| Level: | Easy |
| Total: | 50 min |
| Active: | 50 min |
| Yield: | 6 servings |
Ingredients
- 2 tablespoons taco seasoning
- 2 tablespoons chili powder
- 4 boneless, skinless chicken breasts
- 1/4 cup olive oil
- 8 ounces tomato sauce
- A few dashes hot sauce
- 1 large bag tortilla chips
- 3 cups grated Cheddar-Jack (approximately — you may need more or less)
- 1/4 cup jarred jalapeno slices
- 1/4 cup chopped pitted black olives
- 3 tomatoes, finely chopped
- 3 green onions, green and white parts, finely chopped
- 1/4 cup sour cream
Instructions
- Preheat the oven to 350 degrees F. Sprinkle the taco seasoning and chili powder all over the chicken breasts.
- Heat the oil in a nonstick skillet over medium-high heat. Add the chicken and saute on both sides until browned, about 5 minutes per side, then remove from the skillet and set aside. To the skillet, add the tomato sauce, hot sauce and 2 cups hot water and bring to a gentle boil.
- Shred the chicken with 2 forks, then return the shredded chicken to the liquid and simmer on low until everything is hot and bubbly.
- Assemble the nachos in 2 ways: Sprinkle a layer of tortilla chips onto 2 ovenproof plates or baking dishes. Sprinkle both with cheese and then a layer of chicken; repeat twice more with each layer getting smaller in circumference. Finish with an extra sprinkling of cheese. Bake just until the cheese melts, 5 to 10 minutes.
- Serve one dish as is. On the other, layer on the jalapenos, black olives, tomatoes, green onions and sour cream.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 908 |
| Total Fat | 52 g |
| Saturated Fat | 18 g |
| Carbohydrates | 47 g |
| Dietary Fiber | 6 g |
| Sugar | 5 g |
| Protein | 62 g |
| Cholesterol | 205 mg |
| Sodium | 1193 mg |
Reviews
Cook chicken in crockpot without water!
The tomato sauce takes away the flavor of the taco seasoning
Very easy to make, the chicken was amazing. I also used pepper jack cheese with this. Turned out amazing!
This recipe is good. The only thing I did different was add 1 tbsp of paprika to the dry spices.
Good question: did you use the Oven at all to make this Nacho? If I’m not mistaken, I didn’t see that baking step.
A very easy meal to make. I probably could have used more taco seasoning plus I think 2 cups of water is way to much (and I only used 1-3/4 cups). After reading some of the comments I think next time I will use 1 cup chicken broth.
Perfect instructions. I always wondered why my nachos weren’t that great. It was because I was assembling and then putting them in the microwave to warm through and not the oven. It makes such a huge difference with these instructions.
Chilli powder is too much. Still bomb, and is an easy fix.
this is the best thing I’ve ever eaten in my whole life it’s so delicious I also changed it up a little bit and instead of using chips I use tortillas you should try it to its really good
Made last night and my husband and I loved it. I used two small baking dishes so that we each had our own. I didn’t have tomato sauce so dissolved tomato paste in chix broth (instead of the water). Rich and delicious – will make again