Smoky Chicken Nachos Recipe

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Smoky Chicken Nachos Recipe
Smoky Chicken Nachos Recipe photo by Taste of Home
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Smoky Chicken Nachos Recipe

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4.5 3 3
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What's game day without can't-stop-munching nachos? Featuring layers of crunchy tortilla chips, black beans and a creamy, smoky chicken mixture, this appetizer will disappear before the second quarter. —Whitney Smith, Winterhen, Florida
MAKES:
12 servings
TOTAL TIME:
Prep: 20 min. Bake: 15 min.
MAKES:
12 servings
TOTAL TIME:
Prep: 20 min. Bake: 15 min.

Ingredients

  • 1 pound ground chicken
  • 2/3 cup water
  • 1 envelope taco seasoning
  • 1/4 cup cream cheese, softened
  • 3 tablespoons minced fresh chives
  • 2 tablespoons plus 1-1/2 teaspoons 2% milk
  • 2 tablespoons dry bread crumbs
  • 1 teaspoon prepared mustard
  • 1/2 teaspoon paprika
  • 3/4 teaspoon liquid smoke, optional
  • 6 cups tortilla chips
  • 1 can (15 ounces) black beans, rinsed and drained
  • 1 cup shredded cheddar-Monterey Jack cheese
  • Optional toppings: chopped tomatoes and sliced ripe olives

Directions

In a large skillet over medium heat, cook chicken until no longer pink; drain. Add water and taco seasoning; bring to a boil. Reduce heat and simmer for 5 minutes. Combine the cream cheese, chives, milk, bread crumbs, mustard, paprika and, if desired, liquid smoke; stir into chicken mixture until blended.
In an ungreased 13x9-in. baking dish, layer half of the chips, chicken mixture, beans and cheese. Repeat layers.
Bake at 350° for 15-20 minutes or until cheese is melted. Serve with tomatoes and olives if desired. Yield: 12 servings.
Originally published as Smoky Chicken Nachos in Taste of Home's Holiday & Celebrations Cookbook Annual 2011, p172

Nutritional Facts

1 each: 195 calories, 10g fat (5g saturated fat), 41mg cholesterol, 224mg sodium, 14g carbohydrate (1g sugars, 2g fiber), 11g protein.

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  • 1 pound ground chicken
  • 2/3 cup water
  • 1 envelope taco seasoning
  • 1/4 cup cream cheese, softened
  • 3 tablespoons minced fresh chives
  • 2 tablespoons plus 1-1/2 teaspoons 2% milk
  • 2 tablespoons dry bread crumbs
  • 1 teaspoon prepared mustard
  • 1/2 teaspoon paprika
  • 3/4 teaspoon liquid smoke, optional
  • 6 cups tortilla chips
  • 1 can (15 ounces) black beans, rinsed and drained
  • 1 cup shredded cheddar-Monterey Jack cheese
  • Optional toppings: chopped tomatoes and sliced ripe olives
  1. In a large skillet over medium heat, cook chicken until no longer pink; drain. Add water and taco seasoning; bring to a boil. Reduce heat and simmer for 5 minutes. Combine the cream cheese, chives, milk, bread crumbs, mustard, paprika and, if desired, liquid smoke; stir into chicken mixture until blended.
  2. In an ungreased 13x9-in. baking dish, layer half of the chips, chicken mixture, beans and cheese. Repeat layers.
  3. Bake at 350° for 15-20 minutes or until cheese is melted. Serve with tomatoes and olives if desired. Yield: 12 servings.
Originally published as Smoky Chicken Nachos in Taste of Home's Holiday & Celebrations Cookbook Annual 2011, p172

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Reviews forSmoky Chicken Nachos

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tcavman15 User ID: 1537577 260855
Reviewed Feb. 6, 2017

"This one's a keeper. I used ground beef, at my husband's request. I was a little skeptical, but made it anyways because I wanted a change from our usual nachos, but not too different. I liked the smoky taste from the liquid smoke. I also happened to have smoked paprika, so I used that too. I probably used more chips and cheese than it called for (didn't exactly measure) but the whole pan disappeared between three people having seconds."

MY REVIEW
lurky27 User ID: 1251896 246799
Reviewed Apr. 8, 2016

"Yummy! Chives not required. Ground turkey works fine.

- Theresa"

MY REVIEW
KarenKeefe User ID: 2062961 218536
Reviewed Jan. 21, 2015

"Very good! I left out the bread crumbs and dry mustard ... Tasted great! A great party platter!"

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