How to Make Mexican Restaurant Style Chicken and Cheese Nachos

I debated sharing this "recipe" because it's not really a recipe at all. It's more of a dump-whatever-you-want and enjoy kind of thing. But it is BY FAR the meal that my family eats most often (not only because it's ridiculously easy but because it's SO GOOD!). And kids love to pick their ingredients and make their own! I know your family will love them too! This should make enough to feed about 6 adults.

Here is what I put on our Mexican Chicken Nachos:

• 4 chicken breasts or the meat from a rotisserie chicken
• 2 tbsp olive oil
• Adobo seasoning (I use this for everything!)
• Cumin
• 1 can of refried beans
• 1 cup frozen corn
• Tortilla chips
• 1 cup drained black beans (Here's my recipe but I've also been known to use a can in a pinch)
• 1 15.5 oz jar of chunky salsa (I use mild since the kids are eating it but you can use whatever) 🙂
• Shredded Mexican blend cheese
• Sour cream
• Cilantro for garnish and freshness

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I should first say that the easiest quickest way to make these is to use a rotisserie chicken from your grocery store. And if you use the rotisserie, you don't need to worry about the adobo and the cumin since they're already seasoned. But I usually like to make my own chicken since I prefer all white meat and it's more flavorful so I'll tell you how I make mine.

To make my chicken, I liberally sprinkle 4 breasts of chicken with the adobo seasoning and cumin. I just eyeball this but it's about 1 teaspoon of adobo and half a teaspoon of cumin. Now, you can cook a bunch more chicken for this and after you shred it, freeze it later. It's a huge time-saver!

Sauté the Chicken breasts in 2 tablespoons of olive oil for about 5 minutes each side or unit your chicken is completely cooked through.

You'll want to let the chicken rest for a couple of minutes to let all those juices redistribute and then you can go ahead and shred it. Click here If you want to see my post on how to shred all of this chicken in 25 seconds!

Here comes the super tricky part! Take your jar of salsa and dump the whole thing over your chicken and stir it to combine it all together.  (Note: If you're not going to use all of the chicken, you can freeze it and save it for another time. It also keeps in the fridge for almost a week)

Now you can start assembling your nachos. It didn't cross my mind to take step-by-step pics of this but I'll just tell you how I assemble mine in order of layers 🙂 You can put as much or as little of everything as you'd like!

1. Chips
2. Refried beans
3. Shredded salsa chicken
4. Beans and corn (You don't even need to thaw the corn)
5. Cheese
6. POP IT IN THE MICROWAVE FOR 90 SECONDS or the broiler if you are against modern convenience 🙂
7. Top with sour cream and chopped cilantro
8. Devour!

Some other topping suggestions are: lettuce, guacamole, jalapeños, fresh tomatoes, onions…the list can go on forever. Have fun creating your own and comment if you have any fun suggestions!

Don't forget to PIN IT FOR LATER!

How to Make Mexican Restaurant Style Chicken and Cheese Nachos

Source: https://www.cocoandash.com/the-easiest-mexican-chicken-nachos/

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