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Chicken Nachos

Chicken Nachos

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Michelle

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.

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Original recipe yields 6 servings

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Nutrition

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  • Calories:
  • 511 kcal
  • 26%
  • Fat:
  • 30.3 g
  • 47%
  • Carbs:
  • 40g
  • 13%
  • Protein:
  • 21.6 g
  • 43%
  • Cholesterol:
  • 59 mg
  • 20%
  • Sodium:
  • 886 mg
  • 35%

Based on a 2,000 calorie diet

Directions

  1. In a medium bowl, stir together the chicken, vegetable oil, and cayenne pepper. Let stand for 15 minutes, or longer if desired.
  2. 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.
  3. 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.
  4. 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.
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Reviews

ESSENCE2
99
5/8/2006

These nachos were the BOMB!!!!! I made this for lunch yesterday. I did mine a little different though. I read through the reviews first and got the idea of adding taco seasoning to the chicken so I used 1 pack. I also added a lot more cayenne pepper(not sure how much). I used a full 8oz bag of mexican cheese. I did everything else the same as the recipe. The toppings we used were sour cream, salsa, olives, and jalapeno peppers. My husband and three kids loved every bit of it. D.E.L.I.C.I.O.U.S

BGBYERS
81
3/19/2005

This recipe was delicious! My husband doesn't like cayenne pepper so we substituted taco seasoning instead and it turned out great.

sarahiswright
51
9/2/2004

Let me be the first to say that these were YUMMY!! I loved the way the chicken turned out after being fried in the cayenne pepper. I added some garlic powder, minced garlic, chili powder, and cumin to the mixture too. I will probably use this method of preparing chicken for our other Mexican dishes. The flavor combination was just great. We even ate the (few) leftovers the next day, even though the chips were soggy from being in the fridge. This one's a keeper. Thanks Michelle!