Giant Chicken Taco Nachos

February 2007
Giant Chicken Taco Nachos

by 2 people

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Hey, kids! Supersize your nachos with this easy, cheesy Tex-Mex recipe.

Makes: 4 servings

Prep: 5 mins

Cook: 10 mins

  • 4 6 inches flour tortillas
  • 1 tablespoon extra-virgin olive oil (EVOO), plus more for brushing
  • 2 cups chopped rotisserie chicken meat
  • 1 cup mild taco sauce or salsa
  • 2 cups shredded Monterey Jack cheese or cheddar cheese
  • 1 small heart romaine lettuce, shredded
  • 2 scallions, snipped with kitchen scissors or chopped
  • 4 tablespoons sliced green olives with pimiento
  1. Preheat the oven to 350 degrees . Brush the tortillas with a little EVOO and place on a baking sheet. transfer to the oven to crisp up, 5 minutes.
  2. Have a GH (Grown-Up Helper) heat the EVOO, one turn of the pan, in a skillet over medium heat. Add the chicken and taco sauce and cook for about 5 minutes.
  3. Have the GH remove the hot baking sheet from the oven. Top each tortilla with 1/2 cup saucy chicken and lots of the cheese. Return to the oven and bake until the cheese melts, 3 to 4 minutes.
  4. Place each giant chicken taco nacho on a plate and top with the lettuce, scallions and olives.