Perfect for watching the big game or whenever you want to chill and snack, Chicken Nachos are a cinch to make!
Wouldn’t it be amazing if your nickname became the word for a delicious, cheesy, addictive food? That’s exactly what happened to Ignacio Anaya, a Mexican maitre d’ in the 1940s. His nickname was “Nacho” and his idea of fried corn tortillas covered in melted cheese and pickled jalapenos became popular at his restaurant, Victory Club. Thanks to his ingenuity, we can indulge in the concoction now beloved by ballpark fans, game-watchers, and serious snackers!
There have been countless variations on the original chip-cheese-jalapeno nachos. Adding in protein like ground beef, beans, or chicken is a great way to make this yummy snack a meal. And the toppings are totally up for grabs too – layer on whatever you like or let people add their own after the nachos have baked.
While nachos of any kind are always great, making enough of them for a crowd can be challenging. Our Chicken Nachos recipe is a lifesaver! By cooking the protein, veggies, and seasonings in a skillet, you can finish them in the oven and have plenty to serve, versus doling out a serving at a time. The oven finish is a great solution and ensures that the chips themselves are warm and crispy, not soggy.
Can I use pre-packaged shredded cheese?
The convenience of picking up a bag of pre-shredded cheese for a recipe like Chicken Nachos is undeniable. And if it makes your life easier, go for it. However, any bag of pre-shredded cheese you buy is going to have additives in it so the shreds don’t stick together. Sometimes it’s something as harmless as potato starch, but it can also be yucky additives that give the cheese a waxy texture. For ultimate melting, shred your own cheese from a block of Monterey Jack and/or Cheddar. Yes, it takes a bit more time and you’ll have to wash your cheese grater, but for a dish like nachos, it’s worth it!
Top Tips For Perfect Chicken Nachos
- Line your pan! Use parchment paper or foil to line your baking pan for easy cleanup
- DON’T skimp on cheese! Nachos are all about the cheese. Add more than 8 oz shredded if you like.
- Short on time? Use shredded rotisserie chicken instead of cooking your own. Just warm as directed.
- Make a toppings bar! If serving to a group, skip Step 6. Set out all the toppings and let guests top as desired. Everyone’s happy!
How to Make Ahead and Store?
You can make the chicken, garlic, and onions ahead of time (through Step 3, above) and store in an airtight container for up to 2 days. Simply pick up where you left off and follow the instructions to finish the nachos. Leftovers are a bit tricky – the chips will get soggy in the refrigerator, so if you store leftover nachos in the fridge, microwave them before serving and possibly give them a pop under the broiler to give the chips some crunch again. Just 1-2 minutes in the broiler should do it (leave oven door open to keep an eye on them).
Serving Suggestions
Margaritas are a must! But other serving suggestions include our Esquites (Mexican Corn Salad), Delicious Taco Popcorn, or Cowboy Caviar Dip. Any of these sides would round out Chicken Nachos and you’d have plenty to feed a crowd.
Chicken Nachos recipe
Ingredients
- 3 tablespoons canola oil
- 6 green onions sliced, white parts and tops separated
- 2 cloves garlic minced
- 1 whole chicken breast cooked and shredded
- Salt and pepper to taste
- 1 cup salsa your choice of mild or spicy
- 6 ounces tortilla chips
- 8 ounces shredded Cheddar/Monterey Jack cheese blend
- 1/2 large tomato diced
Instructions
- Preheat and prep. Start by preheating your oven to 350°F and gathering all your ingredients for a smooth cooking process.
- Cook aromatics. In a skillet over medium heat, warm the canola oil. Add the white parts of the green onions and minced garlic, cooking until the onions are tender and fragrant.
- Season chicken. To the skillet, add the shredded chicken, season with salt and pepper, and toss to coat evenly. Stir in the salsa and warm through.
- Assemble nachos. On a large baking sheet, spread out the tortilla chips. Evenly spoon the chicken mixture over the chips, then sprinkle with the shredded cheese and diced tomato.
- Bake to perfection. Place the baking sheet in the oven and bake until the cheese is melted and bubbly, about 10 minutes.
- Garnish and serve. Remove the nachos from the oven and sprinkle with the green onion tops. Serve immediately while hot and enjoy!
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