Chicken Nachos
Indulge in a plate of irresistible chicken nachos, where crispy tortilla chips meet gooey cheese, tender spiced chicken, and vibrant toppings. Perfect for game days, movie nights, or casual get-togethers, this dish is sure to be a crowd-pleaser. Easy to prepare and customize, it’s not just a meal; it’s a flavorful experience that brings everyone together.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: Serves 6
- Category: Main
- Method: Baking
- Cuisine: Tex-Mex
Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 1 lb)
- 8 oz tortilla chips
- 2 cups shredded cheese (mix of cheddar and Monterey Jack)
- 1 cup sour cream
- 1/2 cup jalapeños (fresh or pickled)
- 1 cup pico de gallo
- 1/4 cup chopped cilantro
- 2 tbsp olive oil
- 1 tsp cumin
- 1 tsp chili powder
- Salt to taste
Instructions
- Preheat oven to 400°F (200°C). In a skillet over medium heat, heat olive oil and season chicken breasts with salt, cumin, and chili powder. Cook until golden brown on both sides (about 7–8 minutes per side).
- Remove chicken from the skillet and let cool slightly before shredding with two forks.
- Spread tortilla chips evenly on a large baking sheet. Layer shredded chicken over the chips, followed by shredded cheese and jalapeños.
- Bake in the preheated oven for about 10 minutes or until the cheese is bubbly and starting to brown.
- Remove from the oven and top with pico de gallo, sour cream dollops, and chopped cilantro. Serve immediately.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 75mg
Keywords: Marinate the chicken for enhanced flavor. Feel free to use pulled pork or roasted veggies as toppings for variety. Store leftovers in an airtight container and reheat in the oven at 350°F for best results.