Preparation
Total Time
Serves
- 1250g pkg Maple Leaf® Natural Shredded Chicken
- 1tbsp taco seasoning
- 1445g pkg tortilla chips
- 1medium red onion, diced
- 1medium tomato, diced
- ¼cup sour cream
- ¼cup guacamole, prepared
- 1spring onion, chopped
- 1cup cheddar cheese, shredded
- 2tbsp olive oil
- Preheat the oven at 400 F.
- Heat the oil in a large pan over medium heat.
- Add shredded chicken and season with taco seasoning.
- Sauté until thoroughly mixed for 3-4 minutes. Using a slotted spoon remove onto a plate and keep warm.
- For the nachos, arrange the tortilla chips in a single layer, overlapping slightly, on to a baking sheet pan. Spread the chicken evenly over the chips.
- Sprinkle the cheeses evenly over the chicken and add tomato and onion on top.
- Bake until the cheese is melted, 4-5 minutes.
- Remove the nachos from the oven, then sprinkle with scallions and spreading the guacamole, sour cream, and lime wedges separately.
- Serve immediately.
Add:
Black olives (optional)
Corn kernels (optional)
Black Beans (optional)
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