Ooey gooey melted cheese, chicken and tomato sauce blended together for a fantastic lunch, dinner or game day snack. At just 25 minutes from start to finish, chicken nachos are an easy way to change up a classic and enjoy something that you already know you love with a little extra oomph.
Can chicken nachos be doubled?
You can easily double or even triple this recipe if you want to feed a crowd. Just spread your chips on a big baking sheet and broil them up–want to make it even easier? Make the chicken and sauce the day before and refrigerate for another day (you could even freeze it!). Warm them before adding to the chips and it will almost feel like no work at all.
Can rotisserie chicken be used?
I’d think so. You will just need to toss it with the spices and tomato sauce in the pan to bring the flavors together. You could use any shredded chicken here—see how I bulk roast and shred chicken here.
What toppings go best on chicken nachos?
You can load them up in anything you like! Try:
- sour cream
- green onions
- diced fresh tomatoes
- jalapeno peppers (jarred or fresh)
- black olives
A layer of refried beans would add extra substance to your nachos. You can use the canned version of course, or you could try making your own.
- 1 in large boneless skinless chicken breast split half into two thinner pieces
- 1 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- 2 teaspoons chili powder
- 2 teaspoons cumin
- 1/4 teaspoon salt and pepper
- 1 tablespoon vegetable oil
- 1 tablespoon butter
- 8 ounces tomato sauce
- 1/4 teaspoon garlic powder for the sauce
- 8-10 drops hot sauce
- dash of salt and pepper to taste
- 1 cup shredded cheddar cheese
- 20 or so tortilla chips
- sour cream green onions, or toppings of your choice
- In a bowl, make the spice mix for your chicken: blend the oregano, cumin, garlic powder, chili powder, salt and pepper.
- Coat the chicken on both sides with the spice mix, pressing it in well; set aside.
- In a medium skillet, melt the oil and butter. Add the chicken and cook about 8-10 minutes or until the chicken is done; turning once during cooking.
- Set aside and allow the chicken to cool slightly while you make the sauce.
- To the oil and butter in the skillet, add the tomato sauce, garlic powder, hot sauce and extra salt and pepper.
- Simmer until just reduced and a little thicker; about 5-7 minutes or so, then turn off the heat.
- Using two forks or your hands, shred the chicken as finely as you like it.
- Add the chicken to the sauce and stir to coat.
- On a baking sheet, pile up half the tortilla chips and top with half the chicken. Repeat with the other half of the chips and chicken then top with shredded cheddar.
- Broil until the cheese melts and it hot and bubbly--about 5 minutes or so.
- Remove from the oven and add the toppings of your choice.