Chicken Nachos

Spicy and unique, these chicken nachos will bring the whole family together for a feast to remember. The pleasant crunch of tortilla chips topped with tender chicken, melty cheese, spicy jalapenos, and sour cream is a sure hit. You just might institute a weekly nacho night after you try this super easy recipe!

Course Appetizer

Cuisine Mexican, Tex Mex

Diet Gluten Free

Prep Time 10

Cook Time 5

Total Time 15

Servings

Calories 357kcal

Author Imma

Ingredients

1 pound chicken breasts
2 tablespoons cooking oil
¼ cup water
2 tablespoons taco seasoning
½ tablespoon tomato paste
1 11-ounce bag tortilla chips
1½ cup mild cheddar cheese, shredded
1½ cup Monterey jack cheese, shredded
4 scallions, chopped
½ cup tomatoes, chopped
1 jalapeno, thinly sliced
Sour cream, for serving
Cilantro, for serving

Instructions

Preheat oven to 350℉/177℃. Cut the chicken into bite sides pieces.
Heat your olive oil in a skillet over medium heat. Then place the chicken in the skillet and brown on both sides. Make sure not to overcrowd the pan, cooking the chicken in batches if necessary.
Once the chicken is browned, pour the water into the skillet. Then add the taco seasoning and tomato paste. Stir to combine, then simmer over low heat until your sauce thickens and the chicken is done.
Spread the chips out on a large baking sheet (line the baking sheet with parchment paper for easy cleanup).
Then arrange the cooked chicken on top of the chips. Top with the shredded cheese, and bake for five minutes or until the cheese melts.
Remove from the oven and top with scallions, tomatoes, jalapeño, sour cream, and cilantro before serving. Serve immediately.

Nutrition