Smoked Chicken Nachos

  • Prep 30 min
  • Total 0 min
  • Ingredients 8
  • Servings 6
Smoked Chicken Nachos

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

Steps

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  • 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.

Notes









Tips

 

Nutritional Information

Nutrition Information

Nutrition Facts

Serving Size: 1/6 of Recipe
Calories
290
Calories from Fat
190
% Daily Value
Total Fat
21g
32%
Saturated Fat
10g
50%
Cholesterol
45mg
15%
Sodium
680mg
28%
Total Carbohydrate
13g
4%
Dietary Fiber
1g
4%
Sugars
2g
Protein
13g
% Daily Value*:
Vitamin A
15%
15%
Vitamin C
0%
0%
Calcium
30%
30%
Iron
4%
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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