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.