Fiesta Chicken Nachos
Chicken nachos are ideal casual party fare. Perfect for a tailgate p
Aug 14, 2006
Nachos are a fun appetizer, or a perfect first course for a Mexica-themed party. You can make huge trays for everyone to nibble on, or individual servings for a sit-down meal. Nachos are easy to customize with a variety of toppings.
These chicken nachos are absolutely delicious - don't count on having any leftovers! You can use leftover cooked chicken breasts or thighs, with the skin and bones removed, or pick up some boneless chicken pieces and boil them for 10-15 minutes until cooked through. If you're really short on time, a precooked deli chicken will do the trick.
You can use your crock pot to make the topping as well; just place the shredded chicken, seasoning, water, and salsa in the slow cooker and cook on low for several hours until heated through. Then proceed as described below.
Fiesta Chicken Nachos
- 2 cooked boneless, skinless chicken breasts
- 2 tablespoons taco or burrito seasoning
- 2 tablespoons water
- 2 tablespoons mild or hot salsa
- 3/4 cup sour cream
- 1 small can chopped green chiles, hot or mild, drained
- 1/2 cup bell pepper, any color, chopped
- 1/4 cup green onion, thinly sliced
- 1 bag white corn tortilla chips
- 1 1/2 cups shredded Monterey Jack or Pepper Jack cheese
- 1/2 cup tomato, seeded and chopped
- 1/4 cup black or green olives, sliced
- bowls of salsa, sour cream, and guacamole for dipping
Shred cooked chicken with two forks, or chop into bite-sized pieces. In a medium saucepan, combine chicken, taco seasoning, water, and salsa over mdium heat. Cook mixture until chicken is heated through and sauce is well-blended.
Remove mixture from heat and allow to cool to room temperature. Stir in sour cream, green onions, bell pepper, and chiles.
Preheat broiler; arrange tortilla chips on an oven-proof platter or individual plates. Top with chicken mixture and spinkle shredded cheese over all. Broil nachos for 3-4 minutes, until hot and cheese is melted.
Sprinkle nachos with chopped tomato and olives; serve warm with salsa, sour cream, and guacamole on the side.
Makes 8-12 appetizer servings.
