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Giant Chicken Taco Nachos

Giant Chicken Taco Nachos


  • 4 6-inch flour tortillas

  • Extra virgin olive oil (EVOO), some to brush tortillas, plus 1 tablespoon

  • 2 cups chopped rotisserie chicken meat

  • 1 cup mild taco sauce or salsa

  • 2 cups shredded Monterey Jack or cheddar cheese

  • 1 small heart of romaine lettuce, shredded

  • 2 scallions, snipped with kitchen scissors or chopped

  • 4 rounded spoonfuls sliced green olives with pimento


Pre-heat the oven to 350°F. Lightly brush a little EVOO onto the tortillas and place them on a baking sheet. Place the cookie sheet in the oven and crisp up the tortillas, 5 minutes. In a skillet over medium heat, cook the chicken and taco sauce for 5 minutes . Top each tortilla with 1/2 cup of the saucy chicken and lots of cheese. Have a grown-up helper (GH) place the hot baking sheet back in the oven and bake 3-4 minutes more to melt the cheese. Place each Giant Chicken Taco Nacho on a dinner plate and top with lettuce, scallions and olives.

This is one of many "Yum-o!" recipes – it's good and good for you. To find out more about Yum-o!, Rachael's nonprofit organization, go to