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Chicken Nachos

Active Time: 20 minutes

Total Time: 1 hour

Serves: 8 servings


Chicken Nachos


  • Place chicken in a 1-gallon recloseable food storage bag. Pour marinade over chicken; seal bag. Marinate chicken 30 minutes or up to overnight in refrigerator.
  • Prepare grill to medium. Remove chicken from marinade; discard marinade. Place chicken on grill; grill, turning once, 10-15 minutes or until internal temperature reaches 170°F and juices run clear.
  • Chop chicken into bite-size pieces. Place enough tortilla chips on large baking sheet to cover generously. Top with chicken, con queso, tomatoes and jalapeños; sprinkle with cheese.
  • Bake in a preheated 350°F oven 10-15 minutes or until cheese is melted and bubbly. Garnish with sliced green onions and serve with sour cream and salsa, if desired.


Serving Size: ⅛ of recipe
  • Calories 490kcal -
  • Total Fat 26g -
  • Saturated Fat 10g -
  • Cholesterol 60mg -
  • Sodium 1120mg -
  • Carbohydrates 36g -
  • Fiber 3g -
  • Protein 25g -