Healthy Game Day Recipe Idea - Shredded Chicken Nachos
User Reviews
5
Healthy Game Day Recipe Idea - Shredded Chicken Nachos
Description
This recipe starts by roasting seasoned chicken thighs or breasts until cooked through, then shredding and tossing with enchilada sauce to infuse flavor. The layering of tortilla chips is done in two rounds, each with cheese, black beans, and the prepared chicken, resulting in a generous spread that bakes to meld flavors and melt cheese thoroughly.
The finished nachos offer a balance of smoky, spiced chicken, creamy melted cheese, and the crispness of chips. Optional fresh toppings such as guacamole and sliced jalapeños add cooling and heat contrasts respectively.
While the recipe yields 8 servings as an appetizer, it can accommodate leftover or store-bought cooked chicken for ease. To maintain chip crispness, thoroughly drain canned black beans before layering. The nachos are best enjoyed immediately but can be refrigerated for a couple of days and reheated gently in the oven to melt cheese again. Fresh toppings should be added after reheating.
Ingredients
For The Chicken
- 1 ½ lb chicken thigh or boneless skinless chicken breasts
- 2 tablespoons olive oil
- 1 tablespoon chili powder
- 1/2 teaspoon cumin ground
- 1 teaspoon kosher salt
- ¼ teaspoon black pepper
- ½ cup enchilada sauce
For The Nachos
- 8 cups tortilla chips
- 4 cups Monterey jack cheese or mozzarella, shredded
- 1 black beans 14 oz can, drained and rinsed
As Toppings (optional)
- 1 cup guacamole
- 1 cup tomato diced or sliced
- 1 cup corn drained if using canned, fresh or canned
- 1/4 cup jalapeños fresh/sliced or pickled
Instructions
- Preheat oven to 400 degrees.
- Pat dry chicken with paper towels. Transfer them onto a baking sheet (I used a half-sheet—AKA a 13 x 18-inch baking sheet.).
- Drizzle with olive oil and sprinkle with chili powder, ground cumin, salt, and pepper on both sides.
- Roast in the oven for 15-20 minutes or until the internal temperature reaches 165 degrees Fahrenheit.
- Remove from the oven. Shred the now-cooked chicken using two forks.
- Drizzle them with the enchilada sauce and broil for 2 minutes. Remove from the oven and set it aside.*
- Turn the oven temperature down to 350 degrees F. Line a baking sheet with parchment paper.
- Spread tortilla chips on a sheet pan in a single layer. Top them off with half of the cheese, black beans, and shredded chicken ensuring that they are distributed evenly.
- Continue with a second layer of chips, cheese, beans, and shredded chicken.
- Bake for 15-18 minutes or until the cheese is fully melted.
- Right before serving, top it off with your favorite nacho toppings and serve while still hot.
Notes
- The recipe makes about 8 servings as an appetizer and does not include optional toppings in calorie counts.
- Leftover or store-bought cooked chicken can substitute the roasted chicken; about 4-5 cups shredded is needed.
- Use skinless chicken breasts or thighs for your preferred texture and flavor.
- Ensure black beans are well drained to keep nachos from becoming soggy.
- Make the chicken ahead for convenience; assemble nachos just before serving.
- Store nachos in the fridge for up to 2 days, covering tightly after bringing to room temperature.
- Reheat in a low oven (around 300°F) until cheese melts, removing fresh toppings before heating to preserve their freshness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 998 kcal
% Daily Value*
| Calories | 998kcal | 50% |
| Carbohydrates | 84g | 28% |
| Protein | 35g | 70% |
| Fat | 60g | 92% |
| Saturated Fat | 18g | 90% |
| Polyunsaturated Fat | 16g | 94% |
| Monounsaturated Fat | 22g | 110% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 121mg | 40% |
| Sodium | 1213mg | 51% |
| Potassium | 608mg | 13% |
| Fiber | 9g | 36% |
| Sugar | 3g | 6% |
| Vitamin A | 1128IU | 23% |
| Vitamin C | 16mg | 18% |
| Calcium | 560mg | 56% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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