You'll find it very easy and fast to make this incredible Chicken Nachos recipe at home. It has all the most popular ingredients desired and is stacked high when loaded with everything. It's prepared very close to the classic ground beef nachos.
Pull apart, shred, or chop up the cooked chicken and add it to a hot skillet/pan.
Add in the chopped onion and Taco Seasoning and brown together. Add in oil to assist cooking. Add in water to add moisture, if needed.
Separately, microwave to heat up the refried beans and Nacho Cheese.
Microwave some Nacho Chips for about 20-30 seconds or in oven on a cookie sheet for about 3 minutes at 350⁰.
Building the Individual Servings Plates
Add the warmed Nacho Chips to each individual’s plate and spread them out.
Distribute the chicken mixture across the Nacho Chips on each plate.
Next, apply dollops of the refried beans.
Using a large spoon, distribute the Nacho Cheese like "rows" across each plate.
Add the diced tomatoes and salsa as the next layer.
Add dollops of sour cream across each serving.
Add the jalapenos to each plate, as desired. Or, set them aside for self-serving.
Cheese: If you elected to use shredded Cheddar Cheese, instead of Nacho Cheese, you can usually sprinkle this evenly over the hot, cooked meat while still in the skillet. This will permit it to melt and still be somewhat evenly distributed when you scoop out each meat mixture's serving.Sour Cream: Some have found using 2 teaspoons makes it easier. For example, use 1 teaspoon to scoop up some sour cream; then, over the plate, use the 2nd teaspoon to help remove it to distribute it over the Nachos layer.Jalapenos: If you're using fresh jalapenos (instead of from the jar), it's extremely important to avoid touching on or around your eyes when working with Jalapenos. You'll want to wash your hands using soap and water thoroughly when done handling Jalapenos. Removing the Jalapeno seeds is generally performed as the seed is the primary source of hotness in the Jalapeno. In preparations, you cut off the stem side's head and toss away. Then, slit the jalapeno lengthwise and, while holding under gentle flowing cold water, remove and discard the seeds. Cross-cut slices of jalapenos or dice them up in small pieces to prepare for distributed serving on each plate. Alternatively, if you have those who want the hotness of the Jalapeno with the seeds intact, this is generally served as small slices.Always use a spoon when applying Jalapenos to a plate. This encourages a person not to touch it with their hands and reduces the risk of later touching the eyes.Taco Seasoning: If you don't have it on hand, the primary ingredients are Cumin and Chili Powder so you could use a mixture of those, if in a pinch. At least use the Cumin, as that's the key desired flavor.Nacho Chips: Although I've used this recipe multiple ways (and repeated for confirmations before each change), the best idea is to generally avoid using the "scoop" type of Nacho Chips. However, if you're setting ingredients aside for actual dipping like an appetizer then, scoops will work. This recipe is designed as a meal serving. All types of standard sized Nacho Chips work well such as triangular or round, thick or thin, Corn-based or other.Double Layering: For a slightly different experience, you can place one small layer of Nacho Chips on the plate, ensuring no overlap. Then, very slightly add on 1/2 of a serving's toppings. Then, add on a 2nd layer of Nacho Chips (no overlaps), and repeat with the remaining serving's toppings.