Today I’m bringing you Sky High Layered Chicken Nachos. Trust me. You want this.
You know what I love? Nachos. You know what I don’t love? Bare chips at the bottom of my nacho pile. There is nothing sadder than a bowl of plain chips after you’ve eaten all the delicious toppings at the top. You don’t have to worry about that with these tasty layered nachos! Every bite will have the perfect amount of chicken, beans, tomatoes, and cheese.
These nachos use a handful of simple ingredients to make something delicious. I like adding sour cream and pickled jalapeños on top, and guacamole would be a welcome addition too. You know what else goes great with these (or any) nachos is an authentic margarita!
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| Prep Time | 5 minutes |
| Cook Time | 20 minutes |
| Servings |
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Ingredients
- 1 tbsp. olive oil
- 1/2 onion finely diced
- 2 cloves garlic minced or crushed
- 1 lb. boneless, skinless chicken breasts diced into 1/2" pieces
- 2 tsp. chili powder
- 1/2 tsp. ground cumin
- 1/4 tsp. kosher salt
- 15 oz. can seasoned black beans well drained
- 15 oz. can diced tomatoes with chiles well drained, or plain if you don't want spicy
- 1-2 c. Mexican blend shredded cheese
- tortilla chips about 1/2 bag
- sour cream, jalapeño slices, guacamole, or other desired toppings (optional)
Ingredients
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Rate this recipe!
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Instructions
- Preheat oven to 375 degrees F.
- Heat olive oil in a large skillet over medium-high heat. Add onion and saute until translucent, about 5 minutes. Stir in garlic and saute 1-2 minutes longer.
- Add chicken, chili powder, cumin, and salt, and stir fry until chicken is cooked through. Stir in beans and tomatoes. Bring to a simmer.
- Lay an even layer of chips in the bottom of a 8" square baking dish (for one large serving to share) or four individual oven-safe bowls. Spread a layer of the chicken mixture evenly over chips, and top with a sparse layer of cheese (I like just enough to hold it all together). Repeat chip/chicken/cheese layer two more times.
- Place bowls or baking dish in oven for about 5 minutes, just until cheese is melted. Top with additional desired toppings, and dig in!
Deb@ Cooking on the Front Burner says
Andi, I’m a nacho lover! I love how you stacked it full of yumminess! Have a good week!
Andi says
Thank you, Deb! I’m a major nacho lover too. I hope you are having a good week too (except for your drive to work)!
Sandi Gaertner (@sandigtweets) says
I absolutely love nachos. Thank you for including that margarita recipe with these. I love that you create fabulous drinks as well. Glad to see you are in the Bay Area as well. (I am in the South Bay) You are lucky you are in the city with all of those fabulous restaurants :-)
Have a great weekend.
Andi says
Hi, Sandi! I’m so sorry that I’m so behind on replying this week, but I’m happy you stopped by. I love nachos too, which you might be evident ;) I wrote a weekly cocktail recipe for my first year of this blog, and I just ended that series recently. I’m sure I’ll still add new ones here and there, and now I’ll have a chance to go back and take new photos of my early ones. See you around!
Jodee Weiland says
Looks positively delicious! This recipe is great because it uses chicken breast meat rather than beef. I love that! Thanks for sharing!
Andi says
Hi, Jodee! I use chicken and turkey a lot more than beef, except when I’m eating steak ;) Thanks so much for stopping by!