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Smoky Chicken Nachos
loaf (16 oz. box) VELVEETA™ Original Cheese, cut into 1-inch cubes (3 cups)
cup Old El Paso™ Thick 'n Chunky salsa
cup barbecue sauce
tablespoons chopped green onions (2 medium)
packages (6 oz each) refrigerated cooked southwestern-seasoned chicken breast strips, cut into bite-size pieces
oz gold tortilla chips (extra thick)
medium plum (Roma) tomatoes, chopped (about 1 cup)
cups shredded lettuce
cup sour cream
In 2 1/2-quart microwavable bowl, microwave cheese, salsa and barbecue sauce on High 6 to 9 minutes, stirring every 3 minutes, until cheese is melted. Stir in onions. Spoon cheese mixture into 1- to 1 1/2-quart slow cooker; set on Low heat setting to keep warm.
Heat chicken as directed on package.
To serve, have guests place chips on individual plates; spoon cheese mixture over chips and top with warm chicken, tomatoes, lettuce and sour cream.
Stir the cheese mixture frequently so a skin doesn't form on the surface during the party.
No nutrition information available for this recipe.
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