0 from 3 votes
Chicken Fajita Nachos Recipe
This tasty Chicken Fajita Nachos recipe makes an easy supper or satisfying appetizer! Ready in less than 30 minutes and simple to make in one skillet, these nachos are a family favorite!
Prep Time
5 mins
Cook Time
5 mins
Total Time
25 mins
Servings: 6
Calories: 149 kcal
Course:
Main Course
Cuisine:
American
Ingredients
- olive oil
- 3 3 boneless skinless chicken breasts sliced into 1/2-inch strips or 12 chicken tenderloins
- 1 1 medium onion cut into strips
- 1 1 medium bell pepper green, red, or yellow, cut into strips
- 1/2 1/2 teaspoon taco seasoning mix
- tortilla chips
- 1 1 cup grated Monterey Jack cheese
- 1/2 1/2 cup salsa
Instructions
- Preheat oven to broil at 500º F.
- Drizzle olive oil into a skillet over medium heat. Add chicken strips to the skillet and sprinkle with half of the taco seasoning. Cook until cooked throughout, about 5-10 minutes. Remove chicken from skillet and into a bowl. Set aside. Add onions and peppers to skillet, sprinkle with remaining taco seasoning and cook until slightly tender, about 3 minutes. Remove from skillet and add to the bowl along with the chicken. Turn off the heat to the skillet.
- Arrange tortilla chips in a layer on the bottom and up the sides of the skillet. Add cooked chicken, onions, and peppers to the top of the tortilla chips. Top with cheese and place into the preheated oven. Broil until cheese has melted and turned slightly bubbly. Remove from oven and top with salsa. Serve immediately.
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Notes
- These chicken fajita nachos taste amazing when hot and fresh! You can save a little time by prepping some of the ingredients ahead of time. As far as making ahead, chicken is all that should be cooked ahead for the best results.
- To meal prep. Chop and slice ingredients as needed, shred the cheese, and make the salsa and taco seasoning recipes as needed. Store all the prepped toppings as needed in airtight containers in the refrigerator.
- To make ahead. Prepare the chicken as instructed. Allow to cool and store in an airtight container in the refrigerator for up to 2 days. When ready to make the nachos, heat the chicken in the skillet and proceed with cooking the peppers and onions as directed, and continue with the remaining recipe instructions.
Nutrition Information
Calories
149kcal
(7%)
Carbohydrates
3g
(1%)
Protein
17g
(34%)
Fat
7g
(11%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
0.4g
Monounsaturated Fat
2g
Trans Fat
0.01g
Cholesterol
53mg
(18%)
Sodium
322mg
(13%)
Potassium
309mg
(9%)
Fiber
1g
(4%)
Sugar
2g
(4%)
Vitamin A
268IU
(5%)
Vitamin C
2mg
(2%)
Calcium
154mg
(15%)
Iron
0.5mg
(3%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 149
% Daily Value*
| Calories | 149kcal | 7% |
| Carbohydrates | 3g | 1% |
| Protein | 17g | 34% |
| Fat | 7g | 11% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 0.4g | 2% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 53mg | 18% |
| Sodium | 322mg | 13% |
| Potassium | 309mg | 7% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 268IU | 5% |
| Vitamin C | 2mg | 2% |
| Calcium | 154mg | 15% |
| Iron | 0.5mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.