Nacho Chicken
Transform your weeknight dinner routine with this irresistible Nacho Chicken recipe, a bold fusion of Tex-Mex flavors and classic comfort food. Perfectly seasoned chicken breasts are coated in crushed tortilla chips for a crispy, nacho-inspired crust, then baked to golden perfection. Topped with gooey melted cheddar cheese, a dollop of creamy sour cream, zesty salsa, and fresh green onions, this dish strikes the perfect balance of crunchy, creamy, and savory. Ready in just 45 minutes, it's a family-friendly meal that pairs beautifully with rice, a side salad, or extra tortilla chips for dipping. Whether you're hosting a casual dinner or craving something new for taco night, Nacho Chicken is guaranteed to be a crowd-pleaser!
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Recipe Information
Ingredients
- 4 pieces chicken breasts
- 2 cups tortilla chips
- 1.5 cups shredded cheddar cheese
- 0.5 cup sour cream
- 0.5 cup salsa
- 3 stalks green onions
- 2 tablespoons olive oil
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Preheat your oven to 400°F (200°C) and lightly grease a baking dish large enough to hold all the chicken breasts in a single layer.
Place the chicken breasts on a cutting board and pat them dry with paper towels. Drizzle both sides of the chicken with olive oil and set aside.
In a small bowl, mix together the cumin, chili powder, garlic powder, salt, and black pepper. Sprinkle the spice mixture evenly over both sides of each chicken breast.
Crush the tortilla chips into small pieces (not a fine powder). Spread about half of the crushed chips evenly onto a plate.
Press each chicken breast into the crushed tortilla chips, coating both sides. If needed, add more chips for a thicker coating. Place the coated chicken into the prepared baking dish.
Bake the chicken breasts in the preheated oven for 25 minutes or until an internal temperature of 165°F (75°C) is reached.
While the chicken bakes, chop the green onions into thin slices and set them aside. Prepare the shredded cheddar cheese, sour cream, and salsa for serving.
Once the chicken is baked, remove the dish from the oven and sprinkle the cheese evenly over the chicken breasts. Return to the oven for an additional 5 minutes or until the cheese is melted and bubbly.
Remove the chicken from the oven and let it rest for 5 minutes. Spoon a dollop of sour cream and salsa onto each piece, then garnish with sliced green onions.
Serve the Nacho Chicken immediately, either as is or with additional tortilla chips, rice, or a side salad.
Nutrition Facts
Calories |
2858 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 161.2 g | 207% | |
| Saturated Fat | 66.7 g | 334% | |
| Polyunsaturated Fat | 17.5 g | ||
| Cholesterol | 811 mg | 270% | |
| Sodium | 5396 mg | 235% | |
| Total Carbohydrate | 83.2 g | 30% | |
| Dietary Fiber | 8.9 g | 32% | |
| Total Sugars | 14.0 g | ||
| Protein | 269.0 g | 538% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1650 mg | 127% | |
| Iron | 9.5 mg | 53% | |
| Potassium | 662 mg | 14% | |
*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.
