Chicken Nachos

Chicken Nachos

  • Servings: 4
  • Difficulty: easy
  • Rating: ★★★★★
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Though we do these nacho without the chicken, they are still hearty and satisfying – try nachos for dinner!


    Sauce with Chicken (if not using chicken do not add it

  • 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
  • 1/4 teaspoon sugar
  • 1 teaspoon ground cumin
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon salt
  • 3 cups shredded cooked chicken, from 1 rotisserie chicken
  • 1/4 cup fresh chopped cilantro (optional)
  • Nachos

  • 1 (13-oz) bag tortilla chips
  • 7 cups (28 oz) shredded Mexican blend cheese
  • 2/3 cup grated Pecorino Romano cheese
  • 1/4 cup finely sliced scallions, from 2 to 3 scallions
  • 1/4 cup fresh chopped cilantro
  • Nacho Tops

  • Guacamole
  • Sour Cream


  1. Make the Sauce: 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. Set aside.
  2. Make the Nachos: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..

Source: Jenn Segal Once Upon A Chef- Chicken Nachos