Chipotle Chicken Nachos
As I write this in 2021, I've been making these nachos for nearly 20 years! When you need a quick party platter, a dinner that doesn't take much thought, or a snack to accompany movie night, this is the go-to recipe! Use a store-bought roast chicken, a homemade one, or simply chicken leftovers!
Ingredients
- ½ cup chopped onions
- 1 Tablespoon olive oil
- ½ teaspoon cumin seeds
- ½ teaspoon dried oregano
- 1-2 canned chipotle peppers
- 2 Tablespoons tomato paste
- 1 Tablespoon white wine vinegar
- 2 cups roasted chicken chopped bite size / shredded works, too (See Notes!)
- Tortilla chips to line the baking dish
- 1½ cups shredded cheddar cheese Can mix cheddar and Monterrey Jack
- cilantro for garnish
- Pickled jalapenos, sour cream, lime wedges, avocado for serving
Instructions
- Brown the onion in the oil.
- Add the cumin seeds and oregano. Stir till fragrant, about 30 seconds.
- Add the chipotle chiles, tomato paste, and vinegar with ½ cup of water. Bring to a boil, then reduce heat and simmer gently, stirring often, about 5 minutes.
- Add the chicken and stir until the chicken is heated through, about 2 minutes.
- Arrange the tortilla chips on the pan of your choice. For a larger crowd, use a large baking sheet. For just you and your favorite meal partner, use a 9x13 baking dish.
- Layer some cheese on the chips and top with the chicken mixture. Add another layer of chips and cheese,
- Bake at 450°F until the cheese bubbles, about 3 minutes.
- Serve with sour cream, salsa, and cilantro.
Notes
Buy a roasted chicken (but if you eat gluten-free, check the ingredient label). Roast or poach your own chicken. Use any leftover chicken you have!
Plain avocado is great, but Cool and Classy Guacamole or Avocado Tomatillo Salsa are both delicious with these nachos!
Tried this recipe?Let us know how it was!