chicken nachos

Recipe video above.&nbsp;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.

Chicken Nachos

/ 8 oz tortilla

chicken

/ 8 oz (2.5 cups) shredded cheddar or Monterey Jack cheese ((Note 2))

Quick guacamole (, recipe follows)

Toppings: Sour cream, Coriander / cilantro

chicken thighs or breast (, skinless boneless (Note 3))

olive oil

tomato paste

tsp sugar

(250 milliliters) chicken broth, separated (liquid stock)

tbsp lime juice ((Note 4))

garlic (, minced)

tsp EACH garlic powder, onion powder, dried oregano

tsp EACH cumin powder, paprika

cayenne pepper ((optional))

salt

avocados (, medium)

tbsp coriander/cilantro (, roughly chopped)

tbsp lime juice ((1 large))

Place Nachos Seasoning ingredients in a bowl. Add 2 tbsp of the chicken broth and mix to form a loose paste.

Add chicken, turn to coat in paste.&nbsp;

Heat oil in a large skillet over medium high heat. Cook chicken for 3 minutes on each side (reserve paste left in bowl).&nbsp;Remove chicken into a shallow dish.

Return skillet to stove. Add remaining chicken broth, tomato paste, sugar and scrape in any paste left in the bowl. Mix to dissolve, scraping base of pan, and bring to simmer.

Meanwhile, shred chicken with forks, or chop (don't worry if raw inside).

Return chicken into sauce, toss and simmer for 3 minutes until sauce reduces down to a thick sauce. Adjust salt to taste. Keep warm.

Chicken for Nachos

Place ingredients in a bowl. Use potato masher to mash to desired consistency. Adjust salt and pepper to taste.

Quick Guacamole:

Preheat oven to 180C/350F.

Place half the corn chips slightly overlapping on a tray. Top with half the (warm) chicken and cheese.

Top with remaining chips and cheese. Bake 7 minutes or until cheese is melted and bubbly.

Garnish with coriander/cilantro and jalapeño. Serve immaterial with quick Guacamole and sour cream.

Nachos:

Let your slow cooker make dinner tonight with these Spicy Chicken Chilaquiles! This dump and go recipe makes enough to feed a crowd and is perfect for game day or an easy weeknight dinner.

Slow Cooker Chicken Chilaquiles

red onion, chopped

red bell pepper, chopped

green bell pepper, chopped

chicken broth

cilantro

cumin

chipotles

garlic

tomatoes

diced tomatoes, undrained

Tortilla Chips

Shredded Mexican Cheese

Sour Cream

Combine the chicken, onion, peppers, broth, cilantro, cumin,...

Combine the chicken, onion, peppers, broth, cilantro, cumin, chipotles, garlic, and diced tomatoes in a large slow cooker and stir together. Cook on high for 4 hours or low for 8 hours.

Remove the chicken and shred with two forks,...

Remove the chicken and shred with two forks, or place it in the bowl of a Kitchen Aid and beat on medium speed for a minute to shred. Return the shredded chicken to the slow cooker, stirring to combine.

To serve, place a handful of tortilla chips...

To serve, place a handful of tortilla chips in a bowl. Pour a ladle of the soup mixture over the chips, then top with shredded cheese, sour cream, and cilantro. Serve immediately.

Cheesy, spicy nachos made with rotisserie chicken is an easy, fuss-free way to get your nachos-fix without any hassle. This is perfect weekend food.

Rotisserie chicken nachos

corn chips ((approx 250 grams/9 ounces))

mozzarella cheese

corn kernels

guacamole

sour cream

tomato

coriander leaves

lime wedges

Pre-heat the grill of your oven to high.

Spread half of the tortilla chips in a sheet pan then top with half of the chicken, corn and cheese.

Repeat and finish with the remaining cheese.

Place in the oven and allow to cook until the cheese has melted and the top is golden brown.

Remove from the oven then top with spoonfuls of guacamole, sour cream, tomato and coriander.

Serve with lime wedges.

These easy and healthy Shredded Chicken Nachos are a super easy weeknight meal.  They take less than 40 minutes from start to finish and use a sheet pan for easy clean-up. 

Shredded Chicken Nachos

tsp sea salt

tsp cumin

tsp pepper

onion powder

garlic powder

tsp chipotle chile powder (or cayenne)

boneless, skinless chicken breasts

5-oz. bags grain-free or whole wheat tortilla chips

corn kernels, (thawed if frozen)

jack cheese, (grated)

5.57-oz. can sliced black olives, (drained)

green onions, (sliced)

full fat plain greek yogurt yogurt

lime juice (or milk of choice)

green onions

red onion

jalapeño

avocado

yogurt

chopped cilantro

salsa

Preheat oven to 350 degrees and line a rimmed baking sheet with parchment paper, then set aside.

In a small mixing bowl, add the spices for the chicken (sea salt, cumin, pepper, onion powder, garlic powder, and chipotle chile powder), and stir until mixed well.  Season the chicken breast until evenly coated.

Heat olive oil over medium-high heat in a skillet.  Add the seasoned chicken and cook 4-6 minutes per side, until golden-brown and chicken is cooked through.  Then, remove from heat and lay on cutting board.

Using two forks, shred apart the chicken by holding the chicken with one fork and pulling away the chicken with the other fork.  Repeat with remaining chicken.   Alternatively, you could chop the chicken into small cubes or use a blender (see how here).

Spread a thick layering of tortilla chips over the sheet pan or a large casserole dish.

Over the tortilla chips, spread the beans evenly, followed by the corn, sliced olives, sliced green onions, and cheese.

Place nachos into the oven, uncovered, for 12-15 minutes or until the cheese is well-melted and the nachos are heated through.

While the nachos are in the oven, prepare the greek yogurt drizzle by whisking together the greek yogurt with the lime juice.

Remove the nachos and allow to cool to the touch.  Top with optional toppings and the greek yogurt lime drizzle.

This Chicken Nachos recipe is made in minutes on a cookie sheet and has all of your favorite toppings. These loaded nachos are great shareable appetizer for game day.

Chicken Nachos recipe

rotisserie chicken, shredded

cornstarch

cheddar cheese

hot sauce (more

corn tortilla chips

cheddar cheese cheese

Preheat oven to 350 degrees and line a large baking sheet with aluminum foil or parchment paper. In a medium bowl, stir the chicken and 1/2 cup salsa together. Set aside.

For the cheese sauce: In a small pot, add the half and half and cornstarch. Whisk together then bring to a medium-high heat. Once hot, reduce heat to low and stir in the cheese and hot sauce if desired. Add salt to taste.

Quickly layer half of the chips and half of the chicken on top in an even single layer. Drizzle half of the nacho cheese sauce on top and sprinkle with 1/2 cup of shredded cheese. Repeat layers.

Bake in the oven for 8-10 minutes or until cheese melts.

Remove from the oven and top immediately with your desired toppings like sour cream, guacamole, pico de gallo, jalapenos, black beans, refried beans, fresh cilantro, black olives, taco sauce or hot sauce. Personally I just like sour cream, guacamole, pico de gallo, and a drizzle of taco sauce.

With only three ingredients, a crock pot, and 5 minutes of prep, you can make delicious shredded chicken tacos or nachos. So simple, cheap, and healthy, you will repeat this recipe over and over.

Crock Pot Chicken Tacos

chicken breasts (medium size)

oz Salsa (or RoTel)

premixed taco seasoning

chili powder

Kosher salt

pepper

black beans

corn

Start with two medium-size skinless boneless chicken breasts. These can be fresh or thawed if frozen.

In a smaller crock pot, mix 1 cup of salsa or Rotel with 1 tablespoon chili powder, 1/2 teaspoon cumin, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Mix well.

Nestle the chicken breast into the crock pot and spread the mixture over the breasts.

Cook on low for 5 hours. About 4 hours into the cooking and if the chicken is 165°, remove the chicken breasts, place the chicken on a chopping board, and shred with forks. If not 165°, cook longer before shredding.

Mix the chicken back into the liquid. If there is too much liquid, remove some and leave the crock pot lid ajar to vent moisture. Add optional black beans or corn if used. Finish the 5 hours of cooking.

Serve in tacos or spread over nacho chips and top as desired.

These chicken nachos combine the deliciousness of crispy tortilla chips with melted cheese, juicy and tender chicken, and a variety of toppings you can choose from to give them your own spin.

lb. Shredded chicken

½ C. Salsa

Can black beans

black olives

C. Shredded taco blend cheese

roma tomato chopped

onions

Jalapeno pepper

restaurant style tortilla chips

Sour cream

Preheat the oven to 425 degrees.

Line a baking sheet with aluminum foil.

Spread a layer of chips on the baking sheet.

In a bowl, combine the chicken and salsa.

Layer half of the chicken on top of the chips and then sprinkle with half of the cheese.

Add another layer of chips on top of the first one, and then top with the remaining chicken and cheese as well as the black beans.

Bake for 8 minutes.

Top with the chopped tomato, sliced olives, jalapeno and green onions.

Garnish with sour cream before serving.

Top 7 chicken nachos recipes from across the web

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Top Tags

Chicken Nachos

Slow Cooker Chicken Chilaquiles

Rotisserie chicken nachos

Shredded Chicken Nachos

Chicken Nachos recipe

Crock Pot Chicken Tacos

Chicken Nachos

Top 7 chicken nachos recipes from across the web

The most viewed chicken nachos recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Chicken Nachos

Slow Cooker Chicken Chilaquiles

Rotisserie chicken nachos

Shredded Chicken Nachos

Chicken Nachos recipe

Crock Pot Chicken Tacos

Chicken Nachos

The most viewed chicken nachos recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine