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Chicken Chili Nachos

Chicken Chili Nachos

Nutrition Facts
  • cal. (kcal) 462
  • Makes: 8 servings
  • Prep: 10 mins
  • Bake: 8 mins at 400°F
  • Cook: 17 mins
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by 3 people
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Ingredients

  • 2 tablespoons olive oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 pound ground chicken
  • 3 tablespoons chili powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cumin
  • 1 14 1/2 - ounce can diced tomatoes with zesty green chilies
  • 1 tablespoon tomato paste
  • 8 cups corn tortilla chips (from a 9-ounce bag)
  • 1 7 1/2 - ounce bag blue corn tortilla chips
  • 1 1/2 cups Mexican cheese blend
  • Sliced canned jalapeno peppers, sour cream, prepared guacamole, diced tomatoes and fresh cilantro (optional)

Directions

  1. Heat oven to 400 degrees F. Heat oil in a large, lidded nonstick skillet over medium heat. Add onion and cook 5 minutes. Stir in garlic and cook an additional minute. Add ground chicken and increase heat to medium-high. Stir in chili powder, salt and cumin and cook for 6 to 7 minutes.
  2. Stir in diced tomatoes and tomato paste. Cover and simmer over low heat for 5 minutes.
  3. Meanwhile, arrange half of the tortilla chips on an oven-safe platter or rimmed baking sheet. Spoon half the chicken chili over chips and top with 3/4 cup of the cheese. Repeat layering. Bake at 400 degrees F for 8 minutes or until cheese has melted. Garnish with jalapenos, sour cream, guacamole, tomatoes and cilantro, if desired.

Nutrition Information for Chicken Chili Nachos

Servings Per Recipe: 8
PER SERVING: 462 cal., 24 g total fat (8 g sat. fat), 87 mg chol., 813 mg sodium, 45 g carb. (5 g fiber), 24 g pro.

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