Mexican Chicken Nachos Food

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:

• 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.

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.

LOADED CHICKEN FAJITA NACHOS RECIPE BY TASTY

Steps:

• Preheat oven to 350˚F (180˚C).
• Add the chicken breast to a bowl and season with salt, chili powder, garlic powder, and cumin.
• In a large skillet, heat 2 tablespoons vegetable oil and cook chicken until slightly charred and no longer pink. Cook chicken in batches to avoid overcrowding the pan. Remove cooked chicken from the skillet, and transfer into a bowl.
• Heat another tablespoon of oil, add the onions and cook for a couple minutes until onions are slightly translucent.
• Add the garlic and peppers and cook slightly, then remove from heat. Transfer garlic and peppers to the chicken bowl, then top with lime juice.
• Lay down half the tortilla chips on the skillet, followed by half the fajita mixture, and top with pepper Jack and cheddar cheese. Repeat with the remaining ingredients.
• Bake until the cheese has melted, about 15 minutes.
• Add your choice of topping (optional).
• Nutrition Calories: 1799 Fat: 106 grams Carbs: 165 grams Fiber: 18 grams Sugars: 20 grams Protein: 59 grams
• Enjoy!

EASY CHICKEN NACHOS

Steps:

• Cut chicken up into 1/2" cubes.
• Heat oil in skillet over med.
• heat and add chicken.
• Pan fry until almost done and sprinkle taco seasoning mix, stirring to coat.
• When done (no longer pink), set aside to cool slightly.
• In a 13 x 9" casserole arrange half the tortilla chips.
• Spread with one can bean dip (fingers must be used for good spreading!) Sprinkle with half the cheese, half the cooked chicken and half the other desired toppings.
• Repeat layers.
• Bake on 325 until the cheese is melted on both layers.
• Ovens vary so just keep watching them and check the under-layer.
• Serve with salsa, sour cream, diced jalapeno's, guacamole, whatever your heart desires.
• *This is also good made with steak (1/4" cubes) instead of chicken.

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.

MEXICAN CHICKEN NACHOS

Steps:

• Place the ground chicken in a large frying pan and sprinkle with salt, pepper, & onion powder. Brown until no longer pink then drain any excess liquid.
• While the chicken is browning, open the black beans & drain the liquid. Place in a food processor & blend until slightly chunky (like refried beans).
• Pour the enchilada sauce over the chicken then mix in the cheese soup, beans, & taco seasoning.
• Heat until warm then stir in the shredded cheese & sour cream. Stir until cheese is melted.
• Place the chips on plates then pour the desired amount of chicken mixture over them.

COPYCAT FIESTA CHICKEN NACHOS RECIPE

Steps:

• Preheat oven to 350 degrees.
• In a small skillet over medium heat, sauté onion and olive oil until onion starts to brown and soften.
• In a large oven-safe skillet or 9x13" baking dish, place half the golden corn tortilla chips and blue corn tortilla chips. Top with half the sautéed onion, 1/2 cup refried beans (dropped in spoonfuls over the chips), half the chicken, and half the cheese. Repeat layers.
• Bake for 5-8 minutes, until cheese has completely melted.
• Remove from oven and top with pico de gallo, sour cream, guacamole, and cilantro. Serve warm.