Cure your Tex-Mex cravings and your weeknight dinner boredom with these quick, easy and delicious Chicken Nachos!
Prep Time10 minutesmins
Cook Time48 minutesmins
Total Time58 minutesmins
Course: Appetizer, Dinner, Main Course
Cuisine: Mexican, Tex-Mex
Keyword: Chicken Nachos
Servings: 8
Calories: 520kcal
Author: Kelly Anthony
Ingredients
FOR THE CHICKEN:
2-3teaspoonsadobo sauce
1 ½teaspoonsKosher salt
1teaspooncumin
½teaspoongarlic powder
¼teaspoononion powder
2tablespoonsavocado or canola oil
1-1 ½poundboneless, skinless chicken thighs
FOR THE NACHOS:
½(13-18 ounce) bagof tortilla chips(thick, sturdy chips work better than thin chips for this recipe)
About ¾cuprefried beans, warmed
1 ½cupsfreshly grated Monterey Jack cheese
1 ½cupsfreshly grated Cheddar cheese
Optional for serving: salsa, sour cream, pico de gallo, guacamole, pickled jalapeños, or chopped cilantro
Instructions
COOK THE CHICKEN:
Preheat the oven to 350°F and have ready a rimmed baking sheet lined with aluminum foil.
Place the chicken on a work surface and pat dry with paper towels.
Add the adobo sauce, Kosher salt, cumin, garlic powder, onion powder, and oil to a small bowl and use a fork to mix until combined.
Rub the chicken all over with the spice mixture and transfer to the prepared pan. Bake for 28 minutes, or until the chicken is fully cooked through.
Remove the chicken from the oven, and as soon as it is cool enough to handle, transfer to a cutting board and chop into ½"-sized pieces. Return the chicken to the pan and toss in the juices.
ASSEMBLE AND BAKE THE NACHOS:
Have ready a large, clean skillet (or a rimmed sheet pan).
Add a single layer of tortilla chips to the skillet and add about ⅓ of the beans, followed by a third of the chicken, and a third of each type of cheese evenly across the top of the chips. Repeat in this order 2 more times.
Transfer the skillet to the oven and cook for 8-12 minutes at 350°F, or until all of the cheese has melted. Remove from the oven, add any other desired toppings, serve, and enjoy!