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Chicken Nachos


Rate this recipe 4.4/5 (53 Votes)
Chicken Nachos 1 Picture


  • 4 whole Boneless, Skinless Chicken Breasts
  • 2 Tablespoons Taco Seasoning
  • 2 Tablespoons Chili Powder
  • Salt As Needed
  • 1/4 cup Olive Oil
  • 1 can (8 Ounces) Tomato Sauce
  • 2 cups Hot Water
  • Several Dashes Hot Sauce
  • Good Tortilla Chips
  • Cheddar Jack Cheese, Freshly Grated
  • Optional: Pico De Gallo, Sour Cream, Sliced Black Olives, Sliced Green Onions, Cilantro Leaves, Guacamole, Etc.



Step 1

Sprinkle both sides of the chicken breasts with the taco seasoning and chili powder. Rub in the seasoning as much as you can.

Heat the olive oil in a heavy skillet over medium heat. Cook the chicken breasts on both sides until deep golden and totally done in the middle, about 4 minutes per side. Remove from the skillet and let rest for a few minutes.

Whisk in the tomato sauce and the hot water (plus the hot sauce) and bring to a gentle boil. Reduce the heat to low and keep warm. Taste and adjust seasonings (may need salt, depending on the taco seasoning you use.)

Shred the chicken with 2 forks and transfer the shredded chicken to the sauce. Toss to coat it in the sauce and allow to simmer for a few minutes.

To build the nachos, build several layers of chips, cheese, and chicken, ending with a small layer on top. Microwave the dish (or put it in a 350 degree oven if ovenproof) until the cheese is totally melted.

Serve as is or add whatever extras you'd like! Dive into it immediately.


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