Description
These Chicken Nachos are a delicious and satisfying appetizer or meal featuring tender shredded chicken in a flavorful tomato-based sauce, layered over crispy tortilla chips and melted cheese, finished with fresh guacamole, jalapeños, and sour cream. Perfect for sharing, this recipe combines easy-to-make components into a crowd-pleasing dish with a delightful balance of savory, spicy, and fresh flavors.
Ingredients
Nachos Base
- 250g (8 oz) tortilla or plain corn chips
- 250g (8 oz / 2.5 cups) shredded cheddar or Monterey Jack cheese
- Sour cream, for serving
- Coriander/cilantro leaves, for garnish
- Jalapeño, sliced or chopped, for garnish
Shredded Chicken for Nachos
- 700g (1.2 lb) skinless, boneless chicken thighs or breasts
- 1.5 tbsp olive oil
- 2 tbsp tomato paste
- 2 tsp sugar
- 1 cup (250ml) chicken broth, divided
- 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
Quick Guacamole
- 2 medium avocados
- 3 tbsp coriander/cilantro, roughly chopped
- 2 tbsp lime juice (from 1 large lime)
- Salt and pepper, to taste
Instructions
- Prepare Nachos Seasoning Paste: In a bowl, combine garlic powder, onion powder, dried oregano, cumin powder, paprika, cayenne pepper (if using), salt, and black pepper with 2 tablespoons of chicken broth. Mix to form a loose seasoning paste.
- Coat Chicken: Add the chicken pieces to the seasoning paste and turn to coat evenly.
- Cook Chicken: Heat 1.5 tablespoons olive oil in a large skillet over medium-high heat. Cook chicken for 3 minutes on each side until lightly browned but not fully cooked through. Remove chicken and set aside in a shallow dish.
- Make Sauce: Return the skillet to the stove. Add the remaining chicken broth, tomato paste, sugar, and scrape in any leftover seasoning paste from the bowl. Stir and scrape the pan base to dissolve ingredients, then bring to a simmer.
- Shred Chicken: While the sauce simmers, shred the chicken using forks or chop it roughly (it may be slightly undercooked but will finish cooking in the sauce).
- Combine Chicken and Sauce: Return shredded chicken to the skillet, toss in the sauce, and simmer for 3 minutes until the sauce thickens and coats the chicken well. Adjust salt to taste. Keep warm.
- Prepare Quick Guacamole: In a bowl, mash avocados with a potato masher to your desired consistency. Add chopped coriander, lime juice, salt, and pepper to taste. Mix well and set aside.
- Preheat Oven: Preheat the oven to 180°C (350°F).
- Assemble Nachos: Spread half of the corn chips in a slightly overlapping layer on a baking tray. Top evenly with half of the warm shredded chicken and half of the shredded cheese.
- Layer and Bake: Add the remaining chips and sprinkle with the remaining cheese. Bake in the oven for about 7 minutes, or until the cheese is melted and bubbly.
- Garnish and Serve: Remove from oven and garnish with fresh coriander/cilantro leaves and sliced jalapeños. Serve immediately with the quick guacamole and sour cream on the side.
Notes
- Use plain corn chips or tortilla chips; ensure they are sturdy enough to hold toppings.
- Shredded cheese like cheddar or Monterey Jack provides great melting properties and flavor.
- Chicken thighs offer more juiciness, but breasts can be used for a leaner version.
- Lime juice adds freshness and balances the savory sauce and creamy guacamole.
- Adjust cayenne pepper to control the heat level of the chicken seasoning.
- Leftover chicken can be stored separately and reheated with sauce before assembly.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Mexican
