Chicken Nachos

I love nachos!!!  Yep, three exclamation points.  Besides being delicious they are quick and easy to make.  Take a few tortillas, cover with your favorite ingredients, and then coat with cheese.  Melt and serve.  Howe easy can that be.    My favorite type of Nachos are Chicken Nachos.

Top with some sour cream and you have a great meal.

Cube the chicken and then place the chicken in a zip top bag and add the marinade ingredients.  Mix it around making sure that the ingredients touch all of the exposed surfaces of the chicken.  Let sit 20 minutes to overnight.  This can be done the day before making it an even quicker meal.

Next heat a skillet to medium/high.  Add 1 tbs of oil to the pan and then add the marinated chicken.  Saute’ until the chicken is fully cooked.  About 6-8 minutes.

Layer a sheet pan with aluminum foil or parchment paper.  Then cover with tortilla chips.  Restaurant style chips are perfect for nachos as they naturally bend up in one direction and all you to fill them easily.  I also find that assembling the nachos one by one makes for the perfect appetizer.  Granted this takes a little more time, but the finished product is awesome!!

Fill each chip up with chicken.  Then coat each chip in a layer of salsa, black beans and a jalapeno or two. Finally cover with cheddar cheese.

Preheat the broiler to high.  Then place the pan in the broiler about 4 inches from the heat.  Cook for 4-5 minutes or until the cheese is melted and starting to brown.

Remove from the oven and top with sour cream and serve.

Quick simple and delicious nachos.

Chicken Nachos

Restaurant-quality chicken nachos in 30 minutes. Crispy chips, seasoned chicken, melted cheddar, and all your favorite toppings.

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Prep Time 15 hours hrs

Cook Time 15 hours hrs

Total Time 1 day d 6 hours hrs

Servings: 4 servings

Course: Appetizer

Cuisine: Mexican

Ingredients Method Notes

Ingredients

  

Chicken Marinade

• 1-2 lbs boneless skinless chicken breasts 3-4 breasts
• 1 tsp salt fine sea or kosher
• 1/2 tsp dried oregano
• 2 cloves garlic
• 1 tsp pepper
• 1 tsp chili powder
• 1/2 tsp cumin
• 1 tsp onion powder
• 3 tbsp olive oil
• 1 lime squeezed

Toppings

• 1/2 cup salsa homemade or store-bought
• 1/4 cup sour cream
• 8 oz jar jalapeños
• 14 oz can black beans
• 2 cups cheddar cheese
• Tortilla chips restaurant style preferred

Method

 

1. Cube the chicken and place in a zip-top bag. Add all marinade ingredients and mix until chicken is coated. Let sit 20 minutes to overnight.
2. Heat a skillet to medium-high. Add 1 tbsp oil and sauté marinated chicken until fully cooked, about 6-8 minutes.
3. Line a sheet pan with foil or parchment. Cover with tortilla chips, assembling one by one for best results.
4. Top each chip with chicken, salsa, black beans, and a jalapeño. Cover generously with cheddar cheese.
5. Preheat broiler to high. Place pan about 4 inches from heat. Broil 4-5 minutes until cheese is melted and starting to brown.
6. Remove from oven, top with sour cream, and serve.

Notes

Equipment: skillet, sheet pan, broiler. Pro tip: Prep the marinade the day before for an even quicker meal. Restaurant-style tortilla chips work best as they naturally cup for filling.

— Rex