Chicken Enchilada Nachos with Walking Taco TOSTITOS® Reduced Fat Crispy Rounds Tortilla Chips

Serving Details Image
Ingredients
Recipe Title
Chicken Enchilada Nachos with Walking Taco TOSTITOS® Reduced Fat Crispy Rounds Tortilla Chips
Ingredients
INGREDIENT
QUANTITY
100 servings
1 Serving
Ingredient

USDA diced Chicken (100101)

Quantity - 100 Servings
18 lbs. + 12 oz.
Quantity - 1 Serving
3 oz.
Ingredient

Red Enchilada Sauce

Quantity - 100 Servings
1 Gal. + 1 Pt. + 3/4 c.
Quantity - 1 Serving
1/8 c.
Ingredient

USDA salsa (110186)

Quantity - 100 Servings
1 Gal. + 1 Pt. + 3/4 c.
Quantity - 1 Serving
1/8 c.
Ingredient

USDA Yellow Shredded Cheese (100012)

Quantity - 100 Servings
6 lbs. + 4 oz.
Quantity - 1 Serving
1 oz.
Ingredient

Green bell peppers (1/4” dice)

Quantity - 100 Servings
1 Gal + 2 Qts. + 1 c.
Quantity - 1 Serving
1/4 c.
Ingredient

Diced tomatoes

Quantity - 100 Servings
1 Gal + 2 Qts. + 1 c.
Quantity - 1 Serving
1/4 c.
Ingredient

USDA canned corn (100313) 

Quantity - 100 Servings
1 Gal + 2 Qts. + 1 c.
Quantity - 1 Serving
1/4 c.
Ingredient

USDA canned black beans (100359)

Quantity - 100 Servings
1 Gal. + 3 Qts. + 1 Pt. + 1 1/4 c.
Quantity - 1 Serving
1/4 c.
Ingredient

Fat Free Ranch Dressing

Quantity - 100 Servings
1 Qt. + 1 Pt. + 1/4 c.
Quantity - 1 Serving
.5 oz.
Ingredient

Cumin

Quantity - 100 Servings
1/2 c. + 1 tsp.
Quantity - 1 Serving
1/4 tsp.
Ingredient

Smoked paprika

Quantity - 100 Servings
1/2 c. + 1 tsp.
Quantity - 1 Serving
1/4 tsp.
Quantity - 100 Servings
100
Quantity - 1 Serving
1 - 1.4 oz. bag
Preparation

1. In a large pot over medium heat, add chicken, enchilada sauce, salsa, peppers, and paprika. Heat and stir occasionally, until the mixture reaches 165°F and peppers have softened. Hold hot until needed.  

2. To make the ranch pico de gallo: In a separate bowl, mix the tomatoes, corn black beans, ranch, and cumin together. Store cold until needed.  

3. Top the Walking Taco TOSTITOS® Reduced Fat Crispy Rounds Tortilla Chips, either on a plate or directly in opened bag, with 1 cup hot chicken mixture. Garnish with 1 oz. shredded cheese and 3/4 c. ranch pico de gallo. Serve immediately.

Nutritional Facts Panel