SHEET PAN CHICKEN NACHOS
Loaded with spicy pulled rotisserie chicken and ungodly amounts of cheese, these chicken nachos are hearty and satisfying - and everyone is happy when you say, "Nachos for dinner!"
Categories Dinner
Time 45m
Yield 10
Number Of Ingredients 19
Steps:
- Heat the oil in a large pan over medium heat. Add the onion and garlic and cook, stirring frequently, until soft and translucent, about 5 minutes. Do not brown; reduce the heat if necessary.
- Add the tomato sauce, chipotle peppers and sauce, sugar, cumin, oregano, and salt. Bring to a gentle boil, then reduce the heat to low and simmer, uncovered, for about 10 minutes. Stir in the chicken and cilantro.
- Preheat the oven to 425°F and set two racks in the center of the oven.
- Arrange the tortilla chips in a single layer, overlapping slightly, on two 13 x 18-inch baking sheets. Spread the chicken evenly over the chips, followed by the cheeses.
- Bake until the cheese is melted, 5 to 8 minutes. Remove the nachos from the oven, then sprinkle with scallions and cilantro. Serve immediately, passing the guacamole, sour cream, and lime wedges separately.
- Make-Ahead Instructions: The chicken mixture can be made in advance and refrigerated up to 2 days ahead of time. Warm the chicken to room temperature in the microwave before assembling the nachos.
- Note: The nutritional information does not include the optional ingredients for serving.
Nutrition Facts : Calories 624, Fat 42 g, Carbohydrate 29 g, Protein 32 g, SaturatedFat 18 g, Sugar 3 g, Fiber 2 g, Sodium 677 mg, Cholesterol 115 mg
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.
SKILLET CHICKEN NACHOS
Looking for a dinner ready in 20 minutes? This recipe's delicious nacho mixture is made in your skillet, then spooned onto tortilla chips and sprinkled with cheese and cilantro before serving.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 20m
Yield 6
Number Of Ingredients 10
Steps:
- In 12-inch nonstick skillet, heat oil over medium-high heat. Cook chicken in oil 3 to 5 minutes, stirring occasionally, until no longer pink in center.
- Stir in taco seasoning mix, tomato sauce, bell pepper, beans, corn and 1 cup of the cheese. Reduce heat to medium; cook 3 to 5 minutes, stirring occasionally, until heated through and cheese is melted.
- Divide tortilla chips between 6 plates. Spoon chicken mixture evenly over chips. Sprinkle with remaining 1 cup cheese and the cilantro.
Nutrition Facts : Calories 520, Carbohydrate 38 g, Cholesterol 95 mg, Fat 4, Fiber 5 g, Protein 36 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 1320 mg, Sugar 4 g, TransFat 0 g
SKILLET CHICKEN NACHOS
This is an easy and flavorful shredded chicken for your nachos. It has the typical seasonings you expect from a Tex-Mex dish. The amount of spice can be controlled by the heat of the salsa you use. Very versatile, this can be used for nachos but also tacos and burritos.
Provided by Shanda Bush
Categories Poultry Appetizers
Time 40m
Number Of Ingredients 9
Steps:
- 1. Place cooked chicken breast in a pan.
- 2. Pour picante sauce, Rotel tomatoes, and rinsed and drained black beans over the chicken. Stir together.
- 3. Add seasoning.
- 4. Simmer 15-20 minutes. Serve with tortilla chips.
SKILLET NACHOS
My mom gave me a fundraiser cookbook, and this is the recipe I've used most. My whole family is on board. For toppings, think sour cream, tomatoes, jalapeno and red onion. -Judy Hughes, Waverly, Kansas
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- In a large skillet, cook beef over medium heat until no longer pink, 6-8 minutes, breaking into crumbles; drain. Stir in tomatoes, corn, rice, water, taco seasoning and salt. Bring to a boil. Reduce heat; simmer, covered, until rice is tender and mixture is slightly thickened, 8-10 minutes., Remove from heat; sprinkle with cheese. Let stand, covered, until cheese is melted, about 5 minutes. Divide tortilla chips among 6 plates; spoon beef mixture over chips. Serve with toppings as desired.
Nutrition Facts : Calories 676 calories, Fat 31g fat (10g saturated fat), Cholesterol 63mg cholesterol, Sodium 1293mg sodium, Carbohydrate 74g carbohydrate (4g sugars, Fiber 4g fiber), Protein 25g protein.
SKILLET CHICKEN NACHOS
This is a great appetizer for a party, after making in the skillet you can put in a crockpot to keep hot. I got this recipe from a co-worker. This is so popular, I have guys even asking me for the recipe!
Provided by Golfladee
Categories One Dish Meal
Time 50m
Yield 12 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 340, Fat 16.8, SaturatedFat 5.8, Cholesterol 44, Sodium 731.8, Carbohydrate 30.9, Fiber 5, Sugar 2.7, Protein 18.3
SKILLET CHICKEN NACHOS
Here's a tasty twist on the usual chicken and rice skillet. Serve them up as nachos, topped with tortilla chips, veggies and salsa.
Provided by My Food and Family
Categories Home
Time 20m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Cook chicken in large skillet on medium-high heat 5 to 7 min. or until done, stirring occasionally; drain.
- Return chicken to skillet. Stir in water, rice and seasoning mix. Bring to boil. Remove from heat.
- Stir in cheese; cover. Let stand 5 min. Spoon onto platter; top with remaining ingredients.
Nutrition Facts : Calories 330, Fat 13 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 75 mg, Sodium 620 mg, Carbohydrate 34 g, Fiber 2 g, Sugar 2 g, Protein 21 g
EMERIL'S SHREDDED CHICKEN NACHOS
Every once in a great while, Emeril impresses me with a dish. This was one of them. This one looked SO incredibly good and rich. The cheese sauce I think was what got to me. I just can't get enough of a good cheese sauce. There are a ton of ingredients, but don't let that keep you from fixing these up. It does make quite a bit, but they'll probably go fast. Be sure to set around some salsa or pico, sour cream, jalapeños, and watch 'em disappear! NOTE: I condensed the directions down and left out the Pico recipe included. I can't eat pico, but feel free to use your favorite recipe or your favorite salsa.
Provided by Redneck Epicurean
Categories Lunch/Snacks
Time 2h
Yield 6 serving(s)
Number Of Ingredients 21
Steps:
- In a 3-quart saucepan with lid heat the oil to the pan to medium-high.
- 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 sauté for another 3 minutes.
- Add the garlic to the pan and sauté 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.
- In a medium saucepan, melt the butter over medium-high heat and whisk in the flour.
- Cook, stirring constantly, for 2 to 3 minutes, but do not allow the flour to color.
- While whisking constantly, add the milk in a steady stream.
- Add the green chilies 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, 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 jalapeños and cilantro.
Nutrition Facts : Calories 789.7, Fat 52.4, SaturatedFat 27.3, Cholesterol 219, Sodium 1597.1, Carbohydrate 21.5, Fiber 2.6, Sugar 6.5, Protein 58.2
SKILLET NACHOS
This is a snap to make. To save on chopping time, you can use 1 cup of well-drained canned or frozen (thawed) whole kernel corn instead of the zucchini.
Provided by CookingONTheSide
Categories One Dish Meal
Time 17m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Heat oil in 12-inch skillet over high heat. Add bell pepper and zucchini; stir-fry about 2 minutes or until vegetables are crisp-tender.
- Stir in beans and 1/2 cup of the salsa; cook until hot. Remove mixture from skillet.
- Wipe skillet clean. Arrange tortilla chips in a single layer in skillet. Spoon vegetable mixture onto chips. Sprinkle with cheese.
- Cover and cook over medium-high heat about 5 minutes or until cheese is melted. Sprinkle with olives. Serve with remaining 1/2 cup salsa.
Nutrition Facts : Calories 345.2, Fat 22.6, SaturatedFat 9.3, Cholesterol 37.7, Sodium 728.8, Carbohydrate 24.1, Fiber 3.4, Sugar 4.1, Protein 14.1
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