Chicken Nachos

why make this recipe

Chicken Nachos are a fantastic dish that brings together bold flavors and satisfying textures. They’re perfect for game days, parties, or just a cozy night in. You get the crunch of chips, the savory goodness of shredded chicken, and the creamy richness of guacamole, all topped off with melted cheese. It’s a meal in one that everyone can enjoy!

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: Start by heating 1.5 tbsp olive oil in a pan. Add the chicken thighs or breasts and cook until golden. Remove from heat and shred the chicken.
In the same pan, add 2 tbsp tomato paste, 2 tsp sugar, and 1 cup of chicken broth. Stir well. Add the shredded chicken to this mixture along with the garlic, garlic powder, onion powder, oregano, cumin, paprika, cayenne pepper (if using), salt, and pepper. Mix thoroughly. Let it cook for a few minutes to combine flavors.
Quick Guacamole: In a bowl, mash the avocados. Add 3 tbsp chopped coriander/cilantro and 2 tbsp lime juice. Mix until smooth and set aside.
Nachos: Preheat your oven to 180°C (350°F). Spread tortilla chips on a baking tray. Top them with the shredded chicken mixture and cover with shredded cheese.
Bake in the preheated oven for about 10-15 minutes or until the cheese is melted and bubbly.
Once done, remove from the oven. Top with quick guacamole, sour cream, jalapenos, and fresh coriander/cilantro leaves.

how to serve Chicken Nachos

Serve Chicken Nachos hot from the oven. They are best enjoyed fresh, right after baking. You can offer extra toppings like salsa, more guacamole, or sliced jalapenos on the side for everyone to customize their plate!

how to store Chicken Nachos

If you have leftovers, you can store them in an airtight container in the fridge for up to 2 days. Reheat in the oven to keep the chips somewhat crispy. It’s better to store the guacamole separately to prevent it from browning.

tips to make Chicken Nachos

For extra flavor, marinate your chicken in lime juice and spices a few hours before cooking.
Feel free to substitute with different cheeses like pepper jack for a spicy kick!
Add black beans, corn, or diced tomatoes for extra texture and flavor.

variation

You can make a vegetarian version by using beans and replacing chicken with sautéed vegetables like bell peppers and onions. These will give you a wholesome meal while keeping the dish delicious!

FAQs

1. Can I use any type of chips?
Yes, you can use any tortilla chips or corn chips that you prefer.

2. How can I make shredded chicken quickly?
You can use a rotisserie chicken from the store for a faster option. Just shred the meat and use it for your nachos.

3. Can I prepare Chicken Nachos in advance?
While nachos are best fresh, you can prepare the chicken and guacamole ahead of time. Just assemble the nachos just before baking.