Chicken Nachos
A bold and satisfying dish featuring layers of crunchy tortilla chips, tender shredded chicken, and melty cheese, perfect for any occasion.
Ingredients
- 1 tablespoon vegetable oil
- 1 small onion (chopped)
- 1 jalapeño pepper (chopped)
- 1 pound skinless chicken breast (or thighs)
- 4 cloves garlic (chopped)
- 1 8-ounce can tomato sauce
- 2 teaspoons chili powder (or taco seasoning)
- 1 teaspoon Mexican oregano
- 1/2 teaspoon cumin
- to taste salt and pepper
- 12 ounces tortilla chips
- 15 ounces salsa con queso (use half for less cheese)
- 2 cups shredded cheddar cheese (or any melty cheese you like)
- 1-2 jalapeño peppers (thinly sliced) (or serrano for more heat)
- Optional Toppings Guacamole, chopped tomato, fresh cilantro, sour cream or Mexican crema
Instructions
- Heat vegetable oil in a large pan over medium heat. Add onion and jalapeño; cook for about 5 minutes until softened. Stir in garlic and cook for another minute.
- Season chicken with salt and pepper. Add to the pan and sear both sides until golden. Pour in tomato sauce, chili powder, oregano, cumin, and more salt and pepper. Stir to combine.
- Lower heat, cover, and simmer for 15 to 20 minutes until chicken is tender. Remove chicken, shred it with two forks, and return to the sauce to absorb flavors.
- Preheat oven to 350°F (175°C). Spread tortilla chips on a large oven-safe tray. Layer with salsa con queso, shredded chicken, cheddar cheese, and jalapeños.
- Bake for about 10 minutes until cheese is melted and bubbly. Top with guacamole, chopped tomatoes, cilantro, and sour cream. Serve immediately.
Send me this recipe!
Just enter your email below and get it sent straight to your inbox!
Notes
Best served hot and fresh. Store leftovers (without toppings) in an airtight container for up to 2 days.