Smoked Chicken Nachos

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  • 30 min prep time
  • total time
  • 8 ingredients
  • 6 servings

Ingredients

Nachos

1
(4-oz.) pkg. refrigerated mesquite-smoked chicken breast
4
cups tortilla chips (any combination of yellow, red and/or blue corn)
8
oz. (2 cups) shredded Mexican cheese blend
1
(2 1/2-oz.) can sliced ripe olives, drained

Dip

1/4
cup Old El Paso™ Salsa
2
tablespoons sour cream
1
tablespoon mayonnaise
1
small chipotle chile in adobo sauce (from 7 or 11-oz. can), seeded, finely chopped

Directions

  1. 1 Heat oven to 375°F. Spray 12-inch round pizza pan with nonstick cooking spray. Cook chicken as directed on package. Finely shred or chop cooked chicken.
  2. 2 Arrange tortilla chips evenly on sprayed pan, edges of chips overlapping slightly. Top evenly with chicken, cheese and olives.
  3. 3 Bake at 375°F. for 8 to 10 minutes or until cheese is melted.
  4. 4 Meanwhile, in small bowl, combine all dip ingredients; blend well. Serve with nachos.

Notes

Notes









Tips

Nutrition Information

Recipe Step Photos

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