- 6 cups blue corn chips
- 3 cups shredded cooked chicken
- 1 cup Daisy Brand Sour Cream
- 3/4 cup salsa
- 1/4 cup chopped green onions
- 1 tablespoon fajita mix
- 1 tablespoon freshly squeezed lime juice
- 3/4 cup black beans, rinsed and drained
- 1/4 cup sliced banana peppers
- 1/2 cup sliced black and green olives
- 1 cup shredded Mexican cheese blend
- 1 avocado, sliced
- Heat the oven to 400 degrees. Arrange the corn chips on a large baking tray. In a large bowl stir together the shredded chicken, 3/4 cup sour cream, 1/2 cup salsa, green onions, fajita seasoning mix, and fresh lime juice. Mix well. Spoon the chicken mixture evenly on top of the corn chips.
- Sprinkle the chicken with the black beans, banana peppers, and olives. Top with shredded cheese. Bake the nachos for 3 to 5 minutes or until the cheese is melted. Garnish with avocado slices, the remaining salsa, and the remaining sour cream. Add jalapeno peppers for additional flavor, if desired.