Queso Chicken Nachos

Queso Chicken Nachos

Oven-baked nachos are loaded with taco-seasoned chicken and cheese, topped with a double drizzle of Old El Paso™ Creamy Salsa Verde sauce and Old El Paso™ Creamy Queso sauce, and finished with fresh tomatoes, green onions and cilantro.
  • 15 Minutes Prep
    25 Minutes Total
  • 6 Servings

Ingredient List

  • 2 teaspoons vegetable oil
  • 2 cups shredded deli rotisserie chicken
  • 1 package (0.85 oz) Old El Paso™ Chicken Taco Seasoning Mix
  • 1/4 cup water
  • 1 can (4.5 oz) Old El Paso™ Chopped Green Chiles
  • 8 cups tortilla chips
  • 1 package Old El Paso™ Shredded Mexican Style 4 Cheese Blend (8 oz)
  • 3 tablespoons Old El Paso™ Creamy Queso sauce
  • 3 tablespoons Old El Paso™ Creamy Salsa Verde sauce
  • 1/2 cup quartered grape tomatoes
  • 1/4 cup sliced green onions
  • 2 tablespoons chopped cilantro
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Recipe Continues Below

Preparation

  1. Heat oven to 400°F. Line 15x10x1-inch pan with foil, and spray with cooking spray.
  2. In 10-inch skillet, heat oil over medium heat. Add chicken, taco seasoning mix, water and green chiles; cook 4 to 6 minutes, stirring frequently, until chicken is heated through. Remove from heat.
  3. Spread half of chips evenly in pan. Top chips with half of the chicken mixture; sprinkle 1 cup of the cheese over chicken. Repeat layers.
  4. Bake 8 to 10 minutes or until cheese is melted. Drizzle with sauces, and top with tomatoes, green onions and cilantro; serve immediately.

Expert Tips

  • Lining your pan with foil makes an easy cleanup!
  • Top with sliced jalapeño chiles if you prefer a bit of spicy heat with your nachos!
  • Fresh pico de gallo is a great alternative topper for your nachos!

Nutrition

6 servings

1 Serving Calories 480  (Calories from Fat 240);  Total Fat 26g  (Saturated Fat 9g,  Trans Fat 0g); Cholesterol 80mg;  Sodium 1030mg;  Total Carbohydrate 35g  (Dietary Fiber 3g,  Sugars 3g);  Protein 24g  

% Daily Value: Vitamin A  6%;  Vitamin C  2%;  Calcium 30%;  Iron  15%;  

Exchanges: 1 Starch, 1 1/2 Other Carbohydrate, 2 Very Lean Meat, 1 High-Fat Meat, 3 1/2 Fat

Carbohydrate Choice:
 

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