Chicken Nachos Recipe
Pulled chicken nachos piled high with our pepper jack cheese sauce, black beans, roasted corn, green peppers, onions, cheddar jack cheese. Served with seasoned sour cream, jalapeños, and fresh made salsa.
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Ingredients
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Pulled Chicken
Nacho Toppings
Seasoned Sour Cream
Fresh Salsa
Method
Pulled Chicken
- 1
Cook the Chicken
In a medium saucepan, heat the olive oil over medium heat. Add the chicken breasts and sear on both sides until golden brown, about 4-5 minutes per side.
- 2
Simmer
Pour in the chicken broth, garlic powder, onion powder, salt, and black pepper. Bring to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes, or until the chicken is cooked through.
- 3
Nacho Assembly
- 4
Preheat Oven
Preheat your oven to 350°F (175°C).
- 5
Layer the Chips
On a large baking sheet, spread out the tortilla chips in an even layer.
- 6
Add Toppings
Evenly distribute the pulled chicken, black beans, roasted corn, diced green bell pepper, diced onion, and both types of cheese over the tortilla chips.
- 7
Bake
Bake in the preheated oven for 10-15 minutes, or until the cheese is melted and bubbly.
- 8
Add Jalapeños
Remove the nachos from the oven and top with sliced jalapeños.
Seasoned Sour Cream
- 9
Mix Ingredients
In a small bowl, combine the sour cream, chili powder, garlic powder, and salt. Mix until smooth.
Fresh Salsa
- 10
Combine Salsa Ingredients
In a bowl, mix together the diced tomatoes, red onion, chopped cilantro, lime juice, and salt. Stir to combine.