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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
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Roast Chicken-Chipotle Nachos with Cilantro-Avocado

Source: dLife

Tortilla chips topped with chicken, cheese, chilies, and cilantro-avocado sauce.

Nutrition Facts

Makes 24 servings
Amount Per Serving

Calories	117.3

Total Carbs	13.2 g

Dietary Fiber	1.8 g

Sugars	0.4 g

Total Fat	4.3 g

Saturated Fat	1.6 g

Unsaturated Fat	0.3 g

Potassium	69.6 mg

Protein	6.7 g

Sodium	96.4 mg

Dietary Exchanges 4.3 Fat, 0.1 Vegetables, 0.0 Fruits, 0.2 Meat, 0.0 Milk, 0.8 Starch, 0.5 Lean Meat

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

0.5
0 1/2 cup fresh chopped onion 1.0
1 tbsp olive oil 0.5
0 1/2 tsp cumin seeds 0.5
0 1/2 tsp oregano leaves 2.0
2 each Chile Peppers, green, whole, canned 2.0
2 tbsp unsalted tomato paste 1.0
1 tbsp white wine vinegar 2.0
2 cup cooked chicken breast, diced 24.0
24 each corn tortilla 1.5
1 1/2 cup Cheese, monterey jack, shredded

Cilantro-Avocado Cream 0.3333
0.3333 cup Avocado, average, fresh, cubed 2.0
2 tbsp fat free sour cream 1.0
1 tbsp fresh cilantro 2.0
2 tsp fresh lime juice 2.0
2 tsp lowfat milk 1.0
1 pinch kosher salt 24.0
24 each cilantro sprigs

Directions

Preheat oven to 450 degrees F.
Combine onion and oil in a pot and sauté over medium-high heat, 4 to 7 minutes. Mix in cumin and oregano and cook 30 seconds. Stir in chilies, tomato paste, vinegar, and 1/2 cup water. Let boil, then lower heat, and simmer 5 minutes. Mix in chicken and heat until hot.
Lay tortilla chips in one layer on the bottom of a baking sheet. Top with cheese and chicken mixture.
Bake 3 minutes or until cheese melts. Using a spatula, move chips to a serving platter and top with Cilantro-Avocado Cream and cilantro.
To make the Cilantro-Avocado Cream: In a small bowl, combine 1/3 cup finely diced firm-ripe avocado, 2 tablespoons sour cream, 1 tablespoon finely chopped fresh cilantro leaves, 2 teaspoons lime juice, and 2 teaspoons milk. Sprinkle with salt to taste.