Chicken Chili Nachos
Ready In: 31 mins
Serves: 8
Ingredients
- 1 lb boneless skinless chicken breast, cubed
- 1 (10 ounce) can diced tomatoes and green chilies, undrained (Rotel)
- 1 (16 ounce) can kidney beans, rinsed and drained
- 1 (16 ounce) can chili beans, undrained
- 1 teaspoon paprika
- 1 teaspoon ground cumin
- 1⁄2 teaspoon cayenne pepper
- 1 (13 1/2ounce) package tortilla chips
- 1 1⁄2 cups shredded Mexican blend cheese, divided
Directions
- In a large skillet coated with cooking spray, saute the chicken until no longer pink.
- Add the tomatoes; cook over med-high heat for 3 minutes or until tomato juice is reduced.
- Stir in the beans, paprika, cumin, and cayenne; cook for 5 minutes or until heated through.
- Taste and adjust seasoning with salt and pepper or whatever.
- Arrange the tortilla chips on two large microwave-safe plates; sprinkle each with 1/4 cup cheese.
- Top with chicken mixture and remaining cheese.
- Microwave, uncovered, on high for 25-30 seconds or until cheese is melted.
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