cold toppings, starting with the lettuce then tomatoes, avocado, sour cream and pickled jalapenos (we save these for individual plates depending on everyone’s heat tolerance).
7. Serve on plates, or dig into the pan as is. Drink a nice cold margarita and enjoy!
5 Other Creative and Yummy Rotisserie Chicken Recipes
To learn more about Brittany, snag one of her helpful weekly meal plans, or drool over her recipes visit here:
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