Chicken Nachos
Layered crispy tortilla chips with seasoned chicken, melty cheese, and all your favorite toppings for a satisfying snack or meal.
Equipment
- Medium Saucepan
- Skillet
- Baking Sheet
Ingredients
- 1 pound chicken breasts about 2 large breasts or 3-4 cups cooked, shredded
- 2 teaspoons vegetable oil
- 2 cloves garlic minced
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon chili powder
- 1/2 teaspoon salt
- 1/2 cup salsa
- 16 ounces tortilla chips about 1 full bag
- 15 ounces canned black beans drained and rinsed
- 3 cups shredded cheese cheddar, mozzarella, Monterey Jack, or a blend
- 1 small Roma tomato diced
- 1 fresh jalapeño sliced
- 1/4 cup cilantro leaves
- 1/2 cup sour cream or lime crema
Instructions
- Place chicken breasts in a medium saucepan and cover with water. Bring to a boil, then reduce heat and simmer for 10-12 minutes until cooked through.
- Shred the chicken using two forks and set aside.
- Heat a skillet over medium heat and add vegetable oil. Sauté minced garlic for 30 seconds until fragrant.
- Add cumin, oregano, chili powder, and salt; cook for about a minute.
- Stir in salsa, then add shredded chicken to the skillet, mixing well to coat.
- Preheat your oven to 350°F (175°C). Spread tortilla chips in an even layer on a rimmed baking sheet.
- Layer with seasoned chicken, black beans, and shredded cheese.
- Bake for 5-10 minutes, until cheese is melted and bubbling.
- Remove from oven and top with diced tomatoes, jalapeños, cilantro, sour cream, and avocado.
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Notes
Best served immediately; store components separately to maintain chip crunch.