Barbecued Chicken Nachos

Tortilla chips strut extra fixing's for barbecue time!


8 servings


16 cups corn tortilla chips
3 cups cut-up cooked chicken
1 1/3 cups barbecue sauce
2 (15 ounce) cans chili beans in sauce, undrained
2 (2 1/4 ounce) cans sliced ripe olives, drained
2 large tomatoes, chopped (2 cups)
6 cups shredded Colby-Monterey Jack cheese (24 ounces)


Heat coals or gas grill for direct heat. Spray two 30 x 1 8-inch pieces of heavy-duty aluminum foil with cooking spray.

Spread tortilla chips on centers of foil pieces. Mix chicken and barbecue sauce. Spoon chili beans, chicken mixture, olives, tomatoes and cheese on chips.

Wrap foil securely around tortilla chips. Cover and grill foil packets, seam sides up, 4 to 6 inches from medium heat 8 to 10 minutes or until cheese is melted.

Estimated Time

Preparation Time: 10 minutes
Grill Time: 10 minutes
Total Time: 20 minutes

Additional Information

When you're in a hurry, use a package of frozen diced cooked chicken, which you can thaw quickly in the microwave.

You can use leftover shredded roast beef or cooked ground beef for the chicken.

Nutritional Information

Amount per serving: Calories 410 (Calories from Fat 235); Total Fat 23 g (Saturated Fat 10 g); Cholesterol 65 mg; Sodium 1110 mg; Total Carbohydrate 33 g (Dietary Fiber 4 g); Protein 23 g

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