How to Make Chicken Nacho
- cook TIME 23 mins
- prep TIME 7 mins
- total TIME 30 mins
Ingredients (21)
- 16 oz skinless boneless chicken breasts cut into large chunks
- 6 6-inch corn tortillas
- 2 oz tortilla chips
- 3 oz cheddar cheese grated
- 6 oz tomatoes diced
- 2 oz corn
- 2 oz canned black beans
- 1 oz red onion diced
- 1 oz jalapeño sliced
- 1/2 cup unsalted chicken broth
- 1/4 cup coriander finely chopped
- 2 tbsp olive oil
- 1 tbsp Hunt’s tomato paste
- 1 tsp paprika
- 1 tsp dried oregano
- 1/2 tsp chili powder
- 1/2 tsp garlic powder
- 1/2 tsp ground black pepper
- 1/4 tsp salt
- 1/4 tsp cumin
- 3 tbsp plain Greek yogurt
INSTRUCTIONS
Prep:
Cut the chicken: Cut the chicken breasts crosswise into large chunks.
Cut the corn tortillas: Cut 6 6-inch corn tortillas into 48 small triangular pieces (8 pieces per tortilla).
Dice the tomatoes: Cut the tomatoes in half, then remove the stems and scoop out the seeds. Slice the halves into 1/4-inch strips, then cut the strips crosswise.
Dice the red onions: Cut the onions in half and peel off the skin. Keeping the root intact, make vertical and horizontal cuts 1/8 inch apart on the onion halves. Slice the onion into small cubes.
Slice the jalapeño: Slice off the top end and cut the jalapeño into thin, round slices.
Chop the coriander: Bunch the coriander together and chop it finely.
Grate the cheese: Place the cheese grater on the cutting board, and press the cheese block firmly against the grating surface. Gradually push the cheese downwards to grate.
Cook:
Prepare a baking tray: Arrange the tortilla pieces on a baking tray lined with aluminum foil.
Bake the tortillas: Bake for 5 minutes at 350 °F. Remove from the oven when done, and set aside.
Stir-fry the chicken: Place a pan over medium heat until hot. Add 2 tbsp olive oil and 16 oz chicken breasts. Stir-fry for 3 minutes.
Season the chicken: Add 1 tbsp Hunt’s tomato paste, 1 tsp paprika, 1 tsp dried oregano, 1/2 tsp chili powder, 1/2 tsp garlic powder, 1/2 tsp ground black pepper, 1/4 tsp salt, and 1/4 tsp cumin. Stir for 1 minute to combine.
Stir in the chicken broth: Add 1/2 cup of unsalted chicken broth and reduce it over low heat for 5 minutes.
Shred the chicken: Use two forks to shred the chicken chunks into small pieces.
Build the nacho: On the baking tray, spread 2 oz tortilla chips, shredded chicken, and 3 oz grated cheddar cheese.
Melt the cheese: Bake the ingredients at 375 °F for 5 minutes. Remove the tray from the oven when done.
Add the prepared vegetables: Add 6 oz tomatoes, 2 oz corn, 2 oz canned black beans, 1 oz red onion, 1 oz jalapeño, and 1/4 cup of coriander.
Add the sauce and serve: Drizzle 3 tbsp plain Greek yogurt on the nachos. Enjoy.