Cheesy Chicken Nachos—Speedy and Fresh!

cheesy, chicken nachos

Ever get that Tex-Mex craving and don’t feel like ordering out? Here’s the perfect recipe for you! Cheesy Chicken Nachos are made with fresh(not bagged) chips and piles of veggies and cheese. You can also feel good about not opening a package of taco or fajita seasoning mix—this one is from scratch! Don’t be intimidated though. You probably already have the simple ingredients in your pantry and fridge.

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My poor hubby was trying not to drool as he shot these food pics. He is such a good trooper! I feed him well for his picture-taking skills. There was no complaining from him once he bit into the homemade tortilla chips layered with meat, veggies and cheese. It was worth the wait, but I highly recommend not snapping food pics when your tummy is a rumblin’!


4 boneless, skinless chicken breasts, diced
2 large white onions, diced
3 slicing tomatoes, diced
6 cloves of garlic, crushed
1 Tablespoon paprika
1 Tablespoon Mexican chili powder
1 teaspoon seasoning salt
1/2 teaspoon salt
2 Tablespoons fresh, minced cilantro
2 cups shredded Monterrey Jack Cheese
2 Tablespoons oil
1 15 oz can re-fried beans (optional)

For the Tortilla Chips:

10 store-bought flour tortillas
cooking oil


In large skillet, place 2 Tablespoons oil and saute chicken and onions on medium-high heat until juices run clear and onions are soft. Next, add seasonings and tomatoes. Bring to a boil, reduce heat and simmer on low for 10 minutes.

For Chips:

Cut tortillas into triangles. Drop tortilla chips into 2 inches of hot oil. Flip to other side when golden brown. Once both sides are golden brown, drain and salt to taste.

To serve, place chips on large serving platter and place chicken mixture on top. Then sprinkle with shredded cheese. Garnish with sour cream, chives, re-fried beans and black olives, if desired. Serve immediately. Yields: 6 servings

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