Chicken Nachos Recipe

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

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:

1. Return chicken into sauce, toss and simmer for 3 minutes until sauce reduces down to a thick sauce. Adjust salt to taste. Keep warm.
2. Place ingredients in a bowl. Use potato masher to mash to desired consistency. Adjust salt and pepper to taste.
3. Garnish with coriander/cilantro and jalapeño. Serve immaterial with quick Guacamole and sour cream.

Chicken Nachos

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:

1. Preheat the oven to 350 degrees F. Sprinkle the taco seasoning and chili powder all over the chicken breasts.
2. 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.
3. Shred the chicken with 2 forks, then return the shredded chicken to the liquid and simmer on low until everything is hot and bubbly.
4. 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.
5. Serve one dish as is. On the other, layer on the jalapenos, black olives, tomatoes, green onions and sour cream.

Chicken Nachos

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:

1. 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.
2. Add cold toppings (tomatoes, jalapeno, cilantro, sour cream, and avocado) just before serving.

Crockpot Chicken Nachos

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:

1. Place chicken breasts in crockpot
2. Add chicken broth
3. Cover with taco seasoning
4. Cover and cook on high for 1 hour
5. Add half of salsa
6. Cover and cook on low for 2 hours, stirring occasionally
7. Shred chicken
8. Add the remainder of the salsa
9. Add salsa con queso
10. Stir mixture together
11. 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.
12. Place approximately 10-15 chips on a plate
13. Add the chicken mixture on top of chips
14. Add shredded cheese (any amount that you desire) to top of the nachos
15. If you would like to melt the shredded cheese, you can place the nachos in the microwave for 30-35 seconds

The Easiest Loaded cheesy chicken nachos perfect for Game day!