Restaurant-Style Chicken Nachos

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READY IN: 45mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
  • 1 -2
    tablespoon fresh minced garlic
  • 10
    green onions, chopped (keep the white and green separated)
  • 3
    tablespoons vegetable oil
  • 3
    cups cooked chicken breasts (shredded or chopped)
  • 2 -3
    tablespoons taco seasoning mix (I just use 1/2 package)
  • black pepper (to taste)
  • 2 -3
    cups prepared salsa (mild, medium or spicy)
  • 0.5
    (12 ounce) package blue corn tortilla chips
  • 2
    cups shredded Mexican blend cheese (or use cheddar cheese or a blend of cheddar and Monterey Jack)
  • 2
    plum tomatoes, chopped
  • 1
    cup sliced olive (use black or green)
  • sour cream (optional and to taste)
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DIRECTIONS

  • Set oven to 350 degrees F.
  • In a medium skillet over medium heat stir together the garlic with the white parts only of the green onions in oil until tender (about 2-3 minutes).
  • Turn heat to low then add in cooked chicken and with taco seasoning; mix until coated in the oil.
  • Stir in the salsa; mix until combined; remove from heat and season with a little black pepper.
  • Arrange the tortillas on a large baking sheet in a large round.
  • Spoon the chicken mixture over the chips, then sprinkle with the shredded cheese and chopped tomato (or if desired you can add on the tomatoes after baking).
  • Bake in a 350 degree F oven for about 8-10 minutes or until the cheese has melted.
  • Sprinkle with the green parts of onions and olives and dollop with sour cream if desired.
  • Delicious!
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