Chicken Biscuit Nachos--what’s not to love? Try this easy sheet pan nacho with Pillsbury™ biscuits, rotisserie chicken, cheese, green chiles and taco seasoning mix with fresh toppings.
Ingredients
1 can (16.3 oz) Pillsbury™ Grands!™ Flaky Layers Original biscuits
3 tablespoons butter, melted
2 tablespoons (from 0.85-oz package) Old El Paso™ chicken taco seasoning mix
2 cups shredded cooked chicken (about 10 oz)
1 can (4.5 oz) Old El Paso™ chopped green chiles, undrained
2 cups shredded Cheddar-Monterey Jack cheese blend (8 oz)
2 medium plum (Roma) tomatoes, chopped
1 medium avocado, peeled, pitted and diced
2 tablespoons chopped fresh cilantro leaves
Limes wedges, if desired
Instructions
Heat oven to 350°F (or 325°F for dark nonstick pan). Spray 15x10x1-inch pan with cooking spray.
Separate dough into 8 biscuits; cut into quarters. In large bowl, toss biscuit pieces with melted butter and 1 tablespoon of the taco seasoning mix until well coated.
Place biscuit pieces close together in single layer in pan. Bake 15 to 18 minutes or until biscuits are just baked through and light golden brown.
Meanwhile, in medium bowl, mix chicken with remaining 1 tablespoon taco seasoning mix and green chiles; stir to coat completely.
Top biscuit pieces with 1 cup of the cheese, the chicken mixture, and remaining 1 cup cheese. Bake 8 to 11 minutes longer or until cheese is melted and biscuits are golden brown. Top warm biscuits with tomatoes, avocado and cilantro. Serve with limes wedges.
Recipe by Cooking TV Recipes at https://cookingtv-channel.com/cheesy-chicken-biscuit-nachos-2/