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Your gang will huddle around the buffet table at half-time when you put out the two heaping plates of these spicy chicken nachos. “This is a ‘dash in the pan’ dish that’s always a hit.”Karen Horning, Rockford, Illinois.
This recipe is:
Quick
Nutritional Facts 1 serving (1/2 cup) equals 484 calories, 19 g fat (7 g saturated fat), 50 mg cholesterol, 754 mg sodium, 54 g carbohydrate, 8 g fiber, 26 g protein.
Originally published as Chicken Chili Nachos in Quick Cooking January/February 2006, p10
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Reviewed on Mar. 01, 2012 by alisone
I put in a can of diced tomatoes with no green chilies. Everyone loved it. I served it with sour cream for my "not so hot" crowd.
Reviewed on Jan. 03, 2011 by katlaydee3
Excellent nachos but pretty spicy. Use less cayenne if you don't like hot food.
Reviewed on Aug. 28, 2010 by Tiggerfannn
I have been making this recipe for quite awhile. I also add garlic, taco seasoning and chili powder. Sorry I am Italian and can't tell you how much because I never measure. I also add a can of black beans. The recipe is very versatile too. Try it with ground beef and you can also wrap them in tortilla shells. Add lettuce,chopped tomatoes, sour cream and black olives on top of the chips or inside the tortilla shells. Have fun with it. Enjoy!
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