- Rachael Ray's non profit organization, Yum-o! - https://www.yum-o.org -

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


  1. Pre-heat the oven to 350°F.
  2. 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.
  3. In a skillet over medium heat, cook the chicken and taco sauce for 5 minutes .
  4. 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.
  5. Place each Giant Chicken Taco Nacho on a dinner plate and top with lettuce, scallions and olives.

Photo credit: Tina Rupp