Main Dishes
Chicken Nachos
Description
Baked homemade tortilla chips smothered in smoky salsa chicken, hearty beans, and all the best fixins, this shredded Chicken Nachos recipe does double duty as a tasty appetizer or satisfying main dish.
Ingredients
- 1 ¼ pounds boneless, skinless chicken thighs or breasts
- 1 (16-ounce) jar prepared salsa choose mild, medium or spicy, depending upon your heat preference
- 1 tablespoon ground cumin
- ½ to 1 teaspoon ground chipotle chili pepper 1 teaspoon will have more of a kick
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- 1 teaspoon kosher salt
- ¼ cup water
- 1 (14.5-ounce) can low sodium pinto beans rinsed and drained
- For the Baked Tortilla Chips (or swap your favorite store bought tortilla chips):
- 8 yellow corn tortillas
- Cooking spray
- ½ teaspoon kosher salt
- For Topping:
- 6 ounces Mexican blend cheese
- Other desired nacho fixin’s: chopped green onions, sliced black olives, sliced jalapenos, cilantro, diced avocados, diced fresh tomatoes, nonfat plain Greek yogurt or sour cream
Directions
- Place the chicken, salsa, cumin, chipotle chili, oregano, garlic powder, salt, and water in a medium saucepan. Stir to combine, then bring to a gentle simmer. Partially cover the pot, then simmer for 12 to 14 minutes, until the chicken is cooked through (it should reach 165°F on an instant read thermometer). Halfway through, use a large spoon to turn the chicken over and spoon some of the salsa mixture over the top.
- With two forks, shred the chicken on a cutting board (or directly in the pot). Stir it back into the salsa mixture. Stir in the pinto beans. Let simmer for 2 minutes, stirring often, until hot and slightly thickened.
- Bake the chips: Preheat your oven to 350°F. Cut each tortilla into 6 wedges (I cut mine in half, then slice each half into three evenly sized wedges), then arrange in a single layer on two ungreased baking sheets.
- Bake for 6 minutes, then with tongs (or quickly and carefully with your fingers), flip the chips. Lightly coat with cooking spray and sprinkle with salt. Rotate the pans between the top and bottom racks, then bake the chips an additional 6 to 9 minutes, until they are just beginning to turn golden. Remove from the oven and let cool. Turn the oven to broil.
- Arrange the cooled tortilla chips on an oven-proof serving platter or pile all of them onto a single baking sheet. Spoon the chicken and bean mixture over the chips. Sprinkle with cheese, then place under the broiler for a few minutes, until the cheese is melted and bubbly. Remove from oven, then sprinkle with any additional desired nacho toppings. Enjoy immediately.
