My football loving family considers Super Bowl Sunday a holiday. No matter what teams are playing, we are all together and our meal planning starts weeks in advance. Our day is filled with lots of loud discussions, armchair quarterbacking and tons of delicious food. This year, along with some other dishes, I will be making these chicken nachos.
These nachos are so good. I love to load my nachos up with all the toppings, but I make one half of a platter loaded and leave the other half just meat and cheese to give everyone options.
Because I usually take several dishes, I love anything that makes my life easier. I will stop in our local super store to pick up a rotisserie chicken. Once I get home, I shred it and cook it up with the tomato sauce, and tomatoes and chilies right away. When it’s done, I throw it in the refrigerator and all I have to do is assemble and heat it up on the day.
This chicken nachos recipe makes enough for two very generous large platters of nachos. Consider making a spicy and a mild platter.
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| Prep Time | 15 minutes |
| Cook Time | 15 minutes |
| Servings |
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- 1 chicken roasted, homemade or store bought
- 10 oz can diced tomatoes and green chilies
- 8 oz can tomato sauce
- 2 large bags tortilla chips Make sure they are sturdy, gluten free chips. I use Milagro.
- 6 cups shredded cheese
- 1/2-1 cup jalapeño slices
- 1/2 - 1 cup black olives chopped
- 3 tomatoes finely chopped
- 3 green onions finely chopped
- sour cream
- guacamole
- avocado
Ingredients
Nachos
Toppings
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- To roast chicken: Salt and pepper chicken. Roast at 350° until an instant read thermometer inserted into the thigh reads 165°. Allow to cool. Remove chicken meat from the bones and shred it.
- Put shredded chicken into a large sauce pan and add diced tomato with green chilies and tomato sauce.
- On medium, cook chicken mixture, stirring occasionally until the liquid is reduced and all the flavors are incorporated.
- Spread out an even layer of tortilla chips on an oven safe baking dish.
- Sprinkle chips with an even layer of cheese and then a layer of chicken.
- Sprinkle evenly with desired toppings and top with another sprinkle of cheese.
- Lay a slightly smaller second layer of chips on top of the first layer. Repeat with fillings.
- Repeat layering tortilla chips until you have 4-5 layers of chips and fillings, each slightly smaller than the one before. Finish top with more cheese.
- Heat in a 350° oven for 5-10 minutes until the cheese has completely melted.
This Chicken Nachos recipe is gluten free.
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