Nachos:
1 (4-oz.) pkg. refrigerated mesquite-smoked chicken breast
4 cups tortilla chips (any combination of yellow, red and/or blue corn)
8 oz. (2 cups) shredded Mexican cheese blend
1 (2 1/2-oz.) can sliced ripe olives, drained
Dip:
1/4 cup salsa
2 tbsp. sour cream
1 tbsp. mayonnaise
1 small chipotle chile in adobo sauce (from 7 or 11-oz. can), seeded, finely chopped

Smoked Chicken Nachos

1. Heat oven to 375° F. Spray 12-inch round pizza pan with nonstick cooking spray.
2. Cook chicken as directed on package. Finely shred or chop cooked chicken.
3. Arrange tortilla chips evenly on sprayed pan, edges of chips overlapping slightly. Top evenly with chicken, cheese and olives.
4. Bake at 375° F. for 8 to 10 minutes or until cheese is melted.
5. Meanwhile, in a small bowl, combine all dip ingredients; blend well. Serve with nachos.
   Makes 6 servings
   Preparation time: 30 minutes