Chicken Nachos

The last three weeks, our New Year’s resolutions have held strong. But that doesn’t mean that we stopped talking about food, because it is one of our favorite subjects. And lately, we have been discussing what will be on the menu for the next big family holiday. That holiday, which in importance falls right after Christmas and Easter for my family, is Super Bowl Sunday. No matter what teams are playing, we are all together and our meal planning starts weeks in advance. And of course, these Chicken Nachos are one of the dishes that I will be making.

A couple of days before our party, I always stop at our favorite super store and pick up the rotisserie chicken for these nachos. Once I get it home, I shred it and cook it up with the tomato sauce, tomatoes and chilies right away. Then I simply throw it into a large plastic storage bag and refrigerate it and the hardest part of these nachos are done.

These nachos are amazing! Depending on who is at our Super Bowl party, I will customize the toppings. It is not unusual for me to make one half of a platter loaded with all the toppings and leave the other half just meat and cheese.

This chicken nachos recipe makes enough for two very generous large platters of nachos. Consider making a spicy and a mild platter.

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Chicken Nachos
chicken nachos
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Rating: 0
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Rate this recipe!
Prep Time 15 minutes
Cook Time 15 minutes
Servings
Ingredients
Nachos
Prep Time 15 minutes
Cook Time 15 minutes
Servings
Ingredients
Nachos
chicken nachos
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. To roast chicken: Salt and pepper chicken. Roast at 350° until an instant read thermometer inserted into the thigh reads 165°. Allow to cool. Remove chicken meat from the bones and shred it.
  2. Put shredded chicken into a large sauce pan and add diced tomato with green chilies and tomato sauce.
  3. On medium, cook chicken mixture, stirring occasionally until the liquid is reduced and all the flavors are incorporated.
  4. Spread out an even layer of tortilla chips on an oven safe baking dish.
  5. Sprinkle chips with an even layer of cheese and then a layer of chicken.
  6. Sprinkle evenly with desired toppings and top with another sprinkle of cheese.
  7. Lay a slightly smaller second layer of chips on top of the first layer. Repeat with fillings.
  8. Repeat layering tortilla chips until you have 4-5 layers of chips and fillings, each slightly smaller than the one before. Finish top with more cheese.
  9. Heat in a 350° oven for 5-10 minutes until the cheese has completely melted.
Recipe Notes

This Chicken Nachos recipe is organic and gluten free.

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