Chicken Nachos
Crispy tortilla chips piled high with juicy shredded chicken, melty cheese, and fresh toppings—these chicken nachos are the ultimate party or game day favorite!
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: Serves 4
- Category: Mains
- Method: Baked, Skillet
- Cuisine: Mexican, Tex-Mex
- Diet: Gluten Free
Ingredients
For the Nachos:
250g / 8 oz tortilla or plain corn chips
250g / 8 oz (2.5 cups) shredded cheddar or Monterey Jack cheese
Sour cream, for topping
Jalapeños, sliced or chopped
Coriander / cilantro leaves, for garnish
Shredded Chicken for Nachos:
700g / 1.2 lb chicken thighs or breast, skinless boneless
1.5 tbsp olive oil
2 tbsp tomato paste
2 tsp sugar
1 cup (250ml) chicken broth, divided
Homemade Nachos Seasoning:
3 tbsp lime juice
1 tbsp olive oil
2 garlic cloves, minced
2 tsp each: garlic powder, onion powder, dried oregano
3 tsp each: cumin powder, paprika
½ tsp cayenne pepper (optional)
½ tsp salt and ½ tsp pepper
Quick Guacamole:
2 medium avocados
3 tbsp coriander/cilantro, roughly chopped
2 tbsp lime juice (from 1 large lime)
Instructions
1. Make Seasoned Chicken:
In a bowl, mix Nachos Seasoning ingredients with 2 tbsp of chicken broth to form a paste.
Add chicken and coat well.
In a skillet over medium-high heat, cook chicken for 3 minutes on each side. Remove and set aside.
In the same pan, add remaining broth, tomato paste, sugar, and any leftover paste. Scrape the pan and simmer.
Shred chicken and return to skillet. Toss and simmer for 3 minutes until thick and saucy. Adjust salt to taste.
2. Make Guacamole:
In a bowl, mash avocados with cilantro and lime juice to your desired texture. Season with salt and pepper.
3. Assemble Nachos:
Preheat oven to 180°C / 350°F.
On a baking tray, layer half the chips, half the chicken, and half the cheese.
Repeat with remaining chips, chicken, and cheese.
Bake for 7 minutes until cheese is melted and bubbly.
4. Serve:
Garnish with cilantro and jalapeños. Serve with guacamole and sour cream.
Notes
Chips: Use sturdy tortilla chips to support toppings without becoming soggy.
Cheese: Monterey Jack or cheddar works best. Avoid mozzarella for its mild flavor.
Precooked Meat Option: Use pre-cooked shredded chicken. Toss with the seasoning paste, sear in the pan, then proceed with recipe.
Lime Juice Substitutes: Lemon juice, cider vinegar, or fruit juice can be used. Skip sugar if juice is sweet.
Storage: Best served fresh. Chicken can be made ahead and reheated.
Find it online: https://allcookedup.com/chicken-nachos/
