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Barbecued Chicken Nachos

Barbecued Chicken Nachos
  • Prep 10 min
  • Total 20 min
  • Servings 8
Tortilla chips strut extra fixin’s for barbecue time!
Updated May 18, 2005

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)

Steps

  • 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.

  • 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 Facts

Serving Size: 1 Serving
Calories
410
Calories from Fat
235
Total Fat
23 g
Saturated Fat
10 g
Cholesterol
65 mg
Sodium
1110 mg
Potassium
420 mg
Total Carbohydrate
33 g
Dietary Fiber
4 g
Protein
23 g
% Daily Value*:
Vitamin A
18%
18%
Vitamin C
8%
8%
Calcium
28%
28%
Iron
14%
14%
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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