Chicken nachos are a fun and delicious dish that everyone loves! This recipe brings together crispy tortilla chips, flavorful shredded chicken, and melted cheese, all topped with fresh guacamole and other tasty toppings. It’s perfect for a party, game night, or a simple family dinner. You can customize the toppings to fit your preferences, making it a versatile choice for any occasion.
Why Make This Recipe
You should make chicken nachos because they are quick to prepare and incredibly satisfying. With the combination of savory chicken, gooey cheese, and fresh toppings, they are sure to please both kids and adults alike. Not only are they delicious, but they’re also great for sharing with friends and family. Plus, if you have leftover chicken or guacamole, you can enjoy them in other meals!
How to Make Chicken Nachos
Ingredients:
- 250g / 8 oz tortilla or plain corn chips (Note 1)
- Shredded chicken for nachos (recipe follows)
- 250g / 8 oz (2.5 cups) shredded cheddar or Monterey Jack cheese (Note 2)
- Quick guacamole (recipe follows)
- Toppings: Sour cream, coriander/cilantro leaves, jalapeno (sliced or chopped)
- 700g / 1.2 lb chicken thighs or breast (skinless boneless) (Note 3)
- 1.5 tbsp olive oil
- 2 tbsp tomato paste
- 2 tsp sugar
- 1 cup (250ml) chicken broth, separated (liquid stock)
- 3 tbsp lime juice (Note 4)
- 1 tbsp olive oil
- 2 garlic cloves (minced)
- 2 tsp EACH garlic powder, onion powder, dried oregano
- 3 tsp EACH cumin powder, paprika
- 1/2 tsp cayenne pepper (optional)
- 1/2 tsp salt and pepper (each)
- 2 avocados (medium)
- 3 tbsp coriander/cilantro (roughly chopped)
- 2 tbsp lime juice (1 large)
Directions:
Chicken for Nachos:
- Heat 1.5 tbsp of olive oil in a large pan over medium heat.
- Add garlic and sauté until fragrant.
- Stir in the tomato paste, sugar, chicken broth, lime juice, and seasonings (garlic powder, onion powder, dried oregano, cumin powder, paprika, cayenne pepper, salt, and pepper).
- Add the chicken and simmer until cooked through. Shred the chicken with two forks and mix it with the sauce.
Quick Guacamole:
- In a bowl, mash the avocados.
- Mix in the chopped coriander/cilantro and lime juice.
Nachos:
- Preheat your oven to 200°C (400°F).
- On a baking tray, spread the tortilla chips.
- Top with the shredded chicken and shredded cheese.
- Bake for about 10 minutes until the cheese melts.
How to Serve Chicken Nachos
Serve the chicken nachos hot from the oven. Top them with generous scoops of quick guacamole, sour cream, cilantro/coriander leaves, and sliced jalapenos. Use a spatula to serve them right onto plates, allowing everyone to dive in!
How to Store Chicken Nachos
If you have leftovers, it’s best to store the chicken and toppings separately. Place the chicken nachos in an airtight container and keep them in the fridge for up to two days. Reheat them in the oven before serving again. Guacamole can be kept in a container with plastic wrap pressed against the surface to prevent browning, but it’s best fresh.
Tips to Make Chicken Nachos
- Make sure to not overload the chips with too much chicken and cheese to avoid sogginess.
- Experiment with different cheeses for a unique flavor.
- For a spicier kick, add more jalapenos or use pepper jack cheese.
Variation
You can make vegetarian nachos by using black beans and corn instead of chicken. Other toppings like diced tomatoes, olives, and different cheeses can also be included for variety.
FAQs
Q: Can I use leftover chicken?
A: Yes, leftover chicken works great for this recipe. Just shred it and mix with the sauce before adding to the nachos.
Q: How can I make it healthier?
A: Use baked tortilla chips and add more vegetables as toppings, like diced tomatoes or bell peppers.
Q: Can I freeze chicken nachos?
A: It’s not recommended to freeze nachos once assembled, as the chips can become soggy. However, you can freeze the shredded chicken and use it later to make fresh nachos.
Chicken Nachos
Ingredients
Tortilla Chips
- 250 g tortilla or plain corn chips Note 1
Shredded Chicken
- 700 g chicken thighs or breast (skinless boneless) Note 3
- 1.5 tbsp olive oil
- 2 tbsp tomato paste
- 2 tsp sugar
- 1 cup chicken broth, separated liquid stock
- 3 tbsp lime juice Note 4
- 1 tbsp olive oil
- 2 cloves garlic, minced
- 2 tsp garlic powder
- 2 tsp onion powder
- 2 tsp dried oregano
- 3 tsp cumin powder
- 3 tsp paprika
- ½ tsp cayenne pepper optional
- ½ tsp salt
- ½ tsp pepper
Quick Guacamole
- 2 medium avocados
- 3 tbsp coriander/cilantro, roughly chopped
- 2 tbsp lime juice from 1 large lime
Toppings
- to taste sour cream
- to taste coriander/cilantro leaves
- to taste jalapeno, sliced or chopped
Cheese
- 250 g shredded cheddar or Monterey Jack cheese Note 2
Instructions
Chicken for Nachos
- Heat 1.5 tbsp of olive oil in a large pan over medium heat.
- Add garlic and sauté until fragrant.
- Stir in the tomato paste, sugar, chicken broth, lime juice, and seasonings (garlic powder, onion powder, dried oregano, cumin powder, paprika, cayenne pepper, salt, and pepper).
- Add the chicken and simmer until cooked through. Shred the chicken with two forks and mix it with the sauce.
Quick Guacamole
- In a bowl, mash the avocados.
- Mix in the chopped coriander/cilantro and lime juice.
Nachos
- Preheat your oven to 200°C (400°F).
- On a baking tray, spread the tortilla chips.
- Top with the shredded chicken and shredded cheese.
- Bake for about 10 minutes until the cheese melts.
Serving
- Serve the chicken nachos hot from the oven. Top with generous scoops of quick guacamole, sour cream, cilantro/coriander leaves, and sliced jalapenos.
- Use a spatula to serve them right onto plates, allowing everyone to dive in!
