Barbecued Chicken Nachos

Tortilla chips strut extra fixin’s for barbecue time!

  • Prep Time 10 min
  • Total Time 20 min
  • Servings 8

Ingredients

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.

Expert Tips

When you’re in a hurry, use a package of frozen diced cooked chicken, which you can thaw quickly in the microwave.

Where’s the beef? You can use leftover shredded roast beef or cooked ground beef for the chicken.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
410
(
Calories from Fat
235 ),
% Daily Value
Total Fat
23 g
23 %
(Saturated Fat
10 g,
10 %
),
Cholesterol
65 mg
65 %;
Sodium
1110 mg
1110 %;
Total Carbohydrate
33 g
33 %
(Dietary Fiber
4 g
4 %
),
Protein
23 g
23 %
;
% Daily Value*:
Vitamin A
18%;
Vitamin C
8%;
Calcium
28%;
Iron
14%;
Exchanges:
1 1/2 Starch; 3 Lean Meat; 3 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.