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1 Large bag sturdy tortilla chips such as El Ranchero or El Milagro
1 cup black beans, drained
1 cup corn nibblets, drained
2 cups Sargento® Shredded 4 Cheese Mexican - Traditional Cut
OPTIONAL TOPPINGS:
1/2 cup green onions, sliced
1 Avocado, diced
2 tbsp. sour cream
Canned sliced jalapeños, drained
Chopped Cilantro
Directions
Pre-heat oven to 375° F
Pile the tortilla chips on a non-stick baking sheet or casserole dish
Shred or chop the chicken and toss in a large bowl with salsa, then distribute the chicken-salsa mixture over the top of the tortilla chips. Top with black beans and corn.
Sprinkle the entire package of Sargento® Shredded 4 Cheese Mexican over the top and bake for 15-20 minutes, or until cheese is melted and gooey.