Reviewed: Jan. 18, 2006

These were very good. My only addition was a little cumin to the chicken, but other than that I kept everything else the same. My kids really liked these and already asked for them again on next week's menu!

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RioChick

Cooking Level: Intermediate

Home Town: Saxtons River, Vermont, USA

Living In: Reston, Virginia, USA

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Reviewed: Jan. 9, 2006

Bravo! These were delicious! I used boneless/skinless chicken thighs and I served this with refried beans. My whole family loved it, including my 7 year-old who's pretty picky.

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MELISSALEX

Cooking Level: Expert

Home Town: Washington, D.C., USA

Living In: Temple Hills, Maryland, USA

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Reviewed: Jan. 8, 2006

WOW!!! This recipe was absolutely wonderful! I didn't heat the chips beforehand like others, so maybe I will try that next time...one of the chips was "dissolved" under the tasty topping. But oh what a wonderful topping it was. I cooked the chicken with taco seasoning, but I'm sure you could use any leftover chicken for this recipe. The flavor of the green onions and garlic are absolutely heavenly. I used Medium salsa, so mine had a little kick to it. My husband doesn't care for spicy foods, so next time I'll use Mild Salsa. I forgot to add japs, but I really didn't need to. These nachos were bursting with flavor. Laura, how did you come up with this one? It is toooo good! I would have made more, only I ran out of cheese (which I LOADED up on these nachos...almost a whole 8 oz pack for the recipe which I halved). YUMMY!!! Thanks for sharing this great recipe!

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DivineHealth7

Cooking Level: Intermediate

Home Town: Charleston, South Carolina, USA

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Reviewed: Jan. 8, 2006

These are quick, easy, and very good! I cheated and used canned chicken, added more cheese, and baked the chips beforehand like suggested. Makes for a tasty appetizer or a new twist for taco night! I'll be keeping this one!

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Celeste

Cooking Level: Intermediate

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Reviewed: Jan. 4, 2006

This was good. I added refried beans to the chicken mixture and also put some black olives and jalepenos on top before baking because I didn't have a tomato. The chips were very crispy. It would be great with sour cream and guacamole, but it would add too many more calories.

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JENNLYNN

Cooking Level: Intermediate

Home Town: Independence, Missouri, USA

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Reviewed: Nov. 12, 2005

Excellent!!

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MELISSAS101

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Reviewed: Oct. 29, 2005

Excellent recipe... Also, heated up the chips before topping, used canned chicken, taco seasoning, and garlic salt. Omitted tomato. Will definetely keep this recipe for future parties. All my guests loved it.

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QUIMO

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Reviewed: Oct. 22, 2005

Very Good and easy to prepare!

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Marsha

Cooking Level: Intermediate

Home Town: New Vienna, Ohio, USA

Living In: Hillsboro, Ohio, USA

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Reviewed: Oct. 21, 2005

This recipe is so good, Better than resteraunt Nacho's!! Will make this often!!

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NATASHA22

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Reviewed: Oct. 7, 2005

Always a hit - love to eat this often - easy to add other ingredients too (like refried beans).

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MEGYEAH

Cooking Level: Expert

Home Town: Sewickley, Pennsylvania, USA

Living In: Moon Township, Pennsylvania, USA

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Reviewed: Sep. 22, 2005

Oh my goodness, this recipe is BETTER than any restaurant nachos I have ever eaten!! It's easy to prepare, doesn't require anything too fancy and is a fantastic way to start a mexican meal (or any meal for that matter!) Two really big thumbs up!!!

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TanyaBanana

Cooking Level: Beginning

Home Town: Greenfield Park, Quebec, Canada

Living In: Longueuil, Quebec, Canada

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Reviewed: Jul. 31, 2005

Excellent! I warmed the chips in the oven for a few minutes before adding the chicken mixture and they were not soggy at all. Quick and easy recipe!

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DARCEY2

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Reviewed: Jul. 30, 2005

these were pretty good!!! thank you

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CHEFANDERSEN

Cooking Level: Expert

Living In: Seattle, Washington, USA

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Reviewed: Jun. 13, 2005

I normally only eat nachos with a cheese dip but this one was so good and looked so pretty too. I halved the recipe but all my friends loved it so much that it was gone so fast. Next time I'll make the full batch.

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LynnInHK

Cooking Level: Expert

Home Town: Centreville, Virginia, USA

Living In: Hong Kong, Hong Kong Island, Hong Kong

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Reviewed: Jun. 11, 2005

This was simply excellent!! I used the advice to warm the chips before adding the chicken mixture. I purchased the Tostitos Gold chips because they are thicker and it worked out very well. After cooking the chicken I added a taco mix for more kick and used a mixture of mild and medium salsa. I used montery pepper jack cheese and some cheddar. I added black olives for flavor and color. All my friends raved and wanted the recipe! I even saved a small plate for the next day and it was still delicious warmed up in the oven. Thanks for a recipe I will use often!

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MD3KELLS

Cooking Level: Intermediate

Living In: Pittsford, New York, USA

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Reviewed: May 22, 2005

So good!

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MOMCLRH2O

Cooking Level: Expert

Home Town: Appleton, Wisconsin, USA

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Reviewed: May 2, 2005

I wanted more of a white, creamy type of sauce for the chicken instead of tomato based. I added 1/2 cup of cream of chicken soup, a small can of diced green chiles and 1/2 cup of sour cream to the sauteed garlic, onion and chicken and heated just till warm. Put that on top of the chips, topped with the cheese and some black olives. I saved the tomatoes to add after it came out of the oven. I think that may be where a lot of the sogginess problems come from.

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