Chicken Nachos with Guacamole
Crisp tortilla chips are piled with smoky shredded chicken and melted cheddar, then topped with fresh guacamole, sour cream, cilantro, and jalapeno.
Equipment
- Large skillet
- Rimmed Baking Sheet
- Two forks
- Mixing bowl
- Instant read thermometer
Ingredients
Main Ingredients
- 8 oz tortilla chips sturdy corn chips
- 1 ½ lb boneless skinless chicken thighs or breasts
- 1 ½ tbsp olive oil
- 2 cloves garlic minced
- 2 tbsp tomato paste
- 2 tsp granulated sugar
- 1 cup low sodium chicken broth
- 3 tbsp fresh lime juice for the chicken sauce
- 2 tsp garlic powder
- 2 tsp onion powder
- 2 tsp dried oregano
- 1 tbsp ground cumin
- 1 tbsp paprika
- ½ tsp cayenne pepper optional
- ½ tsp kosher salt for the chicken sauce
- ½ tsp black pepper
- 2 cup shredded sharp cheddar cheese about 8 oz
- 2 ripe avocados for the guacamole
- 3 tbsp chopped fresh cilantro for the guacamole
- 2 tbsp fresh lime juice for the guacamole
- ¼ tsp kosher salt for the guacamole
- ½ cup sour cream for topping
- 2 tbsp sliced jalapeno for topping
- 2 tbsp cilantro leaves for topping
Instructions
Cooking
- Saute the garlic. Warm the oil in a large skillet over medium heat and cook the garlic for 30 seconds until fragrant. Mix the sauce. Stir in the tomato paste, sugar, broth, 3 tablespoons lime juice, and all of the spices, then bring to a gentle simmer.
- Simmer the chicken. Add the chicken and simmer partly covered for 15 to 20 minutes until it reads 165 degrees F. Shred it, stir it into the sauce, and simmer 2 more minutes.
- Mash the guacamole. Combine the avocados, cilantro, 2 tablespoons lime juice, and 1/4 teaspoon salt, leaving the mixture a little chunky. Refrigerate.
- Layer the tray. Heat the oven to 400 degrees F. Spread the chips on a rimmed baking sheet, add the chicken, and top with the cheese.
- Bake. Bake 8 to 10 minutes until the cheese is bubbling at the edges.
- Finish. Top with guacamole, sour cream, cilantro, and jalapeno and serve at once.
Notes
Substitutions: Use black beans and corn in place of the chicken, or rotisserie chicken for a shortcut.
Tips: Keep the chips in a thin layer, bake only until the cheese melts, and add cold toppings after baking.
Storage: Refrigerate the cooked chicken for 3 to 4 days and the guacamole for 1 to 2 days. Store separately from the chips.