Chicken Nachos

Total Time:
40 min
Prep:
10 min
Cook:
30 min

Yield:
6 servings
Level:
Easy

Ingredients
  • 2 tablespoons taco seasoning
  • 2 tablespoons chili powder
  • 4 boneless, skinless chicken breasts
  • 1/4 cup olive oil
  • 8 ounces tomato sauce
  • A few dashes hot sauce
  • 1 large bag tortilla chips
  • 3 cups grated Cheddar-Jack (approximately -- you may need more or less)
  • 1/4 cup jarred jalapeno slices
  • 1/4 cup chopped pitted black olives
  • 3 tomatoes, finely chopped
  • 3 green onions, green and white parts, finely chopped
  • 1/4 cup sour cream
Directions
Watch how to make this recipe.
  • 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.


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    This recipe is featured in:

    The Best Game-Day Party Recipes