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restaurant style chicken nachos

(2 ratings)
Northwestgal avatar
Recipe by
Vickie Parks
@Northwestgal
Renton, WA

My son loves chicken nachos, and I've been looking for a good recipe so we can make at home on game day. The addition of the black beans and corn make it pretty substantial and hearty. It's almost filling enough to be a meal (at least for me). I really like these nachos with a good margarita or a chilled Corona beer with lime. Feel free to adjust the toppings and garnishes to suit your taste preferences.

(2 ratings)
yield 6 serving(s)
prep time 30 Min
cook time 15 Min
method Bake

Ingredients For restaurant style chicken nachos

  • 2 clove
    garlic, crushed
  • 6 lg
    green onions, sliced (divided)
  • 3 Tbsp
    vegetable oil
  • 1 lg
    whole chicken breast, cooked and shredded
  • salt and pepper, to taste
  • 1 pkg
    chicken taco seasoning (or regular taco seasoning)
  • 1 (16-oz) bag
    tortilla chips
  • 8 oz
    package cheddar/monterey jack cheese blend, shredded
  • 1 cup
    black beans, rinsed and drained
  • 1 cup
    canned corn, drained
  • 1 sm
    jalapeno pepper, seeded and minced
  • 1 (7-oz) can
    sliced black olives, drained
  • 1 lg
    tomato, diced
  • 1/4 cup
    fresh cilantro leaves, chopped
  • 1 cup
    sour cream, for garnish (optional)
  • 1 large scoop
    guacamole or salsa (or both!), for garnish (optional)

How To Make restaurant style chicken nachos

  • 1
    Preheat oven to 350°F (175°C).
  • 2
    In a large skillet over medium heat, sauté garlic and about 2/3 of the chopped green onions in oil until tender, about 3 minutes. Add shredded chicken, salt, pepper and taco seasoning to skillet, and cook a few minutes until thoroughly heated, stirring occasionally.
  • 3
    Arrange tortilla chips in the bottom of 15x18-inch baking sheet. Heat in oven for 5 minutes (this will help to keep them crisp). Remove baking sheet from oven, and sprinkle a 1/2 of the cheese over the heated chips (this will keep the chips from getting soggy). Spoon the chicken mixture evenly over the cheese layer. Distribute the black beans, corn, jalapeno, olives and tomato over the chicken layer. Top with remaining cheese.
  • 4
    Return baking sheet to oven, and bake 5 to 10 minutes longer or until the cheese begins to melt.
  • 5
    Drop several spoonfuls of sour cream in various spots on the top. Place a large spoonful of guacamole or salsa (or both) in the center. Garnish with chopped cilantro, and serve immediately.
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