Chicken Nachos
Crispy corn chips layered with juicy spiced chicken and melted cheese, finished with guacamole, sour cream, cilantro, and jalapeño.
By Cookin' Kitchen
- Total: 25 minutes
- Servings: 4 servings
Recipe
Chicken Nachos
Crispy corn chips layered with juicy spiced chicken and melted cheese, finished with guacamole, sour cream, cilantro, and jalapeño.
Cookin' · https://cookin.club/recipes/chicken-nachos
- Prep
- 15 minutes
- Cook
- 10 minutes
- Total
- 25 minutes
- Servings
- 4
Ingredients
For 4 servings
Nachos
Chicken for nachos
Chicken seasoning
Quick guacamole
Equipment
- Bowl
- Large skillet
- Shallow dish
- Forks
- Potato masher
- Oven
- Tray
Instructions
Chicken for nachos
Step 1: Put the chicken seasoning ingredients in a bowl. Add 2 tablespoons of the chicken broth and mix to make a loose paste.
Step 2: Add the chicken and turn it to coat in the paste.
Step 3: Heat the oil in a large skillet over medium-high heat. Cook the chicken for 3 minutes on each side, reserving the paste left in the bowl. Transfer the chicken to a shallow dish.
Step 4: Return the skillet to the stove. Add the remaining chicken broth, tomato paste, and sugar, then scrape in any paste left in the bowl. Mix to dissolve, scraping the base of the pan, and bring the liquid to a simmer.
Step 5: Meanwhile, shred the chicken with forks or chop it; it may still be raw inside at this point.
Step 6: Return the chicken to the sauce, toss, and simmer for 3 minutes, until the sauce reduces to a thick consistency. Adjust the salt to taste and keep warm.
Quick guacamole
Step 7: Put the ingredients in a bowl. Mash with a potato masher to your desired consistency. Adjust the salt and pepper to taste.
Nachos
Step 8: Preheat the oven to 180°C/350°F.
Step 9: Arrange half the corn chips slightly overlapping on a tray. Top with half the warm chicken and half the cheese.
Step 10: Add the remaining chips and cheese. Bake for 7 minutes, or until the cheese is melted and bubbly.
Step 11: Garnish with cilantro and jalapeño. Serve with the quick guacamole and sour cream.
Notes
Ingredient notes
Use sturdy corn chips that can hold the toppings. Lightly salted or unsalted chips help keep the finished nachos from becoming too salty.
Cheddar, Monterey Jack, Colby, or another melting cheese can be used. The recipe lists cheddar or Monterey Jack.
For the chicken, use boneless, skinless thighs or breast.
Nutrition per serving
- Calories
- 754 kcal
- Fat
- 44 g
- Saturated fat
- 6 g
- Carbohydrates
- 56 g
- Sugar
- 4 g
- Fiber
- 10 g
- Protein
- 37 g
- Sodium
- 1,066 mg
- Cholesterol
- 142 mg
Estimated values; they will vary with the exact ingredients and brands you use.
About this recipe
Crispy corn chips are layered with juicy shredded chicken, melted cheese, and fresh toppings. Serve the nachos with quick guacamole and sour cream.
The chicken is seasoned with lime, garlic, cumin, paprika, oregano, and cayenne. Layering the chips, chicken, and cheese gives you plenty of toppings throughout.
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