Ingredients
- 1 (12 oz) bag tortilla chips (restaurant-style)
- 2–3 cups cooked rotisserie chicken, shredded
- 1/2 cup BBQ sauce (plus extra for drizzling)
- 1 can (15 oz) pinto beans, drained and rinsed
- 1 cup frozen corn kernels, thawed
- 2–3 cups shredded monterey jack cheese*
- 1 small red onion, diced
- 1/4 cup sliced pickled jalapeños (optional)
- 1/4 cup chopped fresh cilantro (optional)
Instructions
- Preheat oven to 425°F. Line a large sheet pan with parchment paper or foil for easy cleanup.
- Toss shredded chicken with 1/2 cup BBQ sauce until well coated.
- Spread tortilla chips evenly on the sheet pan (it’s ok for some overlap) and sprinkle half the cheese over them.
- Add the BBQ chicken, beans, corn, and onions evenly over the chips. Sprinkle with the remaining cheese.
- Bake for 8–10 minutes, until the cheese is melted and bubbly.
- Remove from oven and drizzle with extra BBQ sauce if desired.
- Top with more BBQ sauce, sour cream, guacamole, cilantro, diced tomatoes, or whatever toppings you like. Serve immediately.
Notes
*You can also use a blend of cheddar and Monterey Jack or Mexican blend if using pre-shredded.
- Prep Time: 15min
- Cook Time: 10min
- Category: Dinner
- Method: Oven
- Cuisine: American