Giant Chicken Taco Nachos

Name: Giant Chicken Taco Nachos
Prep time: 5 min
Cook time: 10 min
Yield: 4
Ingredients: 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

Author:: Rachael Ray Every Day
Updated:: Jul 12, 2017
Original:: Dec 28, 2011

10minCook Time
5minPrep Time
4Servings

Ingredients

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

Preparation

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.

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.

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.

Place each giant chicken taco nacho on a plate and top with the lettuce, scallions and olives.