Line each of four salad plates with 1 cup chips. Top each with 1 cup lettuce, 2 tablespoons warmed drained Chicken Enchilada Starter and toppings of choice: shredded cheese, chopped avocado, chopped tomato and Hy-Vee sour cream, if desired.
Recipe
Main Dish
Seven-Layer Nacho Salad
Primary Media
Author
Hy-Vee Test Kitchen
Save Options
Servings and Ingredients
Ingredients
Serves 4
| Quantity | Ingredient | Add |
|---|---|---|
| Nachos | ||
| 4 c. Hy-Vee nacho chips, divided | ||
| 4 c. Hy-Vee shredded lettuce, divided | ||
| ½ c. Chicken Enchilada Starter, warmed, divided | ||
| Toppings | ||
| Hy-Vee shredded cheese | ||
| Avocado, chopped | ||
| Tomatoes, chopped | ||
| Hy-Vee sour cream | ||
Things To Grab
- 4 salad plates
Directions
Nutrition facts
Servings
180 Calories per serving
Amounts Per Serving
- Total Fat: 9g
- Cholesterol: 15mg
- Sodium: 240mg
- Total Carbohydrates: 21g
- Protein: 7g
Daily Values
0%
Vitamin A 4%
0%
Vitamin C 4%
0%
Iron 4%
0%
Calcium 2%
Recipe Source:
Hy-Vee Seasons Holiday 2014.