Chicken Nachos

There’s something incredibly satisfying about sharing a platter of Chicken Nachos with friends and family, especially during game night or a cozy movie marathon. I remember the last time we made them; it was a spontaneous Friday evening, and I had a bag of corn tortillas calling my name. In just minutes, I transformed those humble tortillas and some leftover chicken into a mouthwatering dish that had everyone asking for seconds. The vibrant colors of the toppings and the bubbling cheese made it impossible to resist. Each bite was a perfect blend of crispy, cheesy, and savory flavors that brought back fond memories. Whether it’s a casual hangout or a festive gathering, Chicken Nachos always steals the show and creates an atmosphere of happiness and togetherness. Let me share with you how this deliciousness comes together!

What You Need for Chicken Nachos

Creating Chicken Nachos is all about using fresh, quality ingredients that complement each other beautifully. The core components include tender chicken, flavorful salsa, and crispy tortillas, while optional toppings like cheese and fresh veggies add a personal touch. It’s this harmony of textures and flavors that makes this dish a favorite.

• 1 ¼ pounds boneless, skinless chicken thighs or breasts: These are the star of the dish, providing protein and richness. You can use thighs for added flavor or breasts for a leaner option.
• 1 (16-ounce) jar prepared salsa: Choose your preferred heat level—mild, medium, or spicy. This ingredient brings a burst of flavor and moisture to the nachos.
• 1 tablespoon ground cumin: This warm spice adds depth and an earthy flavor that enhances the overall taste.
• ½ to 1 teaspoon ground chipotle chili pepper: Depending on your heat preference, this spice will give your nachos a nice kick.
• 1 teaspoon dried oregano: A fragrant herb that contributes to the overall flavor profile.
• 1 teaspoon garlic powder: Essential for adding a savory note that everyone loves.
• 1 teaspoon kosher salt: Enhances all the flavors in the dish.
• ¼ cup water: Helps to create a sauce with the chicken and salsa.
• 1 (14.5-ounce) can low sodium pinto beans: Rinsed and drained, these beans add fiber and texture.
• 8 yellow corn tortillas: The base for your nachos; they’ll become crispy and golden.
• Cooking spray: For baking the tortillas to achieve that perfect crunch.
• ½ teaspoon kosher salt: Additional seasoning for the chips.
• 6 ounces Mexican blend cheese: A melty, gooey topping that elevates the nachos.
• Other desired nacho fixin’s: Chopped green onions, sliced black olives, sliced jalapenos, cilantro, diced avocados, diced fresh tomatoes, nonfat plain Greek yogurt, or sour cream for extra flair.

Step by Step Guide for Chicken Nachos

Making Chicken Nachos is a fun and engaging process! Follow along as we break it down into simple steps that guide you through creating this crowd-pleaser. Get ready to enjoy a fantastic meal that’s sure to impress!

1. Start by placing the chicken, salsa, cumin, chipotle chili, oregano, garlic powder, salt, and water in a medium saucepan. Stir to combine the ingredients, ensuring that the chicken is coated well.

2. Bring the mixture to a gentle simmer over medium heat. You’ll know it’s ready when you see small bubbles rising to the surface. It’s crucial to keep an eye on it to avoid burning.

3. Partially cover the pot and simmer for 12 to 14 minutes, or until the chicken reaches an internal temperature of 165°F. Halfway through, use a large spoon to turn the chicken over, allowing the salsa mixture to coat it.

4. Once the chicken is cooked, transfer it to a cutting board. Using two forks, shred the chicken into bite-sized pieces. You can also do this directly in the pot for convenience.

5. Return the shredded chicken to the saucepan and stir in the rinsed and drained pinto beans. Let this simmer for an additional 2 minutes, stirring often until hot and slightly thickened.

6. While the chicken and beans are simmering, preheat your oven to 350°F. Cut the corn tortillas into 6 wedges. I like to cut each tortilla in half and then slice each half into three equal wedges for even baking.

7. Arrange the tortilla wedges in a single layer on two ungreased baking sheets. Bake for 6 minutes. After that, using tongs, flip the chips and lightly coat them with cooking spray. Sprinkle with kosher salt.

8. Rotate the pans between the top and bottom racks, then continue baking for an additional 6 to 9 minutes until they begin to turn golden brown. Remove them from the oven and let them cool.

9. Now, turn your oven to broil. Arrange the cooled tortilla chips on an oven-proof serving platter or pile them onto a baking sheet.

10. Spoon the chicken and bean mixture over the chips, then sprinkle with cheese. Broil for a few minutes until the cheese is melted and bubbly, keeping a close watch to prevent burning.

11. Remove from the oven and sprinkle with any additional toppings you desire, such as chopped green onions, sliced olives, or diced avocados.

12. Finally, dig in and enjoy your homemade Chicken Nachos immediately for the best experience!

Pro Tips and Tweaks

To elevate your Chicken Nachos, I’ve gathered some helpful tips and tweaks that could enhance your experience. Whether you want to try something new or ensure perfection, these suggestions will assist you!

• Storage: Refrigerate leftover nachos in an airtight storage container for up to 2 days. Keep toppings separate from the tortilla chips for best results.
• Freezing: You can freeze the chicken mixture in an airtight freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.
• Reheating: Rewarm nachos on a baking sheet in the oven at 350°F to maintain crispness, or use a microwave if you’re in a hurry.
• Pairing: Serve Chicken Nachos with a refreshing side salad or guacamole for a balanced meal.
• Variations: Experiment with different cheeses, such as pepper jack for a spicy kick or traditional cheddar for a milder flavor.
• Make it vegetarian: Substitute the chicken with grilled vegetables or black beans for a delicious vegetarian option.
• Spice it up: If you like extra heat, use spicy salsa or add some chopped fresh jalapenos on top before serving.

How to Serve Chicken Nachos

Serving Chicken Nachos is truly a joy, as it invites everyone to gather around and enjoy a communal dish. Here are some fantastic ideas on how to serve them:

• Game Night: Chicken Nachos are a must-have for game day or movie nights. Gather your friends, set them up on a coffee table, and let the fun begin!
• Family Gatherings: Perfect for family dinners, this dish will please both adults and children alike. Set up a toppings bar for added fun where everyone can customize their nachos.
• Casual Parties: Whether it’s a birthday bash or a casual get-together, Chicken Nachos fit right in and make serving easy and enjoyable.
• Seasonal Events: For summer barbecues or winter gatherings, nachos are a versatile dish that can adapt to any season with the right toppings.
• Leftover Lunch: Serve leftover nachos for lunch the next day; just reheat and enjoy the deliciousness all over again!
• Side Dish: Use Chicken Nachos as a side to grilled meats or tacos, making them a versatile addition to any meal.
• Festive Occasions: Add a festive flair by incorporating seasonal toppings, like roasted pumpkin during fall!

FAQ

Conclusion

This Chicken Nachos recipe is special because it’s not only delicious but also incredibly easy to make. The combination of crispy tortillas, savory chicken, and melted cheese creates a dish that’s perfect for sharing and enjoying with loved ones. I encourage you to try it at home and make it your own with your favorite toppings. Trust me; once you experience the joy of making and eating these nachos, they’ll quickly become a favorite in your kitchen.

Chicken Nachos

The ultimate comfort food, Chicken Nachos bring together crispy tortillas, tender chicken, and gooey cheese in a delightful combination. Perfect for sharing, this easy weeknight dinner will satisfy your cravings. Make it tonight!

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Servings: 4 servings

Course: Dinner

Cuisine: Mexican

Calories: 450

Ingredients Equipment Method Notes

Ingredients

  

• 1 ¼ pounds boneless, skinless chicken thighs or breasts
• 1 jar prepared salsa choose mild, medium or spicy, depending upon your heat preference
• 1 tablespoon ground cumin
• ½ to 1 teaspoon ground chipotle chili pepper 1 teaspoon will have more of a kick
• 1 teaspoon dried oregano
• 1 teaspoon garlic powder
• 1 teaspoon kosher salt
• ¼ cup water
• 1 can low sodium pinto beans rinsed and drained
• 8 pieces yellow corn tortillas
• to taste Cooking spray
• ½ teaspoon kosher salt
• 6 ounces Mexican blend cheese
• to taste Other desired nacho fixin’s chopped green onions, sliced black olives, sliced jalapenos, cilantro, diced avocados, diced fresh tomatoes, nonfat plain Greek yogurt or sour cream

Equipment

• Blender
• Wooden Spoon
• Mixing Bowl
• Oven
• Cutting Board
• Frying Pan
• Chef's Knife
• Saucepan
• Baking Sheet

Method

 

1. Start by placing the chicken, salsa, cumin, chipotle chili, oregano, garlic powder, salt, and water in a medium saucepan. Stir to combine the ingredients, ensuring that the chicken is coated well.
2. Bring the mixture to a gentle simmer over medium heat. You'll know it’s ready when you see small bubbles rising to the surface. It's crucial to keep an eye on it to avoid burning.
3. Partially cover the pot and simmer for 12 to 14 minutes, or until the chicken reaches an internal temperature of 165°F. Halfway through, use a large spoon to turn the chicken over, allowing the salsa mixture to coat it.
4. Once the chicken is cooked, transfer it to a cutting board. Using two forks, shred the chicken into bite-sized pieces. You can also do this directly in the pot for convenience.
5. Return the shredded chicken to the saucepan and stir in the rinsed and drained pinto beans. Let this simmer for an additional 2 minutes, stirring often until hot and slightly thickened.
6. While the chicken and beans are simmering, preheat your oven to 350°F. Cut the corn tortillas into 6 wedges. I like to cut each tortilla in half and then slice each half into three equal wedges for even baking.
7. Arrange the tortilla wedges in a single layer on two ungreased baking sheets. Bake for 6 minutes. After that, using tongs, flip the chips and lightly coat them with cooking spray. Sprinkle with kosher salt.
8. Rotate the pans between the top and bottom racks, then continue baking for an additional 6 to 9 minutes until they begin to turn golden brown. Remove them from the oven and let them cool.
9. Now, turn your oven to broil. Arrange the cooled tortilla chips on an oven-proof serving platter or pile them onto a baking sheet.
10. Spoon the chicken and bean mixture over the chips, then sprinkle with cheese. Broil for a few minutes until the cheese is melted and bubbly, keeping a close watch to prevent burning.
11. Remove from the oven and sprinkle with any additional toppings you desire, such as chopped green onions, sliced olives, or diced avocados.
12. Finally, dig in and enjoy your homemade Chicken Nachos immediately for the best experience!

Notes

• Storage: Refrigerate leftover nachos in an airtight storage container for up to 2 days. Keep toppings separate from the tortilla chips for best results.
• Freezing: You can freeze the chicken mixture in an airtight freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.
• Reheating: Rewarm nachos on a baking sheet in the oven at 350°F to maintain crispness, or use a microwave if you're in a hurry.
• Pairing: Serve Chicken Nachos with a refreshing side salad or guacamole for a balanced meal.
• Variations: Experiment with different cheeses, such as pepper jack for a spicy kick or traditional cheddar for a milder flavor.
• Make it vegetarian: Substitute the chicken with grilled vegetables or black beans for a delicious vegetarian option.
• Spice it up: If you like extra heat, use spicy salsa or add some chopped fresh jalapenos on top before serving.

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Meet Nora Wells

The Hearth Keeper For me, cooking is about hospitality. I want every recipe we create to make people feel welcome and safe. I love the old ways of cooking cast iron skillets, wooden spoons, and recipes passed down through generations. I work with the team to add that touch of nostalgia to our dishes. Whether we are making a modern pasta or a vintage cake, I’m there to ensure it tastes like home.