Chicken Nachos
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Why I Love This Recipe
Chicken nachos are a guaranteed crowd-pleaser. They're also a chef-pleaser because they are made on a sheet pan, easy to assemble, and quick to clean up, So it's a win-win all the way around! they are great I've had them before and this recipe has 5 stars. even kids can enjoy it.
Ingredients You'll Need
3 cups shredded rotisserie chicken (from 1 rotisserie chicken)
1/2 cup jarred restaurant-style salsa
1 Tbsp. finely chopped chipotle pepper in adobo
1 (12-14 oz.) bag sturdy tortilla chips
6 oz. pepper Jack cheese, shredded (about 1 1/2 cups)
6 oz. mild or medium cheddar cheese, shredded (about 1 1/2 cups)
1 medium-sized avocado, diced (about 1 cup)
1 large beefsteak tomato, seeded and chopped (about 1 1/3 cups)
1 medium-sized jalapeño chile, thinly sliced (optional)
2/3 cup sour cream
1/3 cup chopped cilantro
3 scallions, chopped (about 1/3 cup)
1 lime, cut into wedges
Directions
Prepare oven and pan:
Preheat oven to 400°F. Line a large rimmed baking sheet with aluminum foil.
Season chicken:
Stir together chicken, salsa, and chipotle pepper in adobo in a medium bowl. If chicken is cold, heat in microwave on HIGH, stirring every 45 seconds, until hot.
Layer chips, chicken, and cheese:
Spread half of the chips in an even layer on prepared baking sheet.
Top with half of the chicken and half of the pepper Jack and cheddar cheeses.
Top with remaining chips.
Add remaining chicken and cheeses.
Bake nachos:
Bake 8-10 minutes, or until cheese has melted and begun to brown in places.
Add toppings:
Top with avocado, tomato, cilantro, scallions, jalapeño slices, and sour cream. Serve with lime wedges.
Pairs Well With
salsa, beans.
Questions, Comments & Reviews
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