Smoked Chicken Nachos

Enjoy a chip off ordinary nachos: these chicken nachos smoke!

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

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
  • 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 Arrange tortilla chips evenly on sprayed pan, edges of chips overlapping slightly. Top evenly with chicken, cheese and olives.
  • 3 Bake at 375°F. for 8 to 10 minutes or until cheese is melted.
  • 4 Meanwhile, in small bowl, combine all dip ingredients; blend well. Serve with nachos.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1/6 of Recipe
    Calories
    290
    (
    Calories from Fat
    190),
    % Daily Value
    Total Fat
    21g
    21%
    (Saturated Fat
    10g,
    10%
    ),
    Cholesterol
    45mg
    45%;
    Sodium
    680mg
    680%;
    Total Carbohydrate
    13g
    13%
    (Dietary Fiber
    1g
    1%
      Sugars
    2g
    2%
    ),
    Protein
    13g
    13%
    ;
    % Daily Value*:
    Vitamin A
    15%;
    Vitamin C
    0%;
    Calcium
    30%;
    Iron
    4%;
    Exchanges:
    1 Starch; 1 1/2 Lean Meat; 3 Fat;
    *Percent Daily Values are based on a 2,000 calorie diet.
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