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!
- 26 g Total Fat
- 80 mg Cholesterol
- 1030 mg Sodium
- 35 g Total Carbohydrate
- 3 g Dietary Fiber
- 3 g Sugars
Shop Ingredients
Nutritional Information
- 26 g Total Fat
- 80 mg Cholesterol
- 1030 mg Sodium
- 35 g Total Carbohydrate
- 3 g Dietary Fiber
- 3 g Sugars
Directions
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!