CHICKEN AND CHEESE NACHOS RECIPE RECIPES

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EASY CHICKEN NACHOS RECIPE | KITCHN



Easy Chicken Nachos Recipe | Kitchn image

Want restaurant-style chicken nachos at home? This is your go-to recipe!

Provided by Meghan Splawn

Categories     Dinner    Snack

Total Time 3300S

Prep Time 2400S

Cook Time 900S

Yield 8

Number Of Ingredients 10

1 (15-ounce) can black beans
1 (2.25-ounce) can sliced black olives
12 ounces sharp cheddar or Monterey jack cheese, or a combination (3 cups shredded)
1 small roma tomato
8 medium scallions
1 small jalapeño
1 pound rotisserie chicken meat (from a 4 to 5-pound chicken)
1/2 cup salsa
1 (16-ounce) bag restaurant-style tortilla chips
Sour cream, for serving

Steps:

  • Arrange a rack in the middle of the oven and heat the oven to 425°F. Line a rimmed baking sheet with aluminum foil.
  • Prepare the following, keeping them separate: Drain and rinse 1 can black beans. Drain 1 can sliced black olives. Grate 12 ounces sharp cheddar or Monterey jack cheese on the large holes of a box grater (about 3 cups). Chop 1 roma tomato. Thinly slice 8 scallions and 1 small jalapeño.
  • Shred 1 pound cooked chicken into a medium bowl. Add 1/2 cup salsa and toss to combine.
  • Build the nachos: arrange about half of a 16-ounce bag of tortilla chips on the baking sheet in an even layer. Top with half of the seasoned chicken and a handful of shredded cheese. Layer the remaining chips on top, followed by the remaining chicken and cheese. Sprinkle with the black beans.
  • Bake the nachos until the cheese is melted and the chips around the edges are beginning to brown, about 8 minutes. Just before serving, garnish with the black olives, jalapeño, tomato, dollops of sour cream, and scallions.

Nutrition Facts : SaturatedFatContent 10.4 g, UnsaturatedFatContent 0.0 g, CarbohydrateContent 50.8 g, SugarContent 2.1 g, ServingSize Serves 8, ProteinContent 30.0 g, FatContent 29.9 g, Calories 591 cal, SodiumContent 742.5 mg, FiberContent 7.3 g, CholesterolContent 0 mg

CHICKEN NACHOS RECIPE | REE DRUMMOND | FOOD NETWORK



Chicken Nachos Recipe | Ree Drummond | Food Network image

Provided by Ree Drummond : Food Network

Categories     main-dish

Total Time 50 minutes

Cook Time 50 minutes

Yield 6 servings

Number Of Ingredients 13

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 

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.

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