RESTAURANT STYLE CHICKEN NACHOS
This delicious and easy to prepare recipe is sure to be a big hit! Hearty enough for a meal. The key is the meat filling -- it also makes a great filling for tacos and quesadillas. This recipe can be modified to meet your own taste. I recommend serving with sour cream and guacamole. Be creative!
Provided by LAURA B.
Categories Appetizers and Snacks Cheese Nachos Recipes
Time 40m
Yield 6
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a 12 inch skillet over medium heat, cook and stir the garlic and white parts of the green onions in canola oil until tender. Mix in shredded chicken, salt and pepper. Toss until well coated with oil. Stir in the salsa.
- Arrange tortilla chips on a large baking sheet. Spoon the chicken mixture over tortilla chips. Top with Cheddar/Monterey Jack cheese blend and tomato. Bake in the preheated oven 10 minutes, or until cheese has melted. Remove from heat and sprinkle with green onion tops before serving.
Nutrition Facts : Calories 406.9 calories, Carbohydrate 24.4 g, Cholesterol 54.2 mg, Fat 25.7 g, Fiber 2.8 g, Protein 21.4 g, SaturatedFat 8.1 g, Sodium 669.6 mg, Sugar 2.4 g
SPICY CHICKEN NACHOS
Provided by Matt Bray
Time 3h
Number Of Ingredients 8
Steps:
- Spray the slow cooker well on all sides with a cooking spray (to limit sticking).
- Place the cubed cheese, salsa, chicken, and black beans in the slow cooker and cover.
- Cook (low heat) for 2 hours. Stir once or twice during the time.
- Mix in the onions, bell peppers, and sour cream and cover.
- Reset slow cooker to high and cook for 45 minutes to an hour.
- Serve with tortilla chips.
SPICY CHICKEN NACHOS
Make and share this Spicy Chicken Nachos recipe from Food.com.
Provided by Chef Stephen McChes
Categories Chicken Breast
Time 1h
Yield 24 chips, 6 serving(s)
Number Of Ingredients 16
Steps:
- To prepare chicken, in a cup combine cumin, oregano, salt. coriander and red pepper. Sprinkle spice mixture on both sides of chicken.
- In 10-inch skillet over medium heat, add olive oil. Once oil is hot, cook chicken for 6 minutes or until no longer pink, turning once. If using chicken thighs, cook for 12 to 15 minutes or until tender and no longer pink, turning occasionally. Cool slightly, shred, and set aside.
- To prepare the bean topping, in a medium saucepan over medium heat, add olive oil. Once oil is hot, cook garlic and onion 5 minutes or until tender, stirring frequently. Add beans and picante sauce; heat through. With fork or potato masher, coarsely mash beans; set aside.
- To prepare the corn chips, heat oven to 400 degrees. Arrange corn tortillas on a large cookie sheet, overlapping slightly to fit. Bake 5 to 7 minutes or until crisp. Cool slightly.
- Arrange corn chips on a large oven-proof serving plate or in a large shallow baking dish. Spoon some bean topping on each com chip. Top with shredded chicken and cheddar cheese. Drizzle with picante sauce. Return to oven and bake 5 minutes or until heated through.
- Sprinkle with coriander.
Nutrition Facts : Calories 348.8, Fat 15.9, SaturatedFat 5, Cholesterol 52.5, Sodium 417.4, Carbohydrate 31.1, Fiber 7, Sugar 1.6, Protein 21.4
CHICKEN NACHOS (SPICY)
This is a rather guessed out recipe. There is a restaurant near my house called Hector and Jimmy's where they make The Super Chicken Nacho which takes up about 1.5 feet by 1.5 feet and serves about 4 people...So I figured I'd take my best shot at it with a few modifications of my own.
Provided by ChefInChicago
Categories Chicken Breast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Pour the 2 tablespoons vegetable oil into a frying pan and heat on medium heat for 2 minutes or until pan is warm.
- Add Chicken breasts to pan and add salt and pepper to your taste, cook chicken thoroughly so there is no pink in the middle of the breast.
- Once the chicken is thoroughly cooked preheat your oven to 350 degrees.
- Remove the chicken from the pan and cut the breasts into very small chunks.
- Optional Step: Once they are in small chunks if you want a better appearances, take to forks and stick the tines of one fork into the the other fork so they form an X shape over each piece of chicken and then spread the forks apart, this should basically'shred' the chicken into tiny little strips.
- Once your chicken is cut/shredded place the chicken back into the frying pan (still on medium) and let it warm again, once the pan is warm stir in the package of taco seasoning with 2/3 cups of water (as directed by the package).
- If you like hot nachos, put in some cayenne pepper (to taste) as well, careful though, it gets spicy quick.
- While the excess water is boiling off of the pan layer a cookie sheet with Tostitos (I also put a layer of aluminum foil under the chips so that all the extra melted cheese doesn't stick to the pan and create a huge hassle to clean later).
- Once your pan is layered with chips, spread half the bag of chedder cheese onto the chips.
- Now take the chicken out of the pan and layer it over the chips evenly.
- Next put the rest of the bag of cheese over the nachos.
- Now place this in the oven for up to 10 minutes, it might take less, just take it out when the cheese is melted.
- Now feel free to add whatever you like to your nachos, in my case it is all the ingredients above that are listed as optional, this should make a great appetizer or even a full meal, kids seem to love it.
Nutrition Facts : Calories 1034.5, Fat 66.3, SaturatedFat 19.7, Cholesterol 132.2, Sodium 1079.3, Carbohydrate 67.7, Fiber 5.6, Sugar 1.5, Protein 44.2
ULTIMATE SPICY NACHOS
Provided by Aaron McCargo Jr.
Time 33m
Yield 4 servings
Number Of Ingredients 14
Steps:
- For the sauce: In medium saucepan over medium heat, add the butter, garlic and jalapeno. Saute for 3 minutes, and then sprinkle in the flour. Cook, stirring frequently, until you create a blond roux, about 5 minutes. Add the milk, cheese and mustard and use a whisk to stir all together. Season with salt and pepper and let cook for 5 minutes on low.
- For the nachos: Shred the chicken and place into a medium bowl. Pour in the barbecue sauce and mix well to combine. Arrange the tortilla chips on a platter and spread the chicken over the chips. Pour the warm cheese sauce over the top and sprinkle with the jalapenos and cilantro. Garnish with dollops of the sour cream.
CHICKEN NACHOS
Provided by Ree Drummond : Food Network
Categories main-dish
Time 50m
Yield 6 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F. Sprinkle the taco seasoning and chili powder all over the chicken breasts.
- Heat the oil in a nonstick skillet over medium-high heat. Add the chicken and saute on both sides until browned, about 5 minutes per side, then remove from the skillet and set aside. To the skillet, add the tomato sauce, hot sauce and 2 cups hot water and bring to a gentle boil.
- Shred the chicken with 2 forks, then return the shredded chicken to the liquid and simmer on low until everything is hot and bubbly.
- Assemble the nachos in 2 ways: Sprinkle a layer of tortilla chips onto 2 ovenproof plates or baking dishes. Sprinkle both with cheese and then a layer of chicken; repeat twice more with each layer getting smaller in circumference. Finish with an extra sprinkling of cheese. Bake just until the cheese melts, 5 to 10 minutes.
- Serve one dish as is. On the other, layer on the jalapenos, black olives, tomatoes, green onions and sour cream.
SUPER CHICKEN NACHOS
Chicken nachos are super delicious and super speedy!
Provided by Betty Crocker Kitchens
Categories Snack
Time 15m
Yield 6
Number Of Ingredients 7
Steps:
- Heat oven to 400°F. Line cookie sheet with foil. Place tortilla chips on cookie sheet. In small bowl, mix avocado, cumin and tomato; spoon over chips. Top with chicken and cheese.
- Bake 3 to 5 minutes or until cheese is melted. Serve with salsa and sour cream.
Nutrition Facts : Calories 280, Carbohydrate 20 g, Cholesterol 35 mg, Fat 1 1/2, Fiber 2 g, Protein 14 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 290 mg, Sugar 1 g, TransFat 0 g
AWESOME CHICKEN NACHOS
This is one of those "feel good" recipes. It is so tasty and easy to make it will also sure to please everyone. You can change it up and make it spicier or not so spicy for the kids. It is a nice dish to have for those Sunday games. The hubby will love you for it.
Provided by BakingGuru
Categories One Dish Meal
Time 2h
Yield 6 serving(s)
Number Of Ingredients 22
Steps:
- For Chicken:.
- Set a wide-mouthed 3-quart saucepan with lid over medium-high heat and add the oil to the pan. Season the chicken pieces with the chili powder and salt and toss the evenly coat. Add the chicken to the pan and sear for 3 minutes per side. Add the onions to the pan and saute for another 3 minutes. Add the garlic to the pan and saute for 1 minute. Pour the chicken stock over the chicken and bring to a boil. Reduce to a low heat and cover. Continue to cook the chicken until very tender, about 1 hour, stir the chicken to shred it and continue to cook, covered, for another 30 minutes. Once the chicken is cooked, stir and mash to shred the chicken meat and add the lime juice to the chicken. Set aside as you prepare the nachos.
- For Nachos:.
- In a medium saucepan, melt the butter over medium-high heat and whisk in the flour. Cook, stirring constantly, for 2 to 3 minutes. Do not allow the flour to color. While whisking constantly, add the milk in a steady stream. Add the green chiles and bring the sauce to a boil. Cook, stirring frequently, for about 5 minutes, or until the sauce is thickened and bubbly. Add the Cheddar, salt, and cayenne pepper and stir until the cheese is melted and the sauce is smooth. Cover and remove from the heat.
- Preheat the oven to 400 degrees F.
- In a large, ovenproof shallow casserole or on a large baking sheet, spread half of the tortilla chips in an even layer. Top with half of the chicken, and half of the Monterey Jack cheese. Top with the remaining tortilla chips and chicken. Pour the hot cheese sauce over the chicken, then evenly spread the remaining grated Monterey Jack over the top. Bake until the cheese is melted and bubbly and the nachos are heated through, 8 to 10 minutes. Garnish with the sliced green onions, sour cream, pickled jalapenos and cilantro. Serve with some pico de gallo or your favorite fresh salsa.
Nutrition Facts : Calories 791.1, Fat 50.7, SaturatedFat 27.4, Cholesterol 207.6, Sodium 1499.6, Carbohydrate 22.4, Fiber 2.4, Sugar 5.6, Protein 61.2
SLOW-COOKER SPICY CHICKEN NACHOS
Liven up the party-or at least the appetizer table-with nachos topped in a spicy, bubbly mix of chicken, cheese, black beans and more. Serve it straight from the slow cooker.
Provided by By Betty Crocker Kitchens
Categories Appetizer
Time 3h
Yield 24
Number Of Ingredients 8
Steps:
- Spray 3- to 4-quart slow cooker with cooking spray. In cooker, place cheese, salsa, beans and chicken.
- Cover; cook on Low heat setting 2 hours, stirring once halfway through cooking.
- Stir in sour cream, bell pepper and onions. Increase heat setting to High. Cover; cook about 45 minutes longer or until mixture is hot.
- Serve with tortilla chips. Topping can be kept warm on Low heat setting up to 2 hours; stir occasionally.
Nutrition Facts : Calories 200, Carbohydrate 17 g, Cholesterol 25 mg, Fat 1/2, Fiber 2 g, Protein 9 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 400 mg, Sugar 3 g, TransFat 0 g
HOMEMADE CHICKEN NACHOS
A super-quick Mexican snack to enjoy with a Margarita or three
Provided by Good Food team
Categories Dinner, Main course
Time 13m
Number Of Ingredients 7
Steps:
- Heat oven to 200C/180C fan/gas 6. Layer up the tortilla chips in an ovenproof dish or baking tray with the chopped chicken, spring onions, cheese and pickled jalapeños. Bake for 8 mins or until the cheese is melted.
- To serve, sprinkle with the coriander and eat with your favourite accompaniments.
Nutrition Facts : Calories 484 calories, Fat 25 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 35 grams carbohydrates, Sugar 5 grams sugar, Fiber 3 grams fiber, Protein 31 grams protein, Sodium 2.28 milligram of sodium
CHOPPED CHICKEN NACHOS RECIPE BY TASTY
Here's what you need: chicken breasts, olive oil, poultry rub, tortilla chips, roasted red pepper, black beans, green onion, garlic, black olive, colby jack cheese
Provided by Lindsey Morales
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 375°F.
- Place chicken breasts in a pan and lightly coat with olive oil. Sprinkle rub over both sides of the chicken. I like to use Tony's Creole Seasoning, but it is a little spicy so be aware of how much you use or use your favorite rub if you don't want spicy.
- Place in the oven for 10 minutes or until a digital thermometer inserted in the thickest part of the chicken reaches 165°F.
- While the chicken is cooking, prepare the other ingredients. Chop the red peppers, rinse the black beans, slice the green onions including most of the green stem, finely dice the garlic, drain the black olives.
- Layer the chips on a baking sheet. Layer the veggies on top of the chips.
- When the chicken is done, allow to cool for 10 minutes. Place on a cutting board and chop into 1-inch pieces.
- Layer the chicken on top of the veggies. Evenly spread the cheese over the top.
- Heat the oven to broil and leave the top rack in the middle spot. You don't want to get too close to the top and accidentally burn the cheese before the rest of the dish heats up. Place the baking sheet in the oven and allow the cheese to melt and the veggies to get warm, about 5 minutes.
- Remove the pan from the oven. I like to use a wide spatula to cut through the chips and cheese to serve.
- Enjoy!
Nutrition Facts : Calories 977 calories, Carbohydrate 25 grams, Fat 69 grams, Fiber 7 grams, Protein 74 grams, Sugar 2 grams
LOADED BBQ CHICKEN NACHOS RECIPE BY TASTY
Here's what you need: canola oil, chicken breast, kosher salt, freshly ground black pepper, garlic powder, chili powder, BBQ sauce, tortilla chips, shredded cheese, red onion, tomato, bacon, fresh parsley, sour cream, avocado
Provided by Tasty
Categories Appetizers
Yield 4 servings
Number Of Ingredients 15
Steps:
- Preheat oven to 350°F (176°C). Heat the oil in a pan over high heat. Cook the chicken with salt, pepper, garlic powder, and chili powder for two to three minutes.
- Add the barbecue sauce and cook until the sauce has reduced by about half, about five minutes. Remove from heat.
- In a large skillet, spread out two large handfuls of tortilla chips. Layer with half of the barbecue chicken, followed by half of the cheese, onion, tomato, bacon, and parsley. Repeat with the remaining ingredients.
- Bake for 15 minutes.
- Drizzle the sour cream and sprinkle the avocado on top. Serve!
- Enjoy!
Nutrition Facts : Calories 1420 calories, Carbohydrate 96 grams, Fat 83 grams, Fiber 9 grams, Protein 73 grams, Sugar 21 grams
SPICY DORITOS® CHICKEN
A nice little twist on breaded chicken!
Provided by Chibey
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 40m
Yield 2
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Place an oven-proof rack on top of a baking sheet.
- Beat egg, water, and cayenne pepper together in a shallow bowl. Mix nacho cheese-flavored chips, bread crumbs, and black pepper together in a separate shallow bowl. Dip chicken into egg mixture until coated; transfer to chip mixture and press to fully cover on both sides. Place coated chicken on the wire rack.
- Bake in the preheated oven until no longer pink in the center and the juices run clear, about 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 294.2 calories, Carbohydrate 19.9 g, Cholesterol 160.1 mg, Fat 10 g, Fiber 2.2 g, Protein 30.8 g, SaturatedFat 2.3 g, Sodium 311.8 mg, Sugar 0.8 g
CHICKEN NACHOS
Simple enough for a snack, hearty enough for a light meal. Fire up the broiler if you're making enough for the family or tuck it into the toaster oven to save on energy for 1 or two. The recipe is sized for one person but can be expanded infinitely. Since you cook on a square of aluminum foil clean-up is easy -- no need to scrub cheese off your plates.
Provided by 3KillerBs
Categories Lunch/Snacks
Time 5m
Yield 1 serving(s)
Number Of Ingredients 7
Steps:
- Arrange tortilla chips on a square of aluminum foil so that they overlap slightly in a compact circle.
- Top with chicken, salsa, optional olives or jalapenos, and preferred cheese.
- Broil 3-5 minutes or until cheese melts.
- Serve with optional sour cream if desired.
Nutrition Facts : Calories 1652.5, Fat 82.3, SaturatedFat 14.7, Cholesterol 29.7, Sodium 1777, Carbohydrate 207.9, Fiber 17.3, Sugar 4.7, Protein 32.1
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
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- 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.
Nutrition Facts : Calories 276 calories, Fat 13g fat (5g saturated fat), Cholesterol 57mg cholesterol, Sodium 584mg sodium, Carbohydrate 17g carbohydrate (3g sugars, Fiber 1g fiber), Protein 21g protein.
CHICKEN CHILI NACHOS
This is a "dash in the pan" dish that's always a hit. The spicy nachos have plenty of chicken and two kinds of beans, so they make a filling snack. -Karen Horning, Rockford, Illinois
Provided by Taste of Home
Categories Appetizers
Time 25m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- In a large skillet coated with cooking spray, saute chicken until no longer pink. Add tomatoes; cook over medium-high heat for 3 minutes or until tomato juice is reduced. Stir in the beans, paprika, cumin and cayenne; cook for 5 minutes or until heated through., Arrange the tortilla chips on 2 large microwave-safe plates; sprinkle each with 1/4 cup cheese. Top with chicken mixture and remaining cheese. Microwave, uncovered, on high for 25-30 seconds or until cheese is melted.
Nutrition Facts : Calories 484 calories, Fat 19g fat (7g saturated fat), Cholesterol 50mg cholesterol, Sodium 754mg sodium, Carbohydrate 54g carbohydrate (2g sugars, Fiber 8g fiber), Protein 26g protein.
KICKIN' BUFFALO CHICKEN NACHOS
These hearty, dude-pleasing nachos are bursting with flavor. The combination of the crunchy tortilla chips with the spicy buffalo chicken and the cool blue cheese dressing make the perfect accompaniment to a frosty cold beverage (or two!) and are great any time of day. The recipe serves 4, but sharing is optional!
Provided by bakingmecrazy
Categories Appetizers and Snacks Cheese Nachos Recipes
Time 30m
Yield 8
Number Of Ingredients 14
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Line a large, rimmed baking sheet with aluminum foil and spray with cooking spray.
- Mix about 1/4 cup blue cheese dressing, cayenne pepper sauce, and butter in a bowl until well blended. Add chicken; toss to coat.
- Spread tortilla chips evenly over prepared baking sheet. Sprinkle tomato, olives, onion, and jalapeno peppers over chips. Spread chicken mixture over vegetables and top with crumbled bacon.
- Combine Mexican cheese blend and Monterey Jack cheese in a bowl; sprinkle evenly over chicken and tortilla chip mixture.
- Bake in the preheated oven until cheese is melted and lightly browned, 10 to 15 minutes. Drizzle with remaining 1/2 cup blue cheese dressing and top with cilantro.
Nutrition Facts : Calories 672.3 calories, Carbohydrate 35.6 g, Cholesterol 89.8 mg, Fat 47.8 g, Fiber 3.2 g, Protein 28 g, SaturatedFat 16.6 g, Sodium 1531.3 mg, Sugar 2.6 g
CHICKEN NACHOS
Super-simple but totally killer nachos! These are to die for with some guacamole, sour cream and salsa. If it's too spicy for you, just leave out the cayenne.
Provided by Michelle
Categories Appetizers and Snacks Cheese Nachos Recipes
Time 40m
Yield 6
Number Of Ingredients 6
Steps:
- In a medium bowl, stir together the chicken, vegetable oil, and cayenne pepper. Let stand for 15 minutes, or longer if desired.
- Heat a skillet over medium-high heat. Add the chicken mixture, and fry until chicken is no longer pink. Remove from heat, and set aside.
- Preheat the oven to 325 degrees F (165 degrees C). Spread a thin layer of tortilla chips in a 9x13 inch baking dish. Sprinkle 1/4 of the chicken, 1/4 of the chilies, and 1/4 of the cheese over the chips. Repeat layers ending with cheese on the top.
- Bake for 15 to 20 minutes in the preheated oven, until the cheese is melted and everything is heated through. Serve with your favorite nacho toppings.
Nutrition Facts : Calories 510.9 calories, Carbohydrate 40 g, Cholesterol 58.8 mg, Fat 30.3 g, Fiber 3.5 g, Protein 21.6 g, SaturatedFat 11.3 g, Sodium 886.1 mg, Sugar 1.6 g
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