Who doesn’t love nachos? These Chicken Nachos are as good as they get. Our Taco Seasoning gives the chicken a great flavor. The toppings let you personalize them according to your taste. We have some ideas below or add your own.
These are so easy to make and your guests will love them too. Nachos are a favorite dish any time of the year, but especially for Fall football games, The Big Game or any time you need an easy appetizer or entrée to share. You can also use the cooked, taco-seasoned chicken as a pizza topping as well.
1 Pound Boneless, Skinless Chicken Breasts, Diced Into ¾” Pieces
3 Tablespoons Sheffield’s Taco Seasoning
1 Teaspoon Sea Salt
2 Tablespoons Olive Oil
1 Large Bag Tortilla Chips
1 16 oz can Refried Beans (We use Non-Fat)
2 Cups Shredded Mexican Cheese Blend
Salsa Fresca or Pico de Gallo
Guacamole or Diced Avocado
Pickled Jalapeno Pepper Slices
Cilantro, Chopped Rough
Makes 4 Servings
Put the diced chicken in a medium mixing bowl. Sprinkle the taco seasoning over the chicken and mix well to evenly coat. Cover and let rest in the refrigerator for an hour to let the flavors develop. You can add a couple teaspoons of olive oil to the mixture to help evenly coat the taco seasoning.
Add the 2 tablespoons of olive oil to a large non-stick frying pan over medium-high heat. Add the chicken and the teaspoon of salt and cook for 7 or 8 minutes until thoroughly cooked. Turn frequently to evenly cook. If the chicken appears too dry, add up to an ⅛ cup of water and mix in. Remove from heat and cover with foil to keep warm.
While the chicken is cooking, heat the refried beans in a small pan or in the microwave in a microwave safe bowl. When heated, turn off the stove or remove from the microwave and keep covered.
Set your oven rack a couple positions below the top position. Turn the broiler on HIGH.
Cover a baking sheet (round if you have one) with aluminum foil. Lightly spray the foil with cooking spray to keep the nachos from sticking. Arrange the tortilla chips in a single layer. Overlap so they keep the ingredients off the foil. Add the refried beans, dropping spoonfuls over the chips. Spread around a bit. Add the chicken evenly on the beans, then spread the cheese evenly on the chicken. Broil about 2 to 3 minutes, or until cheese is melted. Watch closely since the cheese will melt rather fast and you also don’t want to burn the chips.
Remove from oven. You can transfer the cooked nachos onto a large serving plate. They should slide off the foil easily in one large nacho. Garnish with your choice of toppings, or portion onto individual plates and let your guests personalize their own toppings. Serve immediately.