Taco Chicken Nachos

For additional convenience, cut up 1/2 pound chicken from the deli section of your local supermarket instead of cooking your own.


Makes 12 servings


2 boneless skinless chicken breasts (about 8 ounces)
1 tablespoon plus 1-1/2 teaspoons taco seasoning mix
1 teaspoon olive oil
3/4 cup fat-free sour cream
1 can (4 ounces) chopped mild green chilies, drained
1/4 cup minced red onion
1 bag (8 ounces) baked fat-free tortilla chips
1 cup (4 ounces) shredded reduced-fat Cheddar or Monterey Jack cheese
1/2 cup chopped fresh tomato
1/4 cup pitted ripe olive slices (optional)
2 tablespoons chopped fresh cilantro (optional)


  1. Bring 2 cups water to a boil in small saucepan. Add chicken. Reduce heat to low; cover. Simmer 10 minutes or until chicken is no longer pink in center. Remove from saucepan; cool. Chop chicken.
  2. Combine taco seasoning mix and oil in small bowl; mix until smooth paste forms. Stir in sour cream. Add chicken, green chilies and onion; mix lightly.
  3. Preheat broiler. Arrange tortilla chips on small ovenproof plates or large platter. Cover chips with chicken mixture and cheese. Broil 4 inches from heat 2 to 3 minutes or until chicken mixture is hot and cheese is melted. Sprinkle evenly with tomato, olives and cilantro, if desired. Serve hot.

Nutritional Information

Serving Size: about 5 tortilla chips with 3 tablespoons topping
Calories 148
Calories from Fat 20 %
Total Fat 3 g
Saturated Fat 1 g
Cholesterol 20 mg
Carbohydrate 18 g
Fiber 1 g
Protein 12 g
Sodium 431 mg

Dietary Exchange

Starch 1
Meat 1-1/2

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