||Cook and shred chicken according to package instructions. Combine cooked and shredded chicken, beans, sour cream and Buffalo sauce in a nonstick skillet set over medium heat. Cook, stirring often, for 5 to 7 minutes or until heated through.
TIP: Use Greek style yogurt or low-fat sour cream to save on calories. Low-fat cheese is also an option, but the recipe will lose some of its creaminess because low-fat cheese doesn't melt well.
Make a nacho platter by scattering the chicken mixture over tortilla chips. Sprinkle with cheese and bake until gooey.
Note: Recipe Inspired by Connie, Perdue Community Member.