Servings 4
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Skill Level Easy

Ingredients

  • 1 250g pkg Maple Leaf® Natural Shredded Chicken
  • 1 tbsp Taco seasoning
  • 1 445g pkg Tortilla chips
  • 1 medium red onion, diced
  • 1 medium tomato, diced
  • ¼ cup Sour cream
  • ¼ cup Guacamole, prepared
  • 1 spring onion, chopped
  • 1 cup cheddar cheese, shredded
  • 2 tbsp olive oil

How to make it

  1. Preheat the oven at 400 F.
  2. Heat the oil in a large pan over medium heat.
  3. Add shredded chicken and season with taco seasoning.
  4. Sauté until thoroughly mixed for 3-4 minutes. Using a slotted spoon remove onto a plate and keep warm.
  5. 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.
  6. Sprinkle the cheeses evenly over the chicken and add tomato and onion on top.
  7. Bake until the cheese is melted, 4-5 minutes.
  8. Remove the nachos from the oven, then sprinkle with scallions and spreading the guacamole, sour cream, and lime wedges separately.
  9. Serve immediately.
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Ingredients

  • 1 250g pkg Maple Leaf® Natural Shredded Chicken
  • 1 tbsp Taco seasoning
  • 1 445g pkg Tortilla chips
  • 1 medium red onion, diced
  • 1 medium tomato, diced
  • ¼ cup Sour cream
  • ¼ cup Guacamole, prepared
  • 1 spring onion, chopped
  • 1 cup cheddar cheese, shredded
  • 2 tbsp olive oil

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