No-Mess Chicken Nachos Foil Packets
Forget doing the dishes with these deliciously fun chicken nachos foil packets. Loaded with melted cheese, tender, seasoned chicken, black beans, corn and tomatoes, these no-mess nachos are perfect for cookouts, camping, tailgates or any ol' time a nacho craving hits!
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Servings: 4 packets
Equipment
- heavy duty aluminum foil
Ingredients
- 3 C shredded or pulled chicken
- 4 oz diced green chiles, undrained
- 2 C grated Monterey Jack cheese, divided
- ¼ C chopped cilantro
- 1 teaspoon ground cumin
- 1 teaspoon ground chili powder
- ½ lime
- 20 oz bag of corn tortilla chips
- 15 oz can whole kernel corn, drained
- 15 oz black beans, drained & rinsed
- 10 oz grape tomatoes, diced
- 4 green onions, sliced
Toppings
- chopped cilantro
- sour cream
- diced avocado
- squeeze of lime juice
Instructions
- Preheat oven to 450° Fahrenheit. While oven preheats, tear off 8 approx. 12 inch x 12 inch squares of aluminum foil. Spray only 4 of the foil squares with cooking spray. Set aside.
- In a large bowl, mix together chicken, chiles, 1 C of the Monterey Jack cheese, cilantro, cumin, ground chile & the juice squeezed from ½ lime. Set aside.
- Add 1- 1.5 handfuls of tortilla chips on each of the sprayed foil squares. Generously top the chips with chicken mixture. Evenly add 1-2 tablespoon of each: whole kernel corn, black beans, diced tomatoes and green onions. Top each packet equally with remaining cheese.
- Tent the remaining unsprayed foil squares over the 4 foil squares piled with nachos. Fold/ crimp edges of the tops, bottoms & sides of foil together to create a sealed pouch. Place all packets on a cookie sheet(s) to cook in oven. If cooking on grill, simply place packets on grill.
- Cook until cheese is melted (approx. 5-6 minutes). Remove from oven and serve in foil. Let guests top with extra cilantro, sour cream, diced avocados and a squeeze of lime juice.