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Chicken Nachos

 Chicken Nachos
Everyone needs a go-to nacho recipe. Change this chicken version by using leftover shredded pork or brisket, and barbecue sauce instead of salsa. —Crystal Bruns, Iliff, Colorado
8 ServingsPrep/Total Time: 30 min.


  • 6 cups nacho tortilla chips
  • 1/4 cup finely chopped onion
  • 3 garlic cloves, minced
  • 1 tablespoon canola oil
  • 3 cups shredded cooked chicken breasts
  • 2 tablespoons taco seasoning
  • 1 cup salsa
  • 1 cup (4 ounces) shredded Colby-Monterey Jack cheese
  • 1 plum tomato, seeded and diced
  • 2 green onions, chopped


  • Arrange tortilla chips on a 12-in. pizza pan coated with cooking
  • spray.
  • In a large skillet, cook and stir onion and garlic in oil until
  • tender. Add chicken and taco seasoning. Stir in salsa; heat through.
  • Spoon over chips; sprinkle with cheese.
  • Bake at 350° for 10-14 minutes or until cheese is melted. Top
  • with tomato and green onions; serve immediately. Yield: 8 servings.
Nutritional Facts: 1 serving equals 276 calories, 13 g fat (5 g saturated fat), 57 mg cholesterol, 584 mg sodium, 17 g carbohydrate, 1 g fiber, 21 g protein.

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Chicken Nachos (continued)

Wine: Sweet Red Wine: Enjoy this recipe with a sweet red wine.