Chicken Nachos Recipe

Chicken Nachos Recipe photo by Taste of Home

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Everyone needs a go-to nacho recipe. Change this chicken version by using leftover shredded pork or brisket, and barbecue sauce instead of salsa. —Crystal Bruns, Iliff, Colorado

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Chicken Nachos Recipe

Prep/Total Time: 30 min.

Yield: 8 Servings

20 10 30

Ingredients

6 cups nacho tortilla chips
1/4 cup finely chopped onion
3 garlic cloves, minced
1 tablespoon canola oil
3 cups shredded cooked chicken breasts
2 tablespoons taco seasoning
1 cup salsa
1 cup (4 ounces) shredded Colby-Monterey Jack cheese
1 plum tomato, seeded and diced
2 green onions, chopped

Directions

Arrange tortilla chips on a 12-in. pizza pan coated with cooking spray.
In a large skillet, cook and stir onion and garlic in oil until tender. Add chicken and taco seasoning. Stir in salsa; heat through. Spoon over chips; sprinkle with cheese.
Bake at 350° for 10-14 minutes or until cheese is melted. Top with tomato and green onions; serve immediately. Yield: 8 servings.

Nutritional Facts 1 serving equals 276 calories, 13 g fat (5 g saturated fat), 57 mg cholesterol, 584 mg sodium, 17 g carbohydrate, 1 g fiber, 21 g protein.

Originally published as Chicken Nachos in Taste of Home June/July 2012, p48