Nacho Chicken Recipes

Steps:

• Heat oven to 200C/180C fan/gas 6. Layer up the tortilla chips in an ovenproof dish or baking tray with the chopped chicken, spring onions, cheese and pickled jalapeños. Bake for 8 mins or until the cheese is melted.
• To serve, sprinkle with the coriander and eat with your favourite accompaniments.

Steps:

• Preheat the broiler. Line a baking sheet with foil. Toss the tomatoes, lettuce, red onion, cilantro and lime juice in a medium bowl; season with salt and pepper. Set aside.
• Toss the chicken with the chili powder and a generous pinch each of salt and pepper. Heat the olive oil in a large skillet over high heat. Working in batches, add the chicken and cook, flipping, until well browned but not fully cooked through, about 2 minutes. Transfer to the prepared baking sheet and top evenly with the cheese. Broil until the cheese melts and the chicken is cooked through, about 1 minute.
• Combine the yogurt and 1 tablespoon water in a small bowl. Stir in the lime zest and a pinch of salt.
• Divide the salad among plates and top with the chicken and tortilla chips. Drizzle with the lime yogurt and sprinkle with cilantro and pepper.

Steps:

• In a large bowl, combine the first 7 ingredients; mix well. Crush chips; set aside 1 cup for topping. Add remaining chips to chicken mixture. Spoon into a greased 13x9-in. baking dish; sprinkle with reserved chips. Bake, uncovered, at 350° until cheese is melted and edges are bubbly, 30 minutes. Serve with sliced jalapenos and diced tomatoes if desired.

Steps:

• In a medium bowl, stir together the chicken, vegetable oil, and cayenne pepper. Let stand for 15 minutes, or longer if desired.
• Heat a skillet over medium-high heat. Add the chicken mixture, and fry until chicken is no longer pink. Remove from heat, and set aside.
• Preheat the oven to 325 degrees F (165 degrees C). Spread a thin layer of tortilla chips in a 9x13 inch baking dish. Sprinkle 1/4 of the chicken, 1/4 of the chilies, and 1/4 of the cheese over the chips. Repeat layers ending with cheese on the top.
• Bake for 15 to 20 minutes in the preheated oven, until the cheese is melted and everything is heated through. Serve with your favorite nacho toppings.

Steps:

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

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a 12 inch skillet over medium heat, cook and stir the garlic and white parts of the green onions in canola oil until tender. Mix in shredded chicken, salt and pepper. Toss until well coated with oil. Stir in the salsa.
• Arrange tortilla chips on a large baking sheet. Spoon the chicken mixture over tortilla chips. Top with Cheddar/Monterey Jack cheese blend and tomato. Bake in the preheated oven 10 minutes, or until cheese has melted. Remove from heat and sprinkle with green onion tops before serving.

Steps:

• Heat oven to 190C/170C fan/gas 5. Tip the jar of salsa and the beans with their juice into a pan. Stir in the chicken and coriander, then heat until bubbling.
• Tip the mixture into a shallow ovenproof dish. Top with the tortillas and cheese, then bake for 8 mins. Serve with a salad, preferably including some avocado, and a good squeeze of lime.

Steps:

• Preheat oven to 350 degrees.
• Put chicken breasts in zip-lock bag and pound to flatten somewhat.
• Combine mayonnaise and Italian Seasoning in wide bowl.
• Crush Doritos in a zip-lock into pencil eraser sized pieces (or smaller).
• Roll chicken in the mayo mixture and then roll in Dorito crumbs.
• Place in casserole dish and drizzle with melted butter all over the chicken.
• Bake uncovered thirty minutes.

Steps:

• Combine mayo, salt and Italian seasoning. Spread on both sides of chicken. Dredge chicken in crushed chips.
• Place chicken on lightly greased baking sheet or jelly roll pan. Drizzle with butter.
• Bake at 350 degrees for 20 to 25 minutes or until chicken is done.

Steps:

• Arrange tortilla chips on a 12-in. pizza pan coated with cooking spray. , In a large skillet, cook and stir onion and garlic in oil until tender. Add chicken and taco seasoning. Stir in salsa; heat through. Spoon over chips; sprinkle with cheese. , Bake at 350° for 10-14 minutes or until cheese is melted. Top with tomato and green onions; serve immediately.

Steps:

• Heat oven to 400ºF.
• Place chicken on foil-covered baking sheet. Cut 3 small slits in top of each breast with sharp knife.
• Top with salsa, sour cream and crushed chips.
• Bake 30 min. or until chicken is done (165ºF), topping with cheese after 20 min.