Chicken a La Nacho
Bring bold Tex-Mex flavors to your table with Chicken a La Nacho, an irresistible fusion of crispy chicken, melted cheese, and vibrant toppings. Juicy chicken breasts are coated in a smoky spice rub, seared to golden perfection, and layered with crunchy tortilla chips, a blend of cheddar and Monterey Jack cheese, and zesty jalapeños. Baked to bubbling, cheesy perfection, this crowd-pleasing dish is finished with fresh cilantro, diced tomatoes, sour cream, and green onions for a burst of color and flavor. Perfect for family dinners or game day gatherings, Chicken a La Nacho combines the best of nachos and hearty chicken for a meal that's as fun as it is delicious. Serve with lime wedges and let the fiesta begin! Keywords: Chicken a La Nacho, Tex-Mex recipe, cheesy chicken, baked nachos, easy dinner ideas.
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Recipe Information
Ingredients
- 4 pieces Chicken breasts
- 1 teaspoon Paprika
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Ground cumin
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Vegetable oil
- 3 cups Tortilla chips
- 1.5 cups Shredded cheddar cheese
- 1.5 cups Shredded Monterey Jack cheese
- 0.25 cup Jalapeños, sliced
- 0.5 cup Sour cream
- 0.5 cup Diced tomatoes
- 0.25 cup Chopped fresh cilantro
- 2 stalks Green onions, sliced
- 4 pieces Lime wedges
Instructions
Preheat the oven to 375°F (190°C).
On a clean cutting board, pat the chicken breasts dry with paper towels.
In a small bowl, mix together the paprika, garlic powder, onion powder, ground cumin, salt, and black pepper.
Rub the spice mixture evenly onto the chicken breasts to coat them on all sides.
In a large oven-safe skillet, heat the vegetable oil over medium-high heat.
Sear the chicken breasts for 2-3 minutes on each side, or until golden brown. They do not need to be fully cooked at this stage.
Remove the skillet from heat. Crush the tortilla chips lightly and spread them evenly over the chicken in the skillet.
Sprinkle the shredded cheddar cheese and Monterey Jack cheese evenly over the chicken, ensuring the tortilla chips are well covered.
Top with sliced jalapeños for a spicy kick.
Transfer the skillet to the preheated oven and bake for 20 minutes, or until the chicken is fully cooked (internal temperature of 165°F or 74°C) and the cheese is melted and bubbly.
Carefully remove the skillet from the oven and let it cool slightly for 5 minutes.
Garnish with sour cream, diced tomatoes, chopped cilantro, and sliced green onions.
Serve with lime wedges on the side for a zesty finish. Enjoy!
Nutrition Facts
Calories |
3680 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 223.1 g | 286% | |
| Saturated Fat | 98.1 g | 490% | |
| Polyunsaturated Fat | 38.9 g | ||
| Cholesterol | 961 mg | 320% | |
| Sodium | 5978 mg | 260% | |
| Total Carbohydrate | 116.8 g | 42% | |
| Dietary Fiber | 13.5 g | 48% | |
| Total Sugars | 13.7 g | ||
| Protein | 315.2 g | 630% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 2994 mg | 230% | |
| Iron | 13.0 mg | 72% | |
| Potassium | 1238 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
