Easy Chicken Ten-Minute Nachos
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  • 8 cups Food Should Taste Good™ cantina tortilla chips
  • 12 cups shredded Mexican cheese blend (8 oz)
  • 11 tablespoon Old El Paso™ taco seasoning mix (from 1-oz package)
  • 12 cups shredded deli rotisserie chicken
  • 11 cup frozen whole kernel corn
  • 11 jalapeño chile, sliced
  • 11 can (4.5 oz) Old El Paso™ chopped green chiles
  • 1 Make it FRESH toppings, as desired (see below)1 Heat oven to 400°F. Line a rimmed baking pan with foil, and spray with cooking spray. Spread half of chips evenly in pan.
  • 12 In small bowl, mix cheese and taco seasoning mix. Sprinkle half of cheese mixture over chips. Drop half each of chicken, frozen corn, jalapeño slices and green chiles over chips. Repeat layers.
  • 13 Bake 9 to 10 minutes or until cheese is melted. Top with toppings, and serve immediately.



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