Mexican Chicken Over Chips
Transform your weeknight dinner into a fiesta with this irresistible Mexican Chicken Over Chips recipe! Juicy, shredded chicken is simmered in a zesty tomato sauce, featuring bold flavors of smoked paprika, cumin, and chili powder, then layered over a crunchy bed of tortilla chips. Topped with gooey melted Mexican cheese, tangy sour cream, fresh cilantro, and optional spicy jalapeños, this easy-to-make dish is a crowd-pleasing delight for family dinners or casual gatherings. Ready in just 40 minutes, this flavorful twist on classic nachos is served with lime wedges for a refreshing citrus finish. Perfectly satisfying, simple, and bursting with Mexican-inspired flavors, this dish is sure to become your new go-to recipe!
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Recipe Information
Ingredients
- 2 pieces boneless, skinless chicken breasts
- 1 cup chicken broth
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 14.5-ounce can canned diced tomatoes (with green chilies if preferred)
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 6 cups tortilla chips
- 1.5 cups shredded Mexican cheese blend
- 0.5 cup sour cream
- 0.25 cup sliced jalapeños (optional)
- 0.25 cup chopped fresh cilantro
- 1 whole lime, quartered lime wedges
Instructions
Place the chicken breasts in a medium pot, add the chicken broth, and bring to a boil over medium-high heat.
Reduce the heat to low and simmer the chicken for 12-15 minutes, or until fully cooked. Remove the chicken, shred it using two forks, and set aside.
In a large skillet, heat the olive oil over medium heat. Add the diced onion and cook for 3-4 minutes, or until softened.
Stir in the minced garlic and cook for another 1 minute until fragrant.
Add the canned diced tomatoes (with juices), ground cumin, smoked paprika, chili powder, salt, and black pepper to the skillet. Stir well and let simmer for 5 minutes.
Add the shredded chicken to the skillet and mix until the chicken is fully coated in the tomato sauce. Simmer for 3-4 minutes to let the flavors meld.
To assemble, arrange the tortilla chips on a large serving platter or individual plates.
Spoon the seasoned chicken mixture evenly over the chips.
Sprinkle the shredded Mexican cheese blend over the top and let it melt slightly from the chicken's heat, or microwave briefly if needed.
Top with dollops of sour cream, sliced jalapeños (if using), and chopped cilantro.
Serve with lime wedges on the side for an extra citrusy kick. Enjoy immediately!
Nutrition Facts
Calories |
4133 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 271.1 g | 348% | |
| Saturated Fat | 99.0 g | 495% | |
| Polyunsaturated Fat | 46.9 g | ||
| Cholesterol | 738 mg | 246% | |
| Sodium | 6654 mg | 289% | |
| Total Carbohydrate | 215.5 g | 78% | |
| Dietary Fiber | 23.0 g | 82% | |
| Total Sugars | 25.5 g | ||
| Protein | 229.3 g | 459% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 3356 mg | 258% | |
| Iron | 16.3 mg | 91% | |
| Potassium | 3160 mg | 67% | |
*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.
