Time 40m Yield 6 Number Of Ingredients 9 Steps:
Preheat oven to 350 degrees F (175 degrees C). In a 12 inch skillet over medium heat, cook and stir the garlic and white parts of the green onions in canola oil until tender. Mix in shredded chicken, salt and pepper. Toss until well coated with oil. Stir in the salsa. Arrange tortilla chips on a large baking sheet. Spoon the chicken mixture over tortilla chips. Top with Cheddar/Monterey Jack cheese blend and tomato. Bake in the preheated oven 10 minutes, or until cheese has melted. Remove from heat and sprinkle with green onion tops before serving.
Time 45m Yield 4-6 serving(s) Number Of Ingredients 12 Steps:
Set oven to 350 degrees F. In a medium skillet over medium heat stir together the garlic with the white parts only of the green onions in oil until tender (about 2-3 minutes). Turn heat to low then add in cooked chicken and with taco seasoning; mix until coated in the oil. Stir in the salsa; mix until combined; remove from heat and season with a little black pepper. Arrange the tortillas on a large baking sheet in a large round. Spoon the chicken mixture over the chips, then sprinkle with the shredded cheese and chopped tomato (or if desired you can add on the tomatoes after baking). Bake in a 350 degree F oven for about 8-10 minutes or until the cheese has melted. Sprinkle with the green parts of onions and olives and dollop with sour cream if desired. Delicious!
Time 40m Yield 6 serving(s) Number Of Ingredients 9 Steps:
Preheat oven to 350 degrees F (175 degrees C). In a 12 inch skillet over medium heat, cook and stir the garlic and white parts of the green onions in canola oil until tender. Mix in shredded chicken, salt and pepper. Toss until well coated with oil. Stir in the salsa. Arrange tortilla chips on a large baking sheet. Spoon the chicken mixture over tortilla chips. Top with Cheddar/Monterey Jack cheese blend and tomato. Bake in the preheated oven 10 minutes, or until cheese has melted. Remove from heat and sprinkle with green onion tops before serving.
Time 15m Yield 2 Number Of Ingredients 7 Steps:
Preheat the air fryer to 360 degrees F (180 degrees C) for about 3 minutes. Line air fryer basket with foil or a parchment liner, and spray with cooking spray. Spread out chips in the fryer basket in a single layer, slightly overlapping chips, so the cheese doesn’t melt through. Lightly dust chips with taco seasoning to get a pop of taco flavor, and sprinkle with shredded cheese. Don’t overcrowd the basket. Top cheese with olives and tomatoes and place basket in the air fryer. Air-fry until cheese is melted and chips are starting to slightly brown on the edges, 5 to 6 minutes. Watch closely to be sure the cheese doesn’t burn. If necessary, add additional time until you reach your preferred crispness. Move nachos to a plate, garnish with chopped cilantro, and serve immediately.
More about “restaurant style chicken nachos recipes”
Time 25m Yield 6 Number Of Ingredients 10 Steps:
Preheat an oven to 350 degrees F (175 degrees C). Mix together the onion, tomatoes, parsley, olive oil, lime juice, salt and pepper in a bowl. Spread tortilla chips in a single layer onto a baking sheet, and spoon about 1 teaspoon of the tomato salsa onto each chip. Spread 1 cup of Cheddar cheese over the nachos, top the chips with another teaspoon or so of salsa, and top with the remaining 1 cup of cheese. Bake the nachos in the preheated oven until the cheese is bubbling, about 5 minutes. Serve hot with sour cream, guacamole, and any remaining salsa on the side for dipping the chips.
