{"id":10608,"date":"2026-07-08T20:27:15","date_gmt":"2026-07-08T20:27:15","guid":{"rendered":"https:\/\/bhiggs.x10hosting.com\/foodie\/?p=10608"},"modified":"2026-07-08T20:31:49","modified_gmt":"2026-07-08T20:31:49","slug":"chicken-nachos-video","status":"publish","type":"post","link":"https:\/\/bhiggs.x10hosting.com\/foodie\/chicken-nachos-video\/","title":{"rendered":"Chicken Nachos [Video]"},"content":{"rendered":"
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<\/div>\n\t<\/g><\/svg><\/span> Print Recipe<\/a>\n\t\n\t\n<\/div>\n

<\/span>Chicken Nachos [Video]<\/span><\/h2>\n
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Chicken Nachos is everything you know and love about nachos, made with juicy shredded Mexican CHICKEN! With mandatory melted cheese, quick guacamole and a dollop of sour cream, this nachos recipe is weekend worthy yet easy enough for dinner midweek.<\/span><\/div>\n
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Prep Time<\/span>15 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Cook Time<\/span>10 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Total Time<\/span>25 minutes<\/span><\/span> mins<\/span><\/span><\/div><\/div>\n
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Servings: <\/span>4<\/span><\/div>\n\n
Author: <\/span>Nagi Maehashi – Recipe Tin Eats<\/span><\/div>\n\n\n

<\/span>Ingredients<\/span><\/h3>

<\/span>Nachos<\/span><\/h4>
  • 250<\/span> g \/ 8 oz <\/span> tortilla or plain corn chips<\/span> (Note 1)<\/span><\/li>
  • Shredded chicken for nachos<\/span> recipe follows<\/span><\/li>
  • 250<\/span> g \/ 8 oz (2.5 cups)<\/span> shredded cheddar or Monterey Jack cheese <\/span> (Note 2)<\/span><\/li>
  • Quick guacamole<\/span> recipe follows<\/span><\/li>
  • Toppings<\/strong>: Sour cream, Coriander \/ cilantro leaves, Jalapeno <\/span> sliced or chopped<\/span><\/li><\/ul><\/div>

    <\/span>Chicken for Nachos<\/span><\/h4>
    • 700<\/span> g \/ 1.2 lb <\/span> chicken thighs or breast<\/span> skinless boneless (Note 3)<\/span><\/li>
    • 1\u00bd<\/span> Tbsp<\/span> olive oil<\/span><\/li>
    • 2<\/span> Tbsp<\/span> tomato paste<\/span><\/li>
    • 2<\/span> tsp<\/span> sugar<\/span><\/li>
    • 1<\/span> cup (250ml)<\/span> chicken broth, separated <\/span> (liquid stock)<\/span><\/li><\/ul><\/div>

      <\/span>Homemade Nachos Meat Seasoning<\/span><\/h4>
      • 3<\/span> Tbsp<\/span> lime juice<\/span> (Note 4)<\/span><\/li>
      • 1<\/span> Tbsp<\/span> olive oil<\/span><\/li>
      • 2<\/span> cloves<\/span> garlic<\/span> minced<\/span><\/li>
      • 2<\/span> tsp<\/span> garlic powder<\/span><\/li>
      • 2<\/span> tsp<\/span> onion powder<\/span><\/li>
      • 2<\/span> tsp<\/span> dried oregano<\/span><\/li>
      • 3<\/span> tsp<\/span> cumin powder<\/span><\/li>
      • 3<\/span> tsp<\/span> paprika<\/span><\/li>
      • \u00bd<\/span> tsp<\/span> cayenne pepper<\/span> (optional)<\/span><\/li>
      • \u00bd<\/span> tsp<\/span> salt and pepper – each<\/span><\/li><\/ul><\/div>

        <\/span>Quick Guacamole<\/span><\/h4>
        • 2<\/span> medium<\/span> avocados<\/span><\/li>
        • 3<\/span> Tbsp<\/span> coriander\/cilantro<\/span> roughly chopped<\/span><\/li>
        • 2<\/span> Tbsp (1 large lime)<\/span> lime juice<\/span><\/li><\/ul><\/div><\/div>\n

          <\/span>Instructions<\/span><\/h3>

          <\/span>Chicken for Nachos<\/span><\/h4>
          • Place Nachos Seasoning ingredients in a bowl. Add 2 tbsp of the chicken broth and mix to form a loose paste.<\/div><\/li>
          • Add chicken, turn to coat in paste.<\/div><\/li>
          • Heat oil in a large skillet over medium high heat. Cook chicken for 3 minutes on each side (reserve paste left in bowl). Remove chicken into a shallow dish.<\/div><\/li>
          • Return skillet to stove. Add remaining chicken broth, tomato paste, sugar and scrape in any paste left in the bowl. Mix to dissolve, scraping base of pan, and bring to simmer.<\/div><\/li>
          • Meanwhile, shred chicken with forks, or chop (don\u2019t worry if raw inside).<\/div><\/li>
          • Return chicken into sauce, toss and simmer for 3 minutes until sauce reduces down to a thick sauce. Adjust salt to taste. Keep warm.<\/div><\/li><\/ul><\/div>

            <\/span>Quick Guacamole:<\/span><\/h4>
            • Place ingredients in a bowl. Use potato masher to mash to desired consistency. Adjust salt and pepper to taste.<\/div><\/li><\/ul><\/div>

              <\/span>Nachos:<\/span><\/h4>
              • Preheat oven to 180C\/350F.<\/div><\/li>
              • Place half the corn chips slightly overlapping on a tray. Top with half the (warm) chicken and cheese.<\/div><\/li>
              • Top with remaining chips and cheese. Bake 7 minutes or until cheese is melted and bubbly.<\/div><\/li>
              • Garnish with coriander\/cilantro and jalape\u00f1o. Serve immaterial with quick Guacamole and sour cream.<\/div><\/li><\/ul><\/div>

                <\/span>How to Make Nachos in the Microwave<\/span><\/h4>
                • Make dinner plate size single layer batches<\/strong>:<\/span>
                  <\/div>Spread one layer of chips on a plate.<\/span>
                  <\/div>Top with chicken, then cheese.<\/span>
                  <\/div>Microwave for 30 seconds to 1 minute, until the cheese to become bubbly.<\/span><\/div><\/li><\/ul><\/div><\/div>\n
                  <\/div>\n

                  <\/span>Notes<\/span><\/h3>
                  1. Corn Chips \u2013\u00a0<\/strong>use sturdy chips that can hold up to the weight of all the toppings! I like lightly salted or even unsalted \u2013 I find full salt corn chips too salty with all the toppings and cheese.\u00a0<\/span>
                  <\/div>\n2. Cheese \u2013\u00a0<\/strong>my favourite cheese for Nachos is Monterey Jack, Cheddar, tasty cheese, Colby and shredded Mexican Cheese blends are also firm faves, but any melting cheese will do here. I skip mozzarella because it doesn\u2019t have as much flavour as other cheese.<\/span>
                  <\/div>\n3. Precooked meat \u2013\u00a0<\/strong>make this with any shredded or diced precooked chicken or other meat (eg\u00a0Carnitas) that\u2019s not overly seasoned with other flavours as follows: Make seasoning paste per recipe, toss through cooked meat, then sear lightly in the pan to reheat and make a bit golden. Remove from pan, and proceed with recipe as written. If precooked meat is already well seasoned, scale back the salt & spices in this recipe slightly (use recipe scaler at top of recipe card)<\/span>
                  <\/div>\n4. Lime juice \u2013<\/strong>\u00a0loads of sub options here, just need something to help make a loose paste that adds either sour OR sweet. Lemon juice, cider vinegar, rice vinegar, or even orange or apple juice, or other plain fruit juice (can\u2019t taste it at the end). If using a fruit juice can probably skip sugar in sauce. Last resort \u2013 just add tiny splash of water.<\/span><\/div><\/div>\n<\/div><\/div>\n\n\n

                  <\/span>Video<\/span><\/h3>\n\n\n\n
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