Barbecued Chicken Nachos
- 16
- cups corn tortilla chips
- 3
- cups cut-up cooked chicken
- 1 1/3
- cups barbecue sauce
- 2
- cans (15 ounces each) chili beans in sauce, undrained
- 2
- cans (2 1/4 ounces each) sliced ripe olives, drained
- 2
- large tomatoes, chopped (2 cups)
- 6
- cups shredded Colby-Monterey Jack cheese (24 ounces
- Directions
- 1Heat coals or gas grill for direct heat. Spray two 30x18-inch pieces of heavy-duty aluminum foil with cooking spray.
- 2Spread tortilla chips on centers of foil pieces. Mix chicken and barbecue sauce. Spoon chili beans, chicken mixture, olives, tomatoes and cheese on chips.
- 3Wrap 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.
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