Skip to Content
Menu

Chicken Chili Nachos

  • Save Recipe
  • Jump to Recipe
By Betty Crocker Kitchens
Updated Sep 20, 2016
  • Save
  • Pin
  • Print
  • Share
  • Jump to Recipe
Dig into nachos topped with chicken chili to feed the hungriest crowd.

Chicken Chili Nachos

  • Prep Time 10 min
  • Total 25 min
  • Servings 8
  • Ingredients 9
  • Save
  • Pin
  • Print
  • Share
  • Keep Screen On

Ingredients

  • 1 bag (11 oz) thick cut tortilla chips
  • 1 1/2 cups shredded pepper Jack cheese (6 oz)
  • 1 pouch Progresso™ Southwest style white chicken chili with beans
  • 1 1/2 cups shredded Mexican 4-cheese blend (6 oz)
  • 1 avocado, pitted, peeled and cut into pieces
  • 3/4 cup chopped red bell pepper
  • 1/2 cup chopped red onion
  • 1/4 cup sliced jalapeño chiles
  • Frank's™ RedHot™ Original cayenne pepper sauce

Instructions

  • Step 
    1
    Heat oven to 375°F.
  • Step 
    2
    Pour entire bag of tortilla chips in even layer on ungreased 15x10x1-inch cookie sheet with sides. Sprinkle pepper Jack cheese over entire layer of chips. Bake about 5 minutes or until cheese is melted.
  • Step 
    3
    Meanwhile, heat chili as directed on pouch. Pour chili evenly over chips; top with Mexican cheese blend. Bake 5 minutes longer or until cheese is melted. Top with avocado, bell pepper, onion and chiles. Serve immediately with hot sauce.

Nutrition

Nutrition Facts

Serving Size: 1 Serving
Calories from Fat
240
Trans Fat
0g
% Daily Value*:
Vitamin A
20%
20%
Exchanges:
Free
Carbohydrate Choice
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

Tips from the Betty Crocker Kitchens

© 2024 ®/TM General Mills All Rights Reserved