Chicken Nachos Recipe

4.5 3 3
Chicken Nachos Recipe
Chicken Nachos Recipe photo by Taste of Home
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Chicken Nachos Recipe

Read Reviews
4.5 3 3
Publisher Photo
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
MAKES:
8 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
8 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 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 shredded Colby-Monterey Jack cheese
  • 1 plum tomato, seeded and diced
  • 2 green onions, chopped

Directions

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.
Originally published as Chicken Nachos in Taste of Home June/July 2012, p48

Nutritional Facts

1 serving: 276 calories, 13g fat (5g saturated fat), 57mg cholesterol, 584mg sodium, 17g carbohydrate (3g sugars, 1g fiber), 21g protein.

  • 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 shredded Colby-Monterey Jack cheese
  • 1 plum tomato, seeded and diced
  • 2 green onions, chopped
  1. Arrange tortilla chips on a 12-in. pizza pan coated with cooking spray.
  2. 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.
  3. Bake at 350° for 10-14 minutes or until cheese is melted. Top with tomato and green onions; serve immediately. Yield: 8 servings.
Originally published as Chicken Nachos in Taste of Home June/July 2012, p48

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Reviews forChicken Nachos

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MY REVIEW
jetluvs2cook User ID: 1675049 268209
Reviewed Jun. 21, 2017

"I made these for supper tonight and they were so good! I added some cheese sauce and sliced olives! Took it over the top!"

MY REVIEW
lurky27 User ID: 1251896 229484
Reviewed Jul. 13, 2015

"Great with blue tortilla chips. I poached about 1 1/2 lbs chicken first, then shredded it with 2 forks. I omitted the chopped onion & oil, then added garlic & taco seasoning & salsa. After baking, I topped with tomatoes & fresh spinach.

- Theresa"

MY REVIEW
amk4985 User ID: 5118881 118093
Reviewed Jul. 24, 2012

quick and delicious"

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