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

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

Recipe Ingredients
INGREDIENT	QUANTITY
INGREDIENT	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.
Ingredient 1.4 oz. Walking Taco TOSTITOS® Reduced Fat Crispy Round Tortilla Chips	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.