Chicken Chili Nachos
This is a “dash in the pan” dish that’s always a hit. The spicy nachos have plenty of chicken and two kinds of beans, so they make a filling snack. —Karen Horning, Rockford, Illinois
Ingredients
- 1 pound boneless skinless chicken breasts, cubed
- 1 can (10 ounces) diced tomatoes and green chiles, undrained
- 1 can (16 ounces) kidney beans, rinsed and drained
- 1 can (16 ounces) chili beans, undrained
- 1 teaspoon paprika
- 1 teaspoon ground cumin
- 1/2 teaspoon cayenne pepper
- 1 package (13-1/2 ounces) tortilla chips
- 1-1/2 cups shredded Mexican cheese blend
Reviews
nice
Very tasty! Baked on a pizza pan in the oven instead of microwave.
Quick and tasty ... Used fresh tomatoes and the oven to finish off
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This was amazing! We made some minor changes, though. We used great white northern beans and regular pepper. All in all, it was really good!!
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.
Excellent nachos but pretty spicy. Use less cayenne if you don't like hot food.
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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