Barbecued Chicken Nachos

Barbecued Chicken Nachos

Tortilla chips strut extra fixin’s for barbecue time!

Prep Time

10

Minutes

Total Time

20

Minutes

Makes

8

servings

16
cups corn tortilla chips
3
cups cut-up cooked chicken
1 1/3
cups barbecue sauce
2
cans (15 ounces each) chili beans in sauce, undrained
2
cans (2 1/4 ounces each) sliced ripe olives, drained
2
large tomatoes, chopped (2 cups)
6
cups shredded Colby-Monterey Jack cheese (24 ounces)
  1. Heat coals or gas grill for direct heat. Spray two 30x18-inch pieces of heavy-duty aluminum foil with cooking spray.
  2. Spread tortilla chips on centers of foil pieces. Mix chicken and barbecue sauce. Spoon chili beans, chicken mixture, olives, tomatoes and cheese on chips.
  3. Wrap foil securely around tortilla chips. Cover and grill foil packets, seam sides up, 4 to 6 inches from medium heat 8 to 10 minutes or until cheese is melted.
Makes 8 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Time Saver
When you’re in a hurry, use a package of frozen diced cooked chicken, which you can thaw quickly in the microwave.
Variation
Where’s the beef? You can use leftover shredded roast beef or cooked ground beef for the chicken.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 410
    • (Calories from Fat 235 ),
  • Total Fat 23 g
    • (Saturated Fat 10 g,),
  • Cholesterol 65 mg;
  • Sodium 1110 mg;
  • Total Carbohydrate 33 g
    • (Dietary Fiber 4 g,
  • Protein 23 g;
Percent Daily Value*:
    Exchanges:
    • 1 1/2 Starch;
    • 3 Lean Meat;
    • 3 Fat;
    *Percent Daily Values are based on a 2,000 calorie diet.
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