Best Nacho Chicken Recipes

NACHO CHICKEN CASSEROLE

Steps:

• In a large bowl, combine the first eight ingredients. In a small bowl, combine the cheeses; stir half into the chicken mixture., Transfer to a 1-qt. baking dish coated with cooking spray. Sprinkle with remaining cheeses. Bake, uncovered, at 350° for 25-30 minutes or until cheese is bubbly.

CHICKEN NACHO DIP RECIPE

Steps:

• In a slow cooker, mix together all the ingredients, and let it cook on high for 1-2 hours, stirring every 20-30 minutes or so.
• Serve warm with your favorite tortilla chips.

FAJITA CHICKEN AND RICE BAKE WITH NACHO TOPPING

Steps:

• Preheat the oven to 350°F or 180°C.
• Start boiling the rice in 2 cups of water, covered. This should take 15-20 minutes.
• Meanwhile, heat the oil in a skillet. Add the diced chicken and cook, stirring, for 3 minutes.
• Stir in the 1/2 cup water and fajita seasoning.
• Add the diced onion, green bell pepper, corn and garlic.
• Cook for 10 minutes, stirring frequently, until the chicken and vegetables are cooked and the liquid has mostly reduced.
• Add the salsa to the chicken mixture in the pan and stir.
• When the rice is cooked and has absorbed all the liquid, add the rice to the chicken salsa mixture and stir. Pour into a 10x6 or equivalent baking tray.
• Top with 1 cup of the cheese.
• Crush the nachos into crumbs and scatter evenly over the cheese.
• Top with the remaining cheese.
• Bake in the oven for 15-20 minutes, until bubbling.
• Serve and enjoy!

BUFFALO CHICKEN NACHO BOWL

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Combine chicken and Buffalo wing sauce in a bowl.
• Place 1 layer tortilla chips in the bottom of a baking dish; top with a layer of Buffalo chicken mixture, black beans, and Cheddar cheese. Continue layering with remaining tortilla chips, Buffalo chicken mixture, black beans, and Cheddar cheese.
• Bake in the preheated oven until cheese is melted, 10 to 15 minutes. Cover the nachos with aluminum foil if the top is getting too dark.
• Top nachos with sour cream, blue cheese, jalapeno peppers, and green onion.

CHICKEN NACHO SOUP

Steps:

• Combine the tomato paste, tomatoes, potato, zucchini, onion, jalapeno, garlic, oregano, cumin, cilantro and hominy in a 6-quart slow cooker. Add the crushed tortilla chips, the chicken broth and 1 teaspoon salt. Cover and cook on low, 7 1/2 hours. Add the chicken and cook 30 more minutes.
• Combine the cheese and milk in a medium microwave-safe bowl; microwave, whisking occasionally, until melted and smooth, 2 to 3 minutes. Serve the soup topped with tortilla chips, the cheese sauce and sliced jalapeno.

NACHO CHICKEN

Steps:

• In a large bowl, combine the first 7 ingredients; mix well. Crush chips; set aside 1 cup for topping. Add remaining chips to chicken mixture. Spoon into a greased 13x9-in. baking dish; sprinkle with reserved chips. Bake, uncovered, at 350° until cheese is melted and edges are bubbly, 30 minutes. Serve with sliced jalapenos and diced tomatoes if desired.

NACHO CHEESE DORITO CHICKEN

Steps:

• Preheat oven to 350 degrees.
• Put chicken breasts in zip-lock bag and pound to flatten somewhat.
• Combine mayonnaise and Italian Seasoning in wide bowl.
• Crush Doritos in a zip-lock into pencil eraser sized pieces (or smaller).
• Roll chicken in the mayo mixture and then roll in Dorito crumbs.
• Place in casserole dish and drizzle with melted butter all over the chicken.
• Bake uncovered thirty minutes.

OUTRAGEOUS WARM CHICKEN NACHO DIP

Steps:

• Place the diced tomatoes, processed cheese, chicken meat, sour cream, green onion, taco seasoning, and jalapeno pepper into a slow cooker.
• Cook on High, stirring occasionally until the cheese has melted and the dip is hot, 1 to 2 hours.
• Stir in the black beans, and cook 15 more minutes to reheat.

NACHO CHICKEN BAKE

Steps:

• Heat oven to 190C/170C fan/gas 5. Tip the jar of salsa and the beans with their juice into a pan. Stir in the chicken and coriander, then heat until bubbling.
• Tip the mixture into a shallow ovenproof dish. Top with the tortillas and cheese, then bake for 8 mins. Serve with a salad, preferably including some avocado, and a good squeeze of lime.

CHICKEN NACHO DIP

Steps:

• In a large saucepan, combine the chicken, beans, salsa and onion; heat through. Transfer to a serving bowl; sprinkle with cheese. Serve with chips.

NACHO CHICKEN AND RICE WRAPS (4 WW POINTS)

Steps:

• Mix soup, water, salsa, rice and chicken in slow cooker. Cover and cook on LOW 6 to 7 hours or until rice is done. Spoon 1/2 cup rice mixture down center of each tortilla. Fold tortilla around filling.
• Serves: 15 (1/2 Cup Rice + 1 Tortilla).
• Per Serving: 210 Calories; 3g Fat (12.1% calories from fat); 11g Protein; 36g Carbohydrate; 3g Dietary Fiber; 17mg Cholesterol; 704mg Sodium. Exchanges: 1 Grain (Starch); 1/2 Lean Meat; 1/2 Vegetable. WWP: 4.

HOT CHICKEN NACHO DIP (YOU WON'T WANT TO SHARE!!)

Steps:

• Preheat oven to 350 Degrees. Marinate chicken in Dale Sauce or other marinade for at least one hour in fridge.
• Drain.
• Fry until cooked in hot skillet.
• Transfer to a bowl and toss with all of the sour cream.
• Place in a 9X13 pan or other casserole pan and top with black olives, top with mushrooms.
• Top this with both cheeses.
• Bake 30 minutes at 350 Degrees or until cheese is melted and slightly browned.
• Top with tomatoes, lettuce, and green onions and serve immediately with thick tortilla chips.
• This could be the best nacho dip in the world!

BBQ CHICKEN NACHO POPPERS RECIPE BY TASTY

Steps:

• In a large bowl, combine the cream cheese, cheese, chicken, peppers, parsley, and barbecue sauce.
• Transfer the mixture to a parchment paper-lined 9x9-inch (23x23-cm) square pan. Spread the mixture evenly and freeze for 1 hour, or until firm.
• Cut the block into 32 triangle poppers.
• Pour the flour, eggs, and crushed nacho chips into 3 separate medium bowls. Double bread the poppers by dipping them in the flour, egg wash, and nacho chips, then again in the egg wash and nacho chips.
• Heat the oil in a large pot to 375°F (190°C).
• Fry the poppers, four at a time, for 40 seconds, or until golden brown.
• Sprinkle parsley on top of the poppers.
• Serve with guacamole, salsa, and sour cream.
• Nutrition Calories: 5819 Fat: 588 grams Carbs: 127 grams Fiber: 9 grams Sugars: 10 grams Protein: 28 grams
• Enjoy!

NACHO CHICKEN & RICE

Steps:

• In a 3-qt. slow cooker, combine the chicken, peppers, soup, salsa and chili powder. Cover and cook on low for 5-6 hours or until chicken is tender. Serve with rice.

LAYERED CHICKEN AVOCADO NACHO SALAD

Steps:

• Place avacodos in a medium bowl.
• Add 1/3 cup salsa, and mash to a chunky guacamole consistancy.
• Season with salt and pepper.
• In a large glass bowl, layer HALF of the lettuce, chicken or turkey, chips, beans, green onions, bell pepper and cheese.
• Top with half of the guacamole and half of the remaining salsa.
• Repeat layering with the remaining ingredients.
• Use additional salsa to cover top if necessary.
• Delicious!

NACHO CHICKEN & RICE WRAPS

Steps:

• In slow cooker mix soup, water, salsa, rice, and chicken. Cover and cook on low 7-8 hours or until chicken and rice are done. Spoon about 1 cup rice mixture down center of each tortilla. Fold opposite sides of tortilla over filling. Roll up from bottom. Cut each wrap in half.

LAYERED CHICKEN NACHO DIP

Steps:

• 1. Spread refried beans in the bottom of a microwave safe dish.
• 2. Sprinkle 1/2 can of Rotel on top of the beans.
• 3. Use the slices of Velveeta cheese to cover the beans and Rotel. Put in the microwave for 2-3 minutes until the cheese melts and the beans are warm.
• 4. Layer the pulled chicken, sour cream, green onions, black olives and remaining Rotel.
• 5. Serve with tortilla chips. I like the scoops best. Would probably be good with Fritos as well.

NACHO CHICKEN DRUMSTICKS

Steps:

• Put the flour in a large bowl. Put the crushed chips in another large bowl and whisk the eggs in a third bowl. Toss the drumsticks in the flour. One at a time, dip each drumstick in the beaten egg and dredge in the crushed chips, turning to coat. Place on a baking sheet until ready to fry.
• Preheat the oven to 425 degrees F. Fill a large pot with 3 inches of vegetable oil and heat over medium-high heat until a deep-fry thermometer registers 350 degrees F. Working in batches, fry the drumsticks until golden and cooked through, about 15 minutes. Drain on paper towels and season with salt. (Let the oil return to 350 degrees F between batches.)
• Arrange the drumsticks on a large ovenproof platter and sprinkle with the cheese. Bake until the cheese melts, about 4 minutes. Top with salsa, guacamole and pickled jalapenos.

NACHO CHICKEN BAKE

Steps:

• Arrange chips in a greased 13x9-in. baking dish. In a large bowl, combine the soup, chicken, picante sauce, cheese, onion and chilies; pour over chips. Sprinkle with additional cheese if desired. , Bake, uncovered, at 325° for 40-45 minutes or until bubbly. Serve with lettuce and tomatoes.

CHICKEN NACHO GRILLS

Steps:

• Heat oven to 200C/fan 180C/gas 6. Crush the tortilla chips. Put the chicken breasts on a non-stick baking tray, season, then slash each 3 times with a knife. Spoon 1 tbsp of salsa on top of each, then 1 tbsp soured cream.
• Sprinkle the chips over the chicken, then the cheese. Roast for 15-20 mins until the topping is golden and melting.