Chicken Nachos - Little Sunny Kitchen

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Notes

Nutrition Label

–+ servings

Prep Time 10

Cook Time 30

Total Time 40

▢ 1 pound (450g) chicken breasts about 2 large breasts, or 3-4 cups of cooked, shredded chicken. See note 3
▢ 2 teaspoons vegetable oil
▢ 2 cloves garlic minced
▢ 1 teaspoon ground cumin
▢ 1 teaspoon dried oregano
▢ 1 teaspoon chili powder
▢ ½ teaspoon salt
▢ ½ cup salsa

▢ 16 ounces tortilla chips restaurant style, about 1 bag full
▢ 15 ounces canned black beans drained and rinsed
▢ 3 cups (12 ounces) shredded cheese cheddar, mozzarella, monterrey jack, Mexican blend, or a combination.
▢ 1 small roma tomato diced, or ¼ cup pico de gallo
▢ 1 fresh jalapeno sliced
▢ cilantro leaves
▢ sour cream or lime crema
▢ avocado or guacamole

Place chicken breasts in a saucepan and cover with water. Bring to a boil, then reduce the heat to a simmer for 10-12 minutes or until the internal temperature of the chicken reaches 165°F/74°C.
Use two forks to pull the chicken breast meat apart into bite-sized pieces, and set it aside while you make the sauce.
In a skillet, heat oil and sauté the garlic for just 30 seconds. Add cumin, oregano, chilli powder, and salt. Cook for 1 minute, stirring to combine. Add salsa, and cook to warm through. Mix in the shredded chicken.

Preheat the oven to 350°F/180°C while you fill a half-size sheet tray with tortilla chips. It's ok if they overlap, but be sure to spread them out in an even layer.
Top the chips with the shredded chicken, black beans, and cheese, in that order.
Place the tray of nachos in the oven and bake for 5-10 minutes, or until the cheese is melted.
Add cold toppings (tomatoes, jalapeno, cilantro, sour cream, and avocado) just before serving.

In place of the salt, pepper, and dry spices, use 3 tablespoons of store-bought or homemade taco seasoning instead.
This recipe can serve 6-8 people. Plan on six servings if you're serving this for dinner, and more than that if you're using Chicken Nachos as a side or appetizer.
Use a rotisserie chicken to save time. Skip the poaching step and add your already cooked chicken to the homemade sauce. Other cooked chicken can also be used.
To make clean up easier, line the sheet pan with aluminum foil before assembling the nachos.
Enjoy nachos immediately after making them. The chips will get soggy if kept as leftovers.
The seasoned chicken can be stored in an airtight container in the fridge for 3-4 days.