Supreme Chicken Nachos Recipes

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RESTAURANT STYLE CHICKEN NACHOS

This delicious and easy to prepare recipe is sure to be a big hit! Hearty enough for a meal. The key is the meat filling -- it also makes a great filling for tacos and quesadillas. This recipe can be modified to meet your own taste. I recommend serving with sour cream and guacamole. Be creative!

Provided by LAURA B.

Categories     Appetizers and Snacks     Cheese     Nachos Recipes

Time 40m

Yield 6

Number Of Ingredients 9



Restaurant Style Chicken Nachos image

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.

Nutrition Facts : Calories 406.9 calories, Carbohydrate 24.4 g, Cholesterol 54.2 mg, Fat 25.7 g, Fiber 2.8 g, Protein 21.4 g, SaturatedFat 8.1 g, Sodium 669.6 mg, Sugar 2.4 g

2 cloves garlic, crushed
6 green onions, sliced, white parts and tops separated
3 tablespoons canola oil
1 shredded, cooked, whole chicken breast
salt and pepper to taste
1 cup salsa
½ (12 ounce) package tortilla chips
1 (8 ounce) package shredded Cheddar/Monterey Jack cheese blend
½ large tomato, diced

CHICKEN NACHOS

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 50m

Yield 6 servings

Number Of Ingredients 13



Chicken Nachos image

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.

2 tablespoons taco seasoning
2 tablespoons chili powder
4 boneless, skinless chicken breasts
1/4 cup olive oil
8 ounces tomato sauce
A few dashes hot sauce
1 large bag tortilla chips
3 cups grated Cheddar-Jack (approximately -- you may need more or less)
1/4 cup jarred jalapeno slices
1/4 cup chopped pitted black olives
3 tomatoes, finely chopped
3 green onions, green and white parts, finely chopped
1/4 cup sour cream

SUPREME CHICKEN NACHOS

Love, Love ,Love Nachos! Love the crunch of the tortilla chips and the melted cheese. Mmmm.

Provided by Jody Wood

Categories     Other Main Dishes

Time 23m

Number Of Ingredients 10



Supreme Chicken Nachos image

Steps:

  • 1. Preheat the oven to broil. Heat the chili in the microwave until hot. You can use any sort of oven safe dish or cast iron skillet. Layer 1/2 of the chips in the dish. Spread 1/2 of the chili, chicken, olives, jalapenos, and cheese over top. Layer the other half of the chips, chili, chicken, olives, jalapenos, and cheese over top.
  • 2. Put in the oven for 4-8 minutes or until the cheese fully melts and the tips of the chips begin to brown. Remove from oven and top with tomatoes, green onions, and cilantro if you wish.
  • 3. Serve with sour cream, salsa, and guacamole.

1 lb cooked and shredded chicken
1 16 oz can of your favorite chili
1-2 bag(s) tortilla chips
1 tomato, diced
½ c jalapenos, sliced
¼ c black olives, sliced
8 oz cheddar and monterey jack cheese, shredded
2 stalk(s) green onions, chopped
2 Tbsp cilantro for garnish
SERVE WITH SOUR CREAM, SALSA, GUACAMOLE

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