CHICKEN NACHOS
Super-simple but totally killer nachos! These are to die for with some guacamole, sour cream and salsa. If it's too spicy for you, just leave out the cayenne.
Provided by Michelle
Categories Appetizers and Snacks Cheese Nachos Recipes
Time 40m
Yield 6
Number Of Ingredients 6
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.
Nutrition Facts : Calories 510.9 calories, Carbohydrate 40 g, Cholesterol 58.8 mg, Fat 30.3 g, Fiber 3.5 g, Protein 21.6 g, SaturatedFat 11.3 g, Sodium 886.1 mg, Sugar 1.6 g
ROASTED CHICKEN NACHOS WITH GREEN CHILI CHEESE SAUCE
These were shown on the Food Network channel. They looked so yummy that I'm going to make them for the Super Bowl. Serve with sour cream and guacamole. To save time buy a rotisserie chicken from the grocery store.
Provided by ChefDebs
Categories Chicken
Time 45m
Yield 8 serving(s)
Number Of Ingredients 19
Steps:
- Bring a pot of water to boil.
- Add the tomatillos, jalapenos, onion and garlic. Simmer for 15 minutes, until the tomatillos are soft.
- Drain, cool slightly and put them in a blender.
- Add the cilantro, lime juice, and cumin. Puree for a few seconds to blend, and then pour in 1/4 cup of water and process to a coarse puree, season with salt.
- You should have about 2 cups of this salsa verde. Put to one side.
- Make a roux by melting the butter over med-low heat in a thick bottomed saucepan. Sprinkle in the flour, stirring constantly to prevent lumps. Cook for 2 minutes, then gradually whisk in the chicken stock and simmer for 5 minutes to thicken.
- Fold in 2 cups of the shredded Jack cheese, and mix until melted into the sauce.
- Stir in the prepared salsa verde until incorporated and remove from the heat.
- Make the salsa by combining the cherry tomatoes, onions, jalapeno, cilantro and lime juice in a bowl; season with salt and pepper, tossing to combine.
- To build these awesome nachos: Preheat oven to 350°.
- Get a large oven proof platter and cover it with a few handfuls of tortilla chips, follow with a portion of the shredded chicken, a coating of the cheese sauce, and a nice sprinkle of the remaining jack cheese.
- Make 3 or 4 layers of the nachos.
- Bake until they are all hot and gooey, about 5 to 10 minutes.
- Spoon the salsa over the top of the nachos, and serve with sour cream and guacamole.
Nutrition Facts : Calories 882.9, Fat 48.5, SaturatedFat 19.1, Cholesterol 195, Sodium 761.2, Carbohydrate 48, Fiber 4.4, Sugar 4.3, Protein 63.7
GREEN CHICKEN AND CHEESE ENCHILADAS
Steps:
- Preheat oven to 350 degrees F.
- In a medium skillet, heat the olive oil over medium heat. Add the garlic, onion, and cumin and cook until the vegetables are slightly softened, about 2 minutes. Add the drained spinach and half of the salsa and cook until warmed through. Remove from the heat and stir in the chicken. Season with salt and pepper, to taste.
- Spread 1/2 of the remaining salsa in the bottom of a 10-inch square baking dish or oven-proof skillet. Lay 1 tortilla on the salsa and spread 1/2 the filling over it. Top with another tortilla and spread the remaining filling over it, and top with the last tortilla. Spread the remaining salsa over the tortilla and scatter the cheese over the top.
- Bake for 20 minutes, or until heated through and cheese has melted. Remove from heat and let stand for 5 minutes. Top with green onions, if desired, and cilantro. Top each serving with no more than 1 tablespoon light sour cream, if desired, and serve.
Nutrition Facts : Calories 448 calorie, Fat 18 grams, SaturatedFat 6 grams, Carbohydrate 37 grams, Fiber 11 grams
ROASTED CHICKEN NACHOS WITH GREEN CHILI-CHEESE SAUCE
Provided by Tyler Florence
Categories main-dish
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 21
Steps:
- Bring a pot of water to a boil; add the tomatillos, jalapenos, onion, and garlic. Simmer for 10 to 15 minutes, until the tomatillos are soft. Drain and cool slightly, then put them in a blender. Add the cilantro, lime juice, and cumin. Puree for a few seconds to blend, and then pour in about a 1/4 cup of water and process to a coarse puree; taste and season with a generous pinch of salt. You should have about 2 cups of this salsa verde.
- Make a roux by melting the butter over medium-low heat in a thick-bottomed saucepan. Just as the foam subsides, sprinkle in the flour, stirring constantly with a wooden spoon or whisk to prevent lumps. Cook for 2 to 3 minutes to remove the starchy taste from the flour; don't allow it to brown. Gradually whisk in the chicken stock and simmer for 8 minutes to thicken. Once you have a good base, fold in 2 cups of the shredded Jack cheese; mix until completely melted into a sauce. Stir in the prepared salsa verde until incorporated; remove the green chili cheese sauce from the heat.
- Make a quick salsa by combining the cherry tomatoes, onions, jalapeno, cilantro, and lime juice in a bowl; season with salt and pepper, tossing to combine.
- To build these awesome nachos: Preheat the oven to 350 degrees F. Get a very large oven-proof platter and cover it with a few handfuls of tortilla chips, follow with a portion of the shredded chicken, a coating of the cheese sauce, and a nice sprinkle of the remaining shredded jack. Make 3 or 4 layers of the nachos, depending on the size of the platter. Bake the nachos until they are all hot and gooey, about 5 to 10 minutes.
- Spoon the tomato salsa over the top of the nachos and serve with the sour cream on the side.
EMERIL'S SHREDDED CHICKEN NACHOS
Every once in a great while, Emeril impresses me with a dish. This was one of them. This one looked SO incredibly good and rich. The cheese sauce I think was what got to me. I just can't get enough of a good cheese sauce. There are a ton of ingredients, but don't let that keep you from fixing these up. It does make quite a bit, but they'll probably go fast. Be sure to set around some salsa or pico, sour cream, jalapeños, and watch 'em disappear! NOTE: I condensed the directions down and left out the Pico recipe included. I can't eat pico, but feel free to use your favorite recipe or your favorite salsa.
Provided by Redneck Epicurean
Categories Lunch/Snacks
Time 2h
Yield 6 serving(s)
Number Of Ingredients 21
Steps:
- In a 3-quart saucepan with lid heat the oil to the pan to medium-high.
- Season the chicken pieces with the chili powder and salt and toss the evenly coat.
- Add the chicken to the pan and sear for 3 minutes per side.
- Add the onions to the pan and sauté for another 3 minutes.
- Add the garlic to the pan and sauté for 1 minute.
- Pour the chicken stock over the chicken and bring to a boil.
- Reduce to a low heat and cover; continue to cook the chicken until very tender, about 1 hour.
- Stir the chicken to shred it and continue to cook, covered, for another 30 minutes.
- Once the chicken is cooked, stir and mash to shred the chicken meat and add the lime juice to the chicken.
- Set aside as you prepare the nachos.
- In a medium saucepan, melt the butter over medium-high heat and whisk in the flour.
- Cook, stirring constantly, for 2 to 3 minutes, but do not allow the flour to color.
- While whisking constantly, add the milk in a steady stream.
- Add the green chilies and bring the sauce to a boil.
- Cook, stirring frequently, for about 5 minutes, or until the sauce is thickened and bubbly.
- Add the Cheddar, salt, and cayenne pepper and stir until the cheese is melted and the sauce is smooth.
- Cover and remove from the heat.
- Preheat the oven to 400 degrees F.
- In a large, ovenproof shallow casserole, spread half of the tortilla chips in an even layer.
- Top with half of the chicken, and half of the Monterey Jack cheese.
- Top with the remaining tortilla chips and chicken.
- Pour the hot cheese sauce over the chicken, then evenly spread the remaining grated Monterey Jack over the top.
- Bake until the cheese is melted and bubbly and the nachos are heated through, 8 to 10 minutes.
- Garnish with the sliced green onions, sour cream, pickled jalapeños and cilantro.
Nutrition Facts : Calories 789.7, Fat 52.4, SaturatedFat 27.3, Cholesterol 219, Sodium 1597.1, Carbohydrate 21.5, Fiber 2.6, Sugar 6.5, Protein 58.2
CHICKEN CHILI NACHOS
This is a "dash in the pan" dish that's always a hit. The spicy nachos have plenty of chicken and two kinds of beans, so they make a filling snack. -Karen Horning, Rockford, Illinois
Provided by Taste of Home
Categories Appetizers
Time 25m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- In a large skillet coated with cooking spray, saute chicken until no longer pink. Add tomatoes; cook over medium-high heat for 3 minutes or until tomato juice is reduced. Stir in the beans, paprika, cumin and cayenne; cook for 5 minutes or until heated through., Arrange the tortilla chips on 2 large microwave-safe plates; sprinkle each with 1/4 cup cheese. Top with chicken mixture and remaining cheese. Microwave, uncovered, on high for 25-30 seconds or until cheese is melted.
Nutrition Facts : Calories 484 calories, Fat 19g fat (7g saturated fat), Cholesterol 50mg cholesterol, Sodium 754mg sodium, Carbohydrate 54g carbohydrate (2g sugars, Fiber 8g fiber), Protein 26g protein.
GREEN CHILI AND CHEESE CHICKEN
This is a super-easy weeknight recipe with Mexican flair. Server with Spanish rice, refried beans, and warm tortillas!
Provided by MELISSAINNOVA
Categories World Cuisine Recipes Latin American Mexican
Time 40m
Yield 4
Number Of Ingredients 4
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Coat a 9 inch square baking dish (or similar size) with cooking spray.
- Make a deep cut into the side of each chicken breast half to form a pocket or 'purse'. Stuff 1/4 cup of cheese and about 1 tablespoon of the chilies onto each one. Close, and secure with a toothpick so that the cheese does not escape while in the oven. Place the stuffed chicken into the baking dish. Season with Fajita seasoning, and then sprinkle the remaining cheese and chilies over the top.
- Bake uncovered for 30 minutes in the preheated oven, until the chicken juices run clear, and cheese is melted and lightly browned.
Nutrition Facts : Calories 334.4 calories, Carbohydrate 4.3 g, Cholesterol 120.2 mg, Fat 18.8 g, Fiber 0.4 g, Protein 35.4 g, SaturatedFat 9.6 g, Sodium 792.4 mg, Sugar 0.9 g
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