Cook bacon over medium heat until desired crispness is reached. Drain on papper towels and chop.
Discard all but 2 tablespoons of bacon fat.
Cook chicken breasts over medium-low heat in reserved bacon fat. Cook until no longer pink in the middle. Shred and season with salt, pepper and a dash of cayenne pepper.
In a 13x9-inch jelly roll pan, create two layers of tortilla chips with chicken, bacon, corn, beans and cheese.
Cook for 5-10 minutes or until cheese is completely melted.
Top with green onions. Serve warm with optional sour cream.
Notes
Recipe serves roughly 4-8.An original recipe from Baked by Rachel
Nutritional information is provided as a courtesy and is an estimate only. Nutrition information can vary for a variety of reasons. For the most accurate data, use your preferred nutrition calculator with the actual ingredients you used to make this recipe.
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