Queso Chicken Nachos
Prep
15 Minutes
Total Time
25 Minutes
Servings
6
Ingredient List
- 2 teaspoons vegetable oil
- 2 cups shredded deli rotisserie chicken
- 1 packet (.85 oz) Old El Paso™ Chicken Taco Seasoning Mix
- 1/4 cup water
- 1 can (4 oz) Old El Paso™ Chopped Green Chiles
- 8 cups tortilla chips
- 1 package (7 oz) Old El Paso™ Shredded Mexican Style 4 Cheese Blend
- 3 tablespoons from 1 bottle (9 oz) Old El Paso™ Creamy Queso Sauce
- 3 tablespoons from 1 bottle (9 oz) 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
- Heat oven to 400°F. Line 15x10x1-inch pan with foil, and spray with cooking spray.
- 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.
- 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.
- 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
- Nachos with queso can get messy, but lining your pan with foil will make for an easy cleanup.
- Like it spicy? Top your chicken queso nachos with sliced jalapeño chiles for a bit of heat.
- Fresh pico de gallo is a great alternative topper for your nachos!
Nutrition
- 1 Serving Calories 480 (Calories from Fat 240); Total Fat 26g (Saturated Fat 9g ,Trans Fat 0g); Cholesterol 80mg; Sodium 1030mg; Potassium 260mg; 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: 2
*Percent Daily Values are based on a 2,000 calorie diet
