Description

Crunchy tortilla chips layered with tender chicken in a spicy sauce, melty cheese, and fresh guacamole. Homemade seasoning paste adds bold Tex-Mex flavor without processed shortcuts.

Ingredients

Scale

8 oz (250g) tortilla chips, use plain corn or puffed
1.2 lb (700g) shredded chicken thighs
2.5 cups cheese, cantaloupe or pepper jack
2–3 medium avocados for guacamole
lime juice for seasoning
olive oil
minced garlic
contains: spices (cumin, onion powder, etc.)
2 tbsp chicken broth for seasoning paste
1.5 tbsp oil for cooking chicken
250ml chicken broth for sauce
tomato paste
sugar for sauce

Instructions

Mix lime juice, olive oil, minced garlic, cumin, onion powder, and spices in a bowl
Add 2 tbsp chicken broth and blend into a paste
Season chicken thighs with paste (reserve 1/4 for sauce)
Heat 1.5 tbsp oil in a skillet; cook chicken 3 minutes per side
Transfer to a dish and set aside
Return skillet to stove, add 250ml broth, reserved paste, tomato paste, and sugar
Simmer sauce 2-3 minutes until thickened
Shred chicken and stir back into sauce
Spread half of tortilla chips on a baking tray
Layer sauce and 60% of the cheese
Add remaining chips (100g) and top with remaining cheese (1.25 cups)
Bake at 350°F (175°C) until cheese bubbles, 8-10 minutes
Make guacamole with avocados, lime juice, and salt
Serve nachos with fresh guacamole

Notes

Use chicken thighs for juicier results
Pepper jack cheese adds extra heat
Bake until cheese bubbles but doesn’t brown
Add toppings like cilantro or jalapeños if desired

Prep Time: 15
Cook Time: 40
Category: RECIPES
Method: Stovetop + Baking
Cuisine: Mexican

Nutrition

Serving Size: 1 serving of 4
Calories: 680
Sugar: 5g
Sodium: 800mg
Fat: 45g
Saturated Fat: 20g
Carbohydrates: 45g
Fiber: 4g
Protein: 40g
Cholesterol: 180mg