Chicken Fiesta Nachos

Crispy corn tortilla chips smothered with beans, chicken, and cheese and topped with tomatoes, green onions, and ripe olives.

Recipe from RO*TEL
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  • 1 10 ounce can Ro*Tel® Original Diced Tomatoes & Green Chilies, drained, liquid reserved
  • 1 16 ounce can Rosarita® Traditional Refried Beans
  • 1 6 ounce bag corn tortilla chips
  • 1 cup shredded cooked rotisserie chicken
  • 1 cup shredded cheddar and Monterey Jack cheese blend (1 cup = 4 oz)
  • 1/4 cup sliced green onions
  • 1 2 1/4 ounce can sliced ripe olives, drained
  • Sour cream and guacamole, optional
Preheat oven to 400 degrees F. Reserve 1/2 cup drained tomatoes; set aside. Blend remaining drained tomatoes and reserved liquid with beans in medium bowl.
Arrange chips in large shallow baking dish. Top with bean-tomato mixture and chicken; sprinkle with cheese.
Bake 5 minutes or until cheese melts. Top with reserved tomatoes, green onions, and olives. Garnish with sour cream and guacamole, if desired. Serve immediately.
Cook's Tips:
Make nachos without the chicken for a meatless version, or replace the chicken with seasoned ground beef.

nutrition information

Per Serving: cal. (kcal) 359, Fat, total (g) 18, chol. (mg) 50, sat. fat (g) 6, carb. (g) 32, fiber (g) 6, pro. (g) 16, vit. A (IU) 437, vit. C (mg) 3, sodium (mg) 857, calcium (mg) 202, Percent Daily Values are based on a 2,000 calorie diet
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