Chicken Nachos is everything you know and love about nachos, made with juicy shredded Mexican CHICKEN! With mandatory melted cheese, quick guac and a dollop of sour cream, this nachos recipe is weekend worthy yet easy enough for dinner midweek.
Chicken Nachos
![chicken nachos recipe](https://www.recipetineats.com/wp-content/uploads/2019/06/Chicken-Nachos_3.jpg)
Recipe video above. Crispy chips loaded with juicy Mexican shredded chicken, plenty of melted cheese and toppings of choice. Your new favourite way with nachos! This chicken is a terrific all-purpose Mexican chicken, especially great in Tacos.
Prep: 15min
Total: 25min
Serving Size: 1 serving
Nutrition Facts: calories 754 kcal, Carbohydrate 56 g, Protein 37 g, Fat 44 g, Saturated Fat 6 g, Cholesterol 142 mg, Sodium 1066 mg, Fiber 10 g, Sugar 4 g, servingSize 1 serving
Ingredients:
- 250g / 8 oz tortilla or plain corn chips ((Note 1))
- Shredded chicken for nachos (, recipe follows)
- 250g / 8 oz (2.5 cups) shredded cheddar or Monterey Jack cheese ((Note 2))
- Quick guacamole (, recipe follows)
- Toppings: Sour cream, Coriander / cilantro leaves, Jalapeno (, sliced or chopped)
- 700 g / 1.2 lb chicken thighs or breast (, skinless boneless (Note 3))
- 1.5 tbsp olive oil
- 2 tbsp tomato paste
- 2 tsp sugar
- 1 cup (250ml) chicken broth, separated (liquid stock)
- 3 tbsp lime juice ((Note 4))
- 1 tbsp olive oil
- 2 garlic cloves (, minced)
- 2 tsp EACH garlic powder, onion powder, dried oregano
- 3 tsp EACH cumin powder, paprika
- 1/2 tsp cayenne pepper ((optional))
- 1/2 tsp salt and pepper (, each)
- 2 avocados (, medium)
- 3 tbsp coriander/cilantro (, roughly chopped)
- 2 tbsp lime juice ((1 large))
Instruction:
- Return chicken into sauce, toss and simmer for 3 minutes until sauce reduces down to a thick sauce. Adjust salt to taste. Keep warm.
- Place ingredients in a bowl. Use potato masher to mash to desired consistency. Adjust salt and pepper to taste.
- Garnish with coriander/cilantro and jalapeño. Serve immaterial with quick Guacamole and sour cream.
Chicken Nachos
![chicken nachos recipe](https://food.fnr.sndimg.com/content/dam/images/food/fullset/2015/1/9/0/WU0910H_Chicken-Nachos_s4x3.jpg.rend.hgtvcom.406.406.suffix/1421178993053.jpeg)
Total: 0 50min0
Yield: 6 servings
Serving Size: 1 of 6 servings
Nutrition Facts: servingSize 1 of 6 servings, calories 908, Fat 52g, Saturated Fat 18g, Carbohydrate 47g, Fiber 6g, Sugar 5g, Protein 62g, Cholesterol 205mg, Sodium 1193mg
Ingredients:
- 2 tablespoons taco seasoning
- 2 tablespoons chili powder
- 4 boneless, skinless chicken breasts
- 1/4 cup olive oil
- 8 ounces tomato sauce
- A few dashes hot sauce
- 1 large bag tortilla chips
- 3 cups grated Cheddar-Jack (approximately — you may need more or less)
- 1/4 cup jarred jalapeno slices
- 1/4 cup chopped pitted black olives
- 3 tomatoes, finely chopped
- 3 green onions, green and white parts, finely chopped
- 1/4 cup sour cream
Instruction:
- Preheat the oven to 350 degrees F. Sprinkle the taco seasoning and chili powder all over the chicken breasts.
- Heat the oil in a nonstick skillet over medium-high heat. Add the chicken and saute on both sides until browned, about 5 minutes per side, then remove from the skillet and set aside. To the skillet, add the tomato sauce, hot sauce and 2 cups hot water and bring to a gentle boil.
- Shred the chicken with 2 forks, then return the shredded chicken to the liquid and simmer on low until everything is hot and bubbly.
- Assemble the nachos in 2 ways: Sprinkle a layer of tortilla chips onto 2 ovenproof plates or baking dishes. Sprinkle both with cheese and then a layer of chicken; repeat twice more with each layer getting smaller in circumference. Finish with an extra sprinkling of cheese. Bake just until the cheese melts, 5 to 10 minutes.
- Serve one dish as is. On the other, layer on the jalapenos, black olives, tomatoes, green onions and sour cream.
Chicken Nachos
![chicken nachos recipe](https://littlesunnykitchen.com/wp-content/uploads/2022/05/Chicken-Nachos-4.jpg)
You are going to love serving these easy Chicken Nachos. Cheesy chips are topped with seasoned shredded chicken and all of your favorite toppings.
Prep: 10min
Total: 40min
Yield: 6
Serving Size: 1 serving
Nutrition Facts: calories 876 kcal, Carbohydrate 68 g, Protein 53 g, Fat 44 g, Saturated Fat 18 g, Trans Fat 1 g, Cholesterol 142 mg, Sodium 1692 mg, Fiber 10 g, Sugar 3 g, unSaturated Fat 23 g, servingSize 1 serving
Ingredients:
- 1 pound (450g) chicken breasts (about 2 large breasts, or 3-4 cups of cooked, shredded chicken. See note 3)
- 2 teaspoons vegetable oil
- 2 cloves garlic (minced)
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon chili powder
- 1/2 teaspoon salt
- 1/2 cup salsa
- 16 ounces tortilla chips (restaurant style, about 1 bag full)
- 15 ounces canned black beans (drained and rinsed)
- 3 cups (12 ounces) shredded cheese (cheddar, mozzarella, monterrey jack, Mexican blend, or a combination. )
- 1 small roma tomato
- 1 fresh jalapeno (sliced)
- cilantro leaves
- sour cream (or lime crema)
- avocado
Instruction:
- In a skillet, heat oil and sauté the garlic for just 30 seconds. Add cumin, oregano, chilli powder, and salt. Cook for 1 minute, stirring to combine. Add salsa, and cook to warm through. Mix in the shredded chicken.
- Add cold toppings (tomatoes, jalapeno, cilantro, sour cream, and avocado) just before serving.
Crockpot Chicken Nachos
![chicken nachos recipe](https://www.lovinglivinglancaster.com/wp-content/uploads/2022/01/Crockpot-Chicken-Nachos-Story-Cover-Image-480x480.png)
Are you looking for an easy crockpot meal that makes a great dinner any night of the week? These Crockpot Chicken Nachos are the perfect supper plan when you’re craving Mexican food.
Prep: 10min
Total: 3h40min
Serving Size: 1
Nutrition Facts: calories 558 calories, Carbohydrate 34 grams carbohydrates, Cholesterol 111 milligrams cholesterol, Fat 30 grams fat, Fiber 4 grams fiber, Protein 37 grams protein, Saturated Fat 13 grams saturated fat, servingSize 1, Sodium 1860 milligrams sodium, Sugar 6 grams sugar, Trans Fat 0 grams trans fat, unSaturated Fat 15 grams unsaturated fat
Ingredients:
- 2 Boneless Chicken Breasts
- 1 Cups of Salsa Mild, but you can use medium or hot, if you prefer
- 3 Tbsp taco seasoning
- 1/2 Cup Chicken Broth
- 1 Cup Salsa Con Queso
- 1/2 Bag Tortilla Chips
- 1 8 Oz. Bag of Shredded Mexican Blend Cheese
Instruction:
- Place chicken breasts in crockpot
- Add chicken broth
- Cover with taco seasoning
- Cover and cook on high for 1 hour
- Add half of salsa
- Cover and cook on low for 2 hours, stirring occasionally
- Shred chicken
- Add the remainder of the salsa
- Add salsa con queso
- Stir mixture together
- Cook on low for 30-45 minutes. If your mixture has too much liquid, cook on high in 10-minute increments, stirring occasionally until the texture is to your liking.
- Place approximately 10-15 chips on a plate
- Add the chicken mixture on top of chips
- Add shredded cheese (any amount that you desire) to top of the nachos
- If you would like to melt the shredded cheese, you can place the nachos in the microwave for 30-35 seconds