Restaurant Style Chicken Nachos Recipes

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SHEET PAN CHICKEN NACHOS



Sheet Pan Chicken Nachos image

Loaded with spicy pulled rotisserie chicken and ungodly amounts of cheese, these chicken nachos are hearty and satisfying - and everyone is happy when you say, "Nachos for dinner!"

Categories     Dinner

Time 45m

Yield 10

Number Of Ingredients 19

2 tablespoons extra-virgin olive oil
1 small yellow onion, diced
2 large cloves garlic, roughly chopped
1 (8-oz) can tomato sauce
2 tablespoons minced chipotle peppers in adobo sauce, plus 1 tablespoon sauce from can
¼ teaspoon sugar
1 teaspoon ground cumin
½ teaspoon dried oregano
¼ teaspoon salt
3 cups shredded cooked chicken, from 1 rotisserie chicken
¼ cup fresh chopped cilantro (optional)
1 (13-oz) bag tortilla chips
7 cups (28 oz) shredded Mexican blend cheese
⅔ cup grated pecorino Romano cheese
¼ cup finely sliced scallions, from 2 to 3 scallions
¼ cup fresh chopped cilantro
Guacamole
Sour cream
Limes wedges

Steps:

  • Heat the oil in a large pan over medium heat. Add the onion and garlic and cook, stirring frequently, until soft and translucent, about 5 minutes. Do not brown; reduce the heat if necessary.
  • Add the tomato sauce, chipotle peppers and sauce, sugar, cumin, oregano, and salt. Bring to a gentle boil, then reduce the heat to low and simmer, uncovered, for about 10 minutes. Stir in the chicken and cilantro.
  • Preheat the oven to 425°F and set two racks in the center of the oven.
  • Arrange the tortilla chips in a single layer, overlapping slightly, on two 13 x 18-inch baking sheets. Spread the chicken evenly over the chips, followed by the cheeses.
  • Bake until the cheese is melted, 5 to 8 minutes. Remove the nachos from the oven, then sprinkle with scallions and cilantro. Serve immediately, passing the guacamole, sour cream, and lime wedges separately.
  • Make-Ahead Instructions: The chicken mixture can be made in advance and refrigerated up to 2 days ahead of time. Warm the chicken to room temperature in the microwave before assembling the nachos.
  • Note: The nutritional information does not include the optional ingredients for serving.

Nutrition Facts : Calories 624, Fat 42 g, Carbohydrate 29 g, Protein 32 g, SaturatedFat 18 g, Sugar 3 g, Fiber 2 g, Sodium 677 mg, Cholesterol 115 mg

RESTAURANT-STYLE CHICKEN NACHOS



Restaurant-Style Chicken Nachos image

Refried beans or black beans may be added into the chicken mixture if desired, also, if you are concerned about soggy chips you might want to pre-bake them in the oven for 5-7 minutes insure crispiness, though I have no trouble with the blue tortillas. If you like spicy throw on some sliced jalapeño rings with the tomatoes or add some finely chopped jalapeño into the chicken mixture...you will *love* this! :)

Provided by Kittencalrecipezazz

Categories     Poultry

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 12

1 -2 tablespoon fresh minced garlic
10 green onions, chopped (keep the white and green separated)
3 tablespoons vegetable oil
3 cups cooked chicken breasts (shredded or chopped)
2 -3 tablespoons taco seasoning mix (I just use 1/2 package)
black pepper (to taste)
2 -3 cups prepared salsa (mild, medium or spicy)
0.5 (12 ounce) package blue corn tortilla chips
2 cups shredded Mexican blend cheese (or use cheddar cheese or a blend of cheddar and Monterey Jack)
2 plum tomatoes, chopped
1 cup sliced olive (use black or green)
sour cream (optional and to taste)

Steps:

  • Set oven to 350 degrees F.
  • In a medium skillet over medium heat stir together the garlic with the white parts only of the green onions in oil until tender (about 2-3 minutes).
  • Turn heat to low then add in cooked chicken and with taco seasoning; mix until coated in the oil.
  • Stir in the salsa; mix until combined; remove from heat and season with a little black pepper.
  • Arrange the tortillas on a large baking sheet in a large round.
  • Spoon the chicken mixture over the chips, then sprinkle with the shredded cheese and chopped tomato (or if desired you can add on the tomatoes after baking).
  • Bake in a 350 degree F oven for about 8-10 minutes or until the cheese has melted.
  • Sprinkle with the green parts of onions and olives and dollop with sour cream if desired.
  • Delicious!

Nutrition Facts : Calories 845, Fat 52, SaturatedFat 17.8, Cholesterol 157.5, Sodium 2077.9, Carbohydrate 45.7, Fiber 6.8, Sugar 9.2, Protein 52.1

CHICKEN NACHOS ( RESTAURANT STYLE)



Chicken Nachos ( Restaurant Style) image

Make and share this Chicken Nachos ( Restaurant Style) recipe from Food.com.

Provided by JLBurnell

Categories     Lunch/Snacks

Time 40m

Yield 6 serving(s)

Number Of Ingredients 9

2 garlic cloves, crushed
6 green onions, sliced, white parts and tops separated
3 tablespoons canola oil
1 shredded cooked whole chicken breast
salt and pepper
1 cup salsa
0.5 (12 ounce) package tortilla chips
1 (8 ounce) package shredded cheddar cheese or 1 (8 ounce) package monterey jack cheese, blend
1/2 large tomatoes, diced

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 445.4, Fat 30.2, SaturatedFat 10.5, Cholesterol 70.7, Sodium 637.4, Carbohydrate 22.2, Fiber 2.7, Sugar 2.5, Protein 22.7

CHICKEN NACHOS



Chicken Nachos image

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

2 skinless, boneless chicken breast halves - chopped
2 tablespoons vegetable oil
1 teaspoon cayenne pepper, or to taste
1 (12 ounce) package corn tortilla chips, or as needed
1 (8 ounce) package shredded Mexican-style cheese blend
1 (7 ounce) can diced green chilies, drained

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

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