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Chicken Chili Nachos


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Rate this recipe 4/5 (1 Votes)


  • 1 pound of bonelessskinless chicken, shredded
  • 1 can(10 ounces) diced tomatoesand green chiles, undrained
  • 1 can (16 ounces) kidney beans, rinsed and drained
  • 1 can (16 ounces) chili beans, undrained
  • 1 teaspoon paprika
  • 1 teaspoonground cumin
  • 1/2 teaspooncayenne pepper
  • 1 package (13-1/2) tortilla chips
  • 1-1/2 cups (6 ounces) shredded mexican cheese


Servings 8


Step 1

1. In a large skillet coated with cooking spray, saute the chicken until no longer pink. Add the tomatoes; cook over medium-high heat for 3 minutes or until tomatoe juice is reduced. Stir in the beans, paprika, cumin and cayenne; cook for 5 minutes or until heated through.
2. Arrange the tortilla chips on two large microwave-safe place; sprinkle each with 1/4 cup of cheese. Top with chicken and mixture and remaining cheese. Microwave, uncovered, on high for 25-30 seconds or until cheese is melted.


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