Creamy BBQ Chicken Nachos

1.Preheat your oven to 400°F (200°C).

2.Arrange the frozen Banquet popcorn chicken on a baking sheet lined with parchment paper. Drizzle with olive oil and sprinkle smoked paprika, garlic powder, salt, and pepper evenly over the chicken.

3.Bake the popcorn chicken for 12-15 minutes, turning halfway through, until golden brown and crispy. Remove from oven and set aside.

4.In a small bowl, combine the softened cream cheese with 1/2 cup BBQ sauce until smooth and creamy.

5.Spread half of the tortilla chips evenly on a large oven-safe serving platter or baking sheet.

6.Evenly distribute half of the baked popcorn chicken over the chips.

7.Drizzle half of the BBQ cream cheese mixture over the chicken and chips in dollops, then sprinkle with half of the shredded cheddar and Monterey Jack cheeses.

8.Repeat the layering process with the remaining chips, popcorn chicken, BBQ cream cheese mixture, and shredded cheeses.

9.Place the assembled nachos in the oven and bake for 8-10 minutes, or until the cheese is melted and bubbly and the edges of the chips are slightly toasted.

10.Remove from the oven and drizzle with additional BBQ sauce if desired.

11.Garnish with chopped fresh cilantro and sliced green onions for a fresh pop of flavor and color.

12.Serve immediately while hot and enjoy your creamy BBQ chicken nachos!