These sheet-pan nachos are the perfect way to use leftovers! We've provided suggestions in this easy chicken nachos recipe, but you can simply use what you have on hand and then top your nachos with some fresh additions after baking. Voilà—a quick dinner that everyone will love!
Easy 10-Minute Chicken Nachos
- Prep Time 10 min
- Total 10 min
- Ingredients 8
- Servings 8
Ingredients
- 8 cups Food Should Taste Good™ cantina tortilla chips
- 2 cups shredded Mexican cheese blend (8 oz)
- 1 tablespoon from 1 container (6.25 oz) Old El Paso™ Original Taco Seasoning Mix
- 2 cups shredded deli rotisserie chicken
- 1 cup frozen whole kernel corn
- 1 jalapeño chile, sliced
- 1 can (4 oz) Old El Paso™ Chopped Green Chiles
- Make it FRESH toppings, as desired (see below)
Make With
Old El Paso
Instructions
-
Step1Heat oven to 400°F. Line a rimmed baking pan with foil, and spray with cooking spray. Spread half of chips evenly in pan.
-
Step2In small bowl, mix cheese and taco seasoning mix. Sprinkle half of cheese mixture over chips. Drop half each of chicken, frozen corn, jalapeño slices and green chiles over chips. Repeat layers.
-
Step3Bake 9 to 10 minutes or until cheese is melted. Top with toppings, and serve immediately.
Nutrition
360
Calories
19g
Total Fat
18g
Protein
27g
Total Carbohydrate
1g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 360
- Calories from Fat
- 170
- Total Fat
- 19g
- 29%
- Saturated Fat
- 7g
- 36%
- Trans Fat
- 0g
- Cholesterol
- 60mg
- 19%
- Sodium
- 800mg
- 33%
- Potassium
- 210mg
- 6%
- Total Carbohydrate
- 27g
- 9%
- Dietary Fiber
- 2g
- 7%
- Sugars
- 1g
- Protein
- 18g
% Daily Value*:
- Vitamin A
- 10%
- 10%
- Vitamin C
- 6%
- 6%
- Calcium
- 20%
- 20%
- Iron
- 10%
- 10%
Exchanges:
1 1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 1 Very Lean Meat; 0 Lean Meat; 1 High-Fat Meat; 2 Fat;Carbohydrate Choice
2Tips from the
Pillsbury Kitchens
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