Side Pannel
Chicken Nachos Recipe
Chicken Nachos Recipe
- Recipe Submitted by maryjosh on 02/24/2020
Ingredients List
- FOR THE CHICKEN
- 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)
- FOR THE 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
- FOR SERVING (OPTIONAL)
- Guacamole
- Sour cream
- Limes wedges
Directions
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.
FOR 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.
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.
FOR 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.
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