Best Tiffanys Chicken Nachos Recipes

RESTAURANT STYLE CHICKEN NACHOS

Restaurant Style Chicken Nachos image

This delicious and easy to prepare recipe is sure to be a big hit! Hearty enough for a meal. The key is the meat filling -- it also makes a great filling for tacos and quesadillas. This recipe can be modified to meet your own taste. I recommend serving with sour cream and guacamole. Be creative!

Provided by LAURA B.

Categories Appetizers and Snacks Cheese Nachos Recipes

Time 40m

Yield 6

Number Of Ingredients 9

Ingredients

2 cloves garlic, crushed
6 green onions, sliced, white parts and tops separated
3 tablespoons canola oil
1 shredded, cooked, whole chicken breast
salt and pepper to taste
1 cup salsa
½ (12 ounce) package tortilla chips
1 (8 ounce) package shredded Cheddar/Monterey Jack cheese blend
½ large tomato, diced

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.

Nutrition Facts : Calories 406.9 calories, Carbohydrate 24.4 g, Cholesterol 54.2 mg, Fat 25.7 g, Fiber 2.8 g, Protein 21.4 g, SaturatedFat 8.1 g, Sodium 669.6 mg, Sugar 2.4 g

CHICKEN NACHOS

Chicken Nachos image

Provided by Ree Drummond : Food Network

Categories main-dish

Time 50m

Yield 6 servings

Number Of Ingredients 13

Ingredients

2 tablespoons taco seasoning
2 tablespoons chili powder
4 boneless, skinless chicken breasts
1/4 cup olive oil
8 ounces tomato sauce
A few dashes hot sauce
1 large bag tortilla chips
3 cups grated Cheddar-Jack (approximately -- you may need more or less)
1/4 cup jarred jalapeno slices
1/4 cup chopped pitted black olives
3 tomatoes, finely chopped
3 green onions, green and white parts, finely chopped
1/4 cup sour cream

Steps:

Preheat the oven to 350 degrees F. Sprinkle the taco seasoning and chili powder all over the chicken breasts.
Heat the oil in a nonstick skillet over medium-high heat. Add the chicken and saute on both sides until browned, about 5 minutes per side, then remove from the skillet and set aside. To the skillet, add the tomato sauce, hot sauce and 2 cups hot water and bring to a gentle boil.
Shred the chicken with 2 forks, then return the shredded chicken to the liquid and simmer on low until everything is hot and bubbly.
Assemble the nachos in 2 ways: Sprinkle a layer of tortilla chips onto 2 ovenproof plates or baking dishes. Sprinkle both with cheese and then a layer of chicken; repeat twice more with each layer getting smaller in circumference. Finish with an extra sprinkling of cheese. Bake just until the cheese melts, 5 to 10 minutes.
Serve one dish as is. On the other, layer on the jalapenos, black olives, tomatoes, green onions and sour cream.

TIFFANY'S CHICKEN NACHOS

Tiffany's Chicken Nachos image

One look and you may think these are ordinary chicken cheese nachos. But there's more than meets the eye in this tasty recipe. Jalapeno juice is the secret ingredient and, oh boy, does it amp up the flavor of the chicken without being too hot. Ro-tel tomatoes add color and flavor to the dish. These nachos are super yummy and great for snacking.

Provided by Tiffany Young @Corena_us

Categories Chicken

Number Of Ingredients 7

Ingredients

1 can(s) Tyson or Swanson white meat chicken (12.5 oz)
1 can(s) Ro-tel Mexican tomatoes and green chilis, drained (7 oz)
1/4 cup(s) La Preferdia jalapeno juice
1/2 cup(s) La Preferdia jalapenos
2 1/2 cup(s) Kraft pizza cheese (white & orange); shredded
1 package(s) tortillia chips of your choice
4 - green onions; sliced

Steps:

Open the can of chicken and Rotel Mexican chiles. Drain both very well. Place in skillet and break up so it's not in big chunks (almost shredded).
Add the jalapeno juice. Turn heat to medium. Check and stir until there is no more or very little fluid left.
Turn on the oven and preheat to 350. Get out a baking sheet and spread chips all over. When the chicken mixture is cooked, sprinkle across the chips evenly.
Next place the jalapenos on top of the chicken mix (spread out, don't bunch together).
Then layer it with the cheese and finally the green onions. Place in the oven for about 20 min.
Watch them while they bake. When the cheese is nice and melted they are done. Take out and enjoy.

ROASTED CHICKEN NACHOS WITH GREEN CHILI-CHEESE SAUCE

Roasted Chicken Nachos With Green Chili-Cheese Sauce image

Provided by Tyler Florence

Categories main-dish

Time 1h

Yield 6 to 8 servings

Number Of Ingredients 21

Ingredients

4 medium tomatillos, husked and rinsed
2 jalapenos, stemmed
1/2 medium onion, peeled and quartered
2 garlic clove, peeled
1 handful fresh cilantro leaves, coarsely chopped
1 lime, juiced
1 teaspoon toasted cumin seeds
Kosher salt
1/4 cup (1/2 stick) unsalted butter
1/4 cup all-purpose flour
2 cups chicken stock, at room temperature
4 cups shredded Jack cheese
1 (1-pound) bag salted corn tortilla chips
1 (3-pound) whole roasted chicken, meat finely shredded, skin and bones discarded
1 pint cherry tomatoes, halved
2 green onions, white and green parts, chopped
1 jalapeno, chopped
2 handfuls fresh cilantro leaves, hand shredded
2 limes, juiced
Kosher salt and freshly ground black pepper
Sour cream and guacamole, for serving

Steps:

Bring a pot of water to a boil; add the tomatillos, jalapenos, onion, and garlic. Simmer for 10 to 15 minutes, until the tomatillos are soft. Drain and cool slightly, then put them in a blender. Add the cilantro, lime juice, and cumin. Puree for a few seconds to blend, and then pour in about a 1/4 cup of water and process to a coarse puree; taste and season with a generous pinch of salt. You should have about 2 cups of this salsa verde.
Make a roux by melting the butter over medium-low heat in a thick-bottomed saucepan. Just as the foam subsides, sprinkle in the flour, stirring constantly with a wooden spoon or whisk to prevent lumps. Cook for 2 to 3 minutes to remove the starchy taste from the flour; don't allow it to brown. Gradually whisk in the chicken stock and simmer for 8 minutes to thicken. Once you have a good base, fold in 2 cups of the shredded Jack cheese; mix until completely melted into a sauce. Stir in the prepared salsa verde until incorporated; remove the green chili cheese sauce from the heat.
Make a quick salsa by combining the cherry tomatoes, onions, jalapeno, cilantro, and lime juice in a bowl; season with salt and pepper, tossing to combine.
To build these awesome nachos: Preheat the oven to 350 degrees F. Get a very large oven-proof platter and cover it with a few handfuls of tortilla chips, follow with a portion of the shredded chicken, a coating of the cheese sauce, and a nice sprinkle of the remaining shredded jack. Make 3 or 4 layers of the nachos, depending on the size of the platter. Bake the nachos until they are all hot and gooey, about 5 to 10 minutes.
Spoon the tomato salsa over the top of the nachos and serve with the sour cream on the side.

CHICKEN NACHOS

Chicken Nachos image

Super-simple but totally killer nachos! These are to die for with some guacamole, sour cream and salsa. If it's too spicy for you, just leave out the cayenne.

Provided by Michelle

Categories Appetizers and Snacks Cheese Nachos Recipes

Time 40m

Yield 6

Number Of Ingredients 6

Ingredients

2 skinless, boneless chicken breast halves - chopped
2 tablespoons vegetable oil
1 teaspoon cayenne pepper, or to taste
1 (12 ounce) package corn tortilla chips, or as needed
1 (8 ounce) package shredded Mexican-style cheese blend
1 (7 ounce) can diced green chilies, drained

Steps:

In a medium bowl, stir together the chicken, vegetable oil, and cayenne pepper. Let stand for 15 minutes, or longer if desired.
Heat a skillet over medium-high heat. Add the chicken mixture, and fry until chicken is no longer pink. Remove from heat, and set aside.
Preheat the oven to 325 degrees F (165 degrees C). Spread a thin layer of tortilla chips in a 9x13 inch baking dish. Sprinkle 1/4 of the chicken, 1/4 of the chilies, and 1/4 of the cheese over the chips. Repeat layers ending with cheese on the top.
Bake for 15 to 20 minutes in the preheated oven, until the cheese is melted and everything is heated through. Serve with your favorite nacho toppings.

Nutrition Facts : Calories 510.9 calories, Carbohydrate 40 g, Cholesterol 58.8 mg, Fat 30.3 g, Fiber 3.5 g, Protein 21.6 g, SaturatedFat 11.3 g, Sodium 886.1 mg, Sugar 1.6 g

CHICKEN TIFFANY

Chicken Tiffany image

Provided by Food Network

Categories main-dish

Time 45m

Yield 1 serving

Number Of Ingredients 12

Ingredients

2 ounces cream cheese (or other cheese if desired)
1 teaspoon chopped garlic
Salt and freshly ground black pepper
2 teaspoons chopped fresh basil leaves
2 teaspoons chopped fresh oregano leaves
1 (8-ounce) chicken breast
2 ounces butter, melted
2 ounces bearnaise sauce
Flour, for dusting
1 egg
1 tablespoon milk
Japanese bread crumbs (Panko), for breading

Steps:

Preheat the oven to 350 degrees F.
Mix together the filling ingredients and set aside.
Remove the excess fat and rib meat on chicken breast. Lightly and evenly pound chicken breast to 3/8-inch thickness.
Lay the breast flat on the table (shiny side down), and place filling on 1/2 of the breast. Fold the chicken in 1/2 and tuck in corners.
In a bowl, beat together the egg and milk to make an egg wash. Lightly dust the chicken in flour and shake off excess flour. Dip chicken in egg mix, shaking off excess. Coat the chicken in Japanese bread crumbs. Place on a baking pan and lightly drizzle with butter. Bake until golden brown and the internal temperature of the chicken reaches 170 degrees F. Remove from the oven and place on serving dish. Top with bearnaise sauce.