Chicken Nachos
This chicken nacho recipe is a great catch-all. It makes an easy and quick weeknight dinner, a tasty side for a Mexican Fiesta dinner, or a snack for game night. I have to give credit to my mom, because it’s her recipe, which is loosely based on Chi-Chi’s chicken nachos (but not so much so that I believe this qualifies as a copy-cat). Mmmmm. Anyone remember Chi-Chi’s? I miss it. If you have never heard of Chi-Chi’s, you can learn about their demise here: http://en.wikipedia.org/wiki/Chi-Chi's. Warning: Read link after enjoying the tasty goodness of the recipe.
What you’ll need (taco cheese not pictured):
Chicken Nachos
1 can of canned chicken (drained)
2/3 package of taco seasoning
1 can tomatoes with green chilies (drained)
1 can cream of chicken soup
1-2 tbsp dried minced onion
1 bag taco cheese
Jalapenos, Sour Cream (optional toppings)
First, preheat your oven to 375 degrees.
Next, prepare your nacho topping. Combine canned chicken, taco seasoning, canned tomatoes, cream of chicken soup, and onion in a medium sized cooker. Bring to a boil
Lay your chips out on a cookie sheet or in a 9 x13 pan (depending on how impressive you want to be)
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Place nachos in the oven until cheese is melted. Remove and serve with side of sour cream--in a pretty platter or straight from the baking pan.
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