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Chicken Nachos

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  • Level: Easy
  • Total: 50 min
  • Active: 50 min
  • Yield: 6 servings
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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 


  1. Preheat the oven to 350 degrees F. Sprinkle the taco seasoning and chili powder all over the chicken breasts.
  2. 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.
  3. Shred the chicken with 2 forks, then return the shredded chicken to the liquid and simmer on low until everything is hot and bubbly.
  4. 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.
  5. Serve one dish as is. On the other, layer on the jalapenos, black olives, tomatoes, green onions and sour cream.