Mexican Chicken Nachos
Craving something delicious? Try these easy Mexican Chicken Nachos! Featuring crispy tortilla chips topped with seasoned chicken, gooey cheese, and fresh toppings, this dish is perfect for game nights or gatherings. Satisfy your cravings and impress your guests with this crowd-pleaser!
Equipment
- Skillet
- Blender
- Oven
- Chef's Knife
- Mixing Bowl
- Baking Sheet
Ingredients
- 1 pound Ground Chicken or cooked rotisserie chicken, shredded
- 1 teaspoon Kosher Salt
- 2 teaspoons Chili Powder
- 1 teaspoon Paprika
- ¼ teaspoon Ground Black Pepper
- ½ teaspoon Cumin
- ½ teaspoon Coriander
- 1 tablespoon Olive Oil
- ⅓ cup Canned Black Beans drained
- ⅓ cup Canned Pinto Beans drained
- ⅓ cup Canned White Beans drained
- 6 cups Tortilla Chips
- 1 cup Shredded Mexican Cheese Blend
- 2 tablespoons Pickled Jalapeños sliced
- 1 cup Shredded Lettuce
- ½ cup Black Olives
- ½ cup Cherry Tomatoes sliced
- 1 Avocado sliced
- 2 tablespoons Red Onion sliced
- ½ cup Sour Cream
- Fresh Cilantro chopped
- Lime slices
Instructions
- Start by placing the ground chicken in a large bowl. Add the kosher salt, chili powder, paprika, ground black pepper, cumin, and coriander. Mix everything together until the chicken is well-coated with the spices, ensuring that every bite is bursting with flavor.
- Next, heat olive oil in a medium-sized skillet over medium heat. Once hot, add the seasoned chicken. Using a wooden spatula, break up the meat as it cooks. You’ll want to sauté it until it’s cooked through completely, which should take about 8 to 10 minutes. Watch for the meat to turn a lovely golden brown color.
- After the chicken is cooked, add in the black beans, pinto beans, and white beans to the skillet. Mix everything together well, allowing the beans to heat through and mingle with the chicken for about 2 to 3 minutes.
- While this mixture is warming, preheat your oven to 400°F (200°C). Line a large baking sheet with aluminum foil to make cleanup easier later on.
- Now it’s time to assemble the nachos! Spread the tortilla chips in an even layer across the prepared baking sheet. Make sure they cover the entire surface, as this will serve as the foundation for all the delicious toppings.
- Spoon the ground chicken mixture evenly over the chips. Be generous! You want to ensure every chip has a hearty portion of the mixture.
- Next, sprinkle the Mexican cheese blend evenly over the chips and the chicken mixture. Don’t be shy; the more cheese, the better!
- Top everything with the sliced jalapeños. Their pickled flavor adds a delightful zing to the nachos.
- Carefully place the baking sheet in the preheated oven. Bake for about 6 to 8 minutes or until the cheese is melted and bubbly. Keep an eye on it to avoid burning!
- Once out of the oven, it’s time to plate your nachos. Top them with freshly shredded lettuce, black olives, cherry tomatoes, and the sliced avocado. Add red onion, sour cream, fresh cilantro, and a squeeze of lime juice for the final touch. Serve immediately and enjoy the wonderful explosion of flavors!
Notes
- If your spice cabinet is a little bare: Swap the spices used for the chicken with a packet of taco seasoning.
- Drain Beans: Make sure all of the beans are fully drained before adding them. Any extra moisture will weigh down the chips and make them soggy.
- Preheat the Oven: Be sure to let the oven fully preheat before baking the sheet pan chicken nachos. This is to make sure everything cooks/warms up evenly.