Chunky Chicken Nachos Food

CHICKEN NACHOS

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.

CHUNKY CHICKEN NACHOS

Steps:

• Arrange chips on a large microwavable platter.
• Top with 1 cup of cheese, chicken, salsa, olives and remaining cheese.
• Microwave on High 3 to 4 Minutes or until cheese is melted, turning platter halfway through cooking time.

SHREDDED CHICKEN NACHOS

Steps:

• In a 3 1/2 quart to 4 quart slow cooker, place chicken thighs.
• Sprinkle with taco seasoning mix.
• Top with beans, tomatoes, chilies, and lime juice.
• Cover and cook on low heat setting for 7 to 8 hours.
• Just before serving, place topping ingredients in individual serving dishes.
• Remove chicken from slow cooker and place on cutting board.
• Mash beans with slow cooker.
• Shred chicken with 2 forks and return to slow cooker to mix well.
• To serve, have guests place tortilla chips on serving plates.
• Spoon 1/2 cup chicken mixture onto chips.
• Top nachos with desired toppings.
• Chicken mixture can be held on low heat setting up to 2 hours.

CHICKEN NACHOS

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.

RESTAURANT-STYLE CHICKEN NACHOS

Steps:

• Set oven to 350 degrees F.
• In a medium skillet over medium heat stir together the garlic with the white parts only of the green onions in oil until tender (about 2-3 minutes).
• Turn heat to low then add in cooked chicken and with taco seasoning; mix until coated in the oil.
• Stir in the salsa; mix until combined; remove from heat and season with a little black pepper.
• Arrange the tortillas on a large baking sheet in a large round.
• Spoon the chicken mixture over the chips, then sprinkle with the shredded cheese and chopped tomato (or if desired you can add on the tomatoes after baking).
• Bake in a 350 degree F oven for about 8-10 minutes or until the cheese has melted.
• Sprinkle with the green parts of onions and olives and dollop with sour cream if desired.
• Delicious!

HOMEMADE CHICKEN NACHOS

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.

EASY CHICKEN NACHOS

Steps:

• Spread tortilla chips on baking sheet.
• Top chips with chicken.
• Sprinkle with taco seasoning, then with cheese.
• Bake in 375 degree oven 10 minutes or until cheese is melted.
• Serve with your favorite toppings.

CHICKEN NACHOS ( RESTAURANT STYLE)

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.

SKILLET CHICKEN NACHOS

Steps:

• Combine all ingredients, except cheddar cheese in skillet over medium heat.
• Bring to a boil, reduce heat and simmer for about 10 minutes.
• Stir in cheese until melted (or if keeping in crockpot, I usually put on the side, when serving).
• Serve with tortilla chips.