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Smoky Chicken Nachos

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Smoky Chicken Nachos
  • Prep 15 min
  • Total 15 min
  • Servings 8
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Southwestern-style 15 minute appetizers!
Updated Sep 9, 2016

Ingredients

  • 1 loaf (16 oz. box) VELVEETA™ Original Cheese, cut into 1-inch cubes (3 cups)
  • 1 cup Old El Paso™ Thick 'n Chunky salsa
  • 1/4 cup barbecue sauce
  • 2 tablespoons chopped green onions (2 medium)
  • 2 packages (6 oz each) refrigerated cooked southwestern-seasoned chicken breast strips, cut into bite-size pieces
  • 10 oz gold tortilla chips (extra thick)
  • 3 medium plum (Roma) tomatoes, chopped (about 1 cup)
  • 3 cups shredded lettuce
  • 1/2 cup sour cream

Steps

  • 1
    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.
  • 2
    Heat chicken as directed on package.
  • 3
    To serve, have guests place chips on individual plates; spoon cheese mixture over chips and top with warm chicken, tomatoes, lettuce and sour cream.

Tips from the Betty Crocker Kitchens

  • tip 1
    Stir the cheese mixture frequently so a skin doesn't form on the surface during the party.

Nutrition

Nutrition Facts

Serving Size: 1 Serving
Calories from Fat
280
Trans Fat
1g
% Daily Value*:
Vitamin A
25%
25%
Exchanges:
Free
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
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