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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 8 |
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Everyone needs a go-to nacho recipe. Change this chicken version by using leftover shredded pork or brisket, and barbecue sauce instead of salsa. Ingredients:
6 cups nacho tortilla chips |
1/4 cup finely chopped onion |
3 garlic cloves, minced |
1 tablespoon canola oil |
3 cups shredded cooked chicken breasts |
2 tablespoons taco seasoning |
1 cup salsa |
1 cup (4 ounces) shredded colby-monterey jack cheese |
1 plum tomato, seeded and diced |
2 green onions, chopped |
Directions:
1. Arrange tortilla chips on a 12-in. pizza pan coated with cooking spray.
2. In a large skillet, cook and stir onion and garlic in oil until tender. Add chicken and taco seasoning. Stir in salsa; heat through. Spoon over chips; sprinkle with cheese.
3. Bake at 350° for 10-14 minutes or until cheese is melted. Top with tomato and green onions; serve immediately. Yield: 8 servings.
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