If you love beef nachos, why not change things up a little and make a chicken version next time? This easy recipe makes the most wonderful chicken nachos you ever tasted. Chicken is paired up with taco seasoning, green chilies, avocado, cilantro, and lime wedges.
And then you have an amazing cheese sauce too, which is made using butter, flour, milk, 2 kinds of cheese, and some ground cumin. All in all, this is a hugely popular dish and it can be an appetizer or the main course depending on portion size.
It doesn’t seem to matter how much you make. Nachos always seem to have that amazing ability to disappear really fast! Nobody is going to be able to stop munching on these heavenly tasting nachos until they’re all gone. Try them for yourself and you’ll see exactly why!
Why You’ll Love the Recipe:
This delicious chicken nachos recipe is quick and easy to make and tastes so good. Juicy shredded chicken, avocado, cilantro, and more are paired with crispy corn chips and a homemade cheese sauce.
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How to Serve It:
Nachos are best served hot from the oven as soon as they’re done.
Can You Make It Ahead?
You can cook and shred the chicken ahead if you want but don’t assemble the nachos before you’re ready to eat them, otherwise they’ll just go soggy.
Storage Instructions:
Leftovers will keep for up to 2 days but the corn chips will get soggy.
Variations and Substitutions:
Swap the chicken for turkey or pork if you like, or add other toppings like black olive slices or sliced green onions.
Green Chile Chicken Nachos
Ingredients
- 2 large boneless skinless chicken breasts
- 11 ounces corn tortilla chips
- 1 tablespoon taco seasoning
- 1 diced avocado
- 4 ounces diced green chilies drained
- 1 lime in wedges
- ¼ cup minced fresh cilantro
FOR THE CHEESE SAUCE:
- 2 tablespoons all-purpose flour
- 2 tablespoons butter
- ½ cup shredded cheddar cheese
- ½ cup shredded pepper jack cheese
- ½ teaspoon ground cumin
- ½ teaspoon salt
- 1½ cups milk
Instructions
- Preheat the oven to 350°F.
- Sprinkle the taco seasoning over the chicken, drizzle with oil and bake for 15 minutes or until the juices run clear.
- Shred it with a pair of forks.
- Arrange one layer of tortilla chips on a foil lined baking sheet and add the shredded chicken and green chilies on top.
- Heat in the oven for about 5 minutes.
- Meanwhile, make the cheese sauce. Melt the butter in a pan and then whisk in the flour and cook for a minute, and then whisk in the milk.
- Keep cooking until it’s a kind of eggnog consistency, adding more milk if it gets too thick.
- Take it off the heat and stir in the shredded cheese and cumin, stirring until the cheese melts.
- Top the nachos with the cheese sauce (you don’t have to use it all), cilantro and avocado and serve with lime wedges.
- Enjoy!
