Description
This Chicken Nachos recipe is a flavorful and satisfying dish perfect for sharing. Featuring crispy tortilla chips topped with tender shredded chicken seasoned with a blend of spices, melted cheddar or Monterey Jack cheese, quick homemade guacamole, and classic toppings like sour cream, cilantro, and jalapenos. It’s a delicious combination of textures and tastes, ideal for snack time, gatherings, or a casual meal.
Ingredients
Scale
For the Chicken:
- 700 g / 1.2 lb skinless boneless chicken thighs or breast
- 1.5 tbsp olive oil
- 2 tbsp tomato paste
- 2 tsp sugar
- 1 cup (250 ml) chicken broth (separated)
- 3 tbsp lime juice
- 1 tbsp olive oil
- 2 garlic cloves, minced
- 2 tsp garlic powder
- 2 tsp onion powder
- 2 tsp dried oregano
- 3 tsp cumin powder
- 3 tsp paprika
- 1/2 tsp cayenne pepper (optional)
- 1/2 tsp salt
- 1/2 tsp black pepper
For the Nachos Assembly:
- 250 g / 8 oz tortilla or plain corn chips
- 250 g / 8 oz (2.5 cups) shredded cheddar or Monterey Jack cheese
- Sour cream, for topping
- Sliced or chopped jalapenos, for topping
- Coriander / cilantro leaves, for garnish
For the Quick Guacamole:
- 2 medium avocados
- 3 tbsp coriander/cilantro, roughly chopped
- 2 tbsp lime juice (from 1 large lime)
Instructions
- Prepare the Shredded Chicken: Heat 1.5 tbsp olive oil in a skillet over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute. Add the tomato paste, sugar, and spices: garlic powder, onion powder, dried oregano, cumin, paprika, cayenne pepper, salt, and black pepper. Stir well to combine the mixture.
- Cook the Chicken: Add the chicken thighs or breasts to the skillet and toss to coat with the spice and tomato paste mixture. Pour in 1 cup of chicken broth and 3 tbsp lime juice. Cover and simmer on medium-low heat for about 20-25 minutes or until the chicken is cooked through and tender. Remove chicken and shred using two forks.
- Reduce Sauce: Increase heat to medium-high and reduce the remaining liquid in the skillet to a slightly thickened sauce. Return shredded chicken to the skillet and toss to coat evenly. Keep warm.
- Make Quick Guacamole: In a bowl, mash the avocados until mostly smooth but with some texture remaining. Mix in chopped coriander and lime juice. Season with a pinch of salt if desired.
- Assemble Nachos: Preheat your oven to 375°F (190°C). On a large baking tray or oven-safe dish, spread the tortilla or corn chips evenly. Layer the shredded chicken over the chips, followed by a generous amount of shredded cheese.
- Bake: Bake in the preheated oven for 8-10 minutes or until the cheese is completely melted and bubbly.
- Serve: Remove from oven and top the nachos with dollops of quick guacamole, sour cream, sliced or chopped jalapenos, and garnish with fresh coriander/cilantro leaves. Serve immediately.
Notes
- Note 1: You can use either tortilla chips or plain corn chips depending on your preference or availability.
- Note 2: Cheddar or Monterey Jack cheese melts well and gives a nice creamy texture to the nachos.
- Note 3: Both chicken thighs and breasts work, but thighs tend to be juicier and more flavorful.
- Note 4: Freshly squeezed lime juice adds brightness and balances the spice in the chicken.
