• 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

Pre-heat the oven to 350°F.


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.


In a skillet over medium heat, cook the chicken and taco sauce for 5 minutes .


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.


Place each Giant Chicken Taco Nacho on a dinner plate and top with lettuce, scallions and olives.

This is one of many “Yum-o!” recipes – it’s good and good for you. To find out more about Yum-o!, Rachael’s nonprofit organization, go to www.yum-o.org.

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