Chicken Nacho Tacos Recipe -
Chicken Nacho Tacos Recipe
  • READY IN 25 mins

Chicken Nacho Tacos

Recipe by  

"It is so easy to keep all of the ingredients on hand to make these tacos at a moment's notice."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    15 mins
  • COOK

    10 mins

    25 mins


  1. Heat the oil in a 10-inch skillet over medium-high heat. Add the onion and chili powder and cook until the onion is tender, stirring often.
  2. Stir the soup and chicken in the skillet and cook until the mixture is hot and bubbling. Spoon the chicken mixture into the taco shells. Top with the lettuce and tomato.
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Reviews More Reviews

Most Helpful Positive Review
Jan 25, 2010

I'm not much on canned meat so I put boneless chicken breasts (5) in the crock pot with chicken broth for 9 hours on low while I was at work. When I got home I removed chicken from crock pot, shredded and then followed recipe minus chili powder. My kids don't like spicy food so the Fiesta Nacho Cheese sauce was spicy enough for us. I did use 2 cans of cheese add 1/2 can of milk for the consistency we like. It's not gourmet, but it was quick, easy and tasty!

Most Helpful Critical Review
May 30, 2012

I made this as written and tasted it and it tasted like can cheese and nothing else. So I added some sour cream, cumin, jalpenos, and some garlic salt. This add some flavor to the meat mixture. Not sure I would make this again.

Jan 04, 2010

My husband loved it and he is a picky eater! It was so easy to fix and with a little sour cream, cilantro, and some homemade salsa it is amazing! I will make this a regular for taco night!

Jan 21, 2011

Liked this a lot. Couldn't find Fiesta Nacho Cheese Soup so had to add minced dehydrated onion, the chili powder, a 4 oz. can of green chilies and a couple of spoonsful of salsa to Cheddar Cheese soup. Toasting the taco shells made a world of difference, too. Used shredded chicken poached in broth.

Jan 13, 2012

I came so close to just re-writing this recipe and posting it on this site instead of reviewing this one since I made so many changes but I decided to give it it it's due. I gave it 5 stars so people would not discount this one as with the changes it was soooo good! I bought a rotisserie chicken and shredded that instead of using the canned chicken. Almost as easy as popping a can and so much better tasting. I sauted the onion in the oil and then tossed in the chicken. I sprinkled a little salt, pepper and garlic powder over it (no chili powder). Then I added the soup and a small container of sour cream and it was amazing! It tasted like a dish you would get in a mexican food place. Took about 15 minutes for the whole thing and so yummy!

May 12, 2010

Just ok...nothing speacial.

May 04, 2011

Yum! I used what I had on hand, which was Velveeta, salsa & green chiles. We really liked this! Even my picky 7 year old loved it. Of course, with Velveeta it thickened up a bit, but it was still good. My husband even suggested using it as a nacho topping.

Apr 25, 2011

I like these tacos much better than regular tacos. I made a few changes to the recipe.... Since I cook for a large family, it was cheaper for me to buy a block of Velveeta than a bunch of cans of cheese so I melted the Velveeta with a can of Rotel tomatoes. I'm not a fan of canned chicken so I used grilled diced chicken from the frozen food section. I broke down the chicken into smaller chunks as I sauted it in the oil with the onions and chili powder. We ate them with whole grain taco shells. A YUMMY QUICK MEAL!


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  • Calories
  • 321 kcal
  • 16%
  • Carbohydrates
  • 30.7 g
  • 10%
  • Cholesterol
  • 34 mg
  • 11%
  • Fat
  • 15.9 g
  • 24%
  • Fiber
  • 3.2 g
  • 13%
  • Protein
  • 14.9 g
  • 30%
  • Sodium
  • 947 mg
  • 38%

* Percent Daily Values are based on a 2,000 calorie diet.

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