Creamy Chicken Nachos: Prepare to ditch the takeout menu because I’m about to share a recipe that will redefine your definition of comfort food! Imagine crispy tortilla chips piled high with tender, juicy chicken, smothered in a velvety, cheesy sauce, and topped with all your favorite fixings. Sounds divine, right?
Nachos, in their simplest form, have a fascinating history. They originated in Piedras Negras, Mexico, around 1940, when a group of U.S. military wives found themselves at a restaurant after closing time. The maître d’hôtel, Ignacio “Nacho” Anaya, improvised a dish with what he had on hand: tortilla chips, cheese, and jalapeños. And thus, a legend was born! While the original nachos were quite simple, they’ve evolved into the customizable, crowd-pleasing appetizer (or main course!) we know and love today.
What makes creamy chicken nachos so irresistible? It’s the perfect combination of textures and flavors. The crunch of the chips, the savory chicken, the smooth, rich cheese sauce, and the fresh toppings create a symphony in your mouth. Plus, they’re incredibly easy to make and perfect for sharing with friends and family. Whether you’re hosting a game night, a casual get-together, or simply craving a satisfying meal, these nachos are guaranteed to be a hit. Get ready to experience nacho perfection!
Ingredients:
- For the Chicken:
- 2 lbs boneless, skinless chicken breasts
- 1 tbsp olive oil
- 1 tsp chili powder
- 1 tsp cumin
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp smoked paprika
- Salt and pepper to taste
- 1/2 cup chicken broth
- For the Creamy Sauce:
- 4 tbsp butter
- 4 tbsp all-purpose flour
- 3 cups milk (whole milk recommended for richness)
- 4 oz cream cheese, softened
- 1 cup shredded cheddar cheese
- 1/2 cup shredded Monterey Jack cheese
- 1/4 cup pickled jalapeños, chopped (more or less to taste)
- 1 tbsp jalapeño juice from the jar
- 1/2 tsp garlic powder
- 1/4 tsp cayenne pepper (optional, for extra heat)
- Salt and pepper to taste
- For the Nachos:
- 1 large bag (10-12 oz) tortilla chips (restaurant-style recommended)
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1/2 cup black beans, rinsed and drained
- 1/2 cup corn, canned or frozen (thawed)
- 1/4 cup red onion, finely diced
- 1/4 cup fresh cilantro, chopped
- Sour cream, for serving
- Guacamole, for serving
- Salsa, for serving
Preparing the Chicken:
- First, let’s get the chicken ready. Pat the chicken breasts dry with paper towels. This helps them brown nicely.
- In a small bowl, combine the chili powder, cumin, garlic powder, onion powder, smoked paprika, salt, and pepper. This is our spice rub!
- Rub the spice mixture all over the chicken breasts, making sure they’re evenly coated.
- Heat the olive oil in a large skillet over medium-high heat.
- Add the chicken breasts to the skillet and cook for about 5-7 minutes per side, or until they’re nicely browned and cooked through. The internal temperature should reach 165°F (74°C).
- Remove the chicken from the skillet and let it rest for a few minutes. This helps the juices redistribute, making the chicken more tender.
- Once the chicken is cool enough to handle, shred it using two forks. You can also use a stand mixer with the paddle attachment on low speed for faster shredding.
- Return the shredded chicken to the skillet. Add the chicken broth and simmer for about 5 minutes, allowing the chicken to absorb the broth and stay moist. This step is crucial for preventing dry nachos!
- Remove the chicken from the skillet and set aside. We’ll use it later. Don’t discard any leftover broth in the pan; it adds flavor to the sauce if you want to add it.
Making the Creamy Cheese Sauce:
- Now, let’s make the creamy, dreamy cheese sauce! In a medium saucepan, melt the butter over medium heat.
- Whisk in the flour and cook for about 1-2 minutes, stirring constantly. This creates a roux, which will thicken the sauce. Be careful not to burn the roux; it should be a light golden color.
- Slowly pour in the milk, whisking constantly to prevent lumps from forming. Continue whisking until the sauce is smooth and starts to thicken.
- Reduce the heat to low and add the softened cream cheese. Whisk until the cream cheese is completely melted and incorporated into the sauce.
- Stir in the shredded cheddar cheese and Monterey Jack cheese. Continue stirring until the cheese is melted and the sauce is smooth and creamy.
- Add the chopped pickled jalapeños, jalapeño juice, garlic powder, and cayenne pepper (if using). Stir to combine.
- Taste the sauce and season with salt and pepper to taste. Remember that the tortilla chips and other toppings will also add salt, so don’t over-salt the sauce.
- Keep the sauce warm over low heat, stirring occasionally, until you’re ready to assemble the nachos. If the sauce gets too thick, you can add a splash of milk to thin it out.
Assembling the Creamy Chicken Nachos:
- Preheat your oven to 350°F (175°C). This step is optional, but it helps melt the cheese and warm the nachos through. If you prefer, you can skip the oven and serve the nachos immediately after assembling.
- Spread a layer of tortilla chips on a large baking sheet or oven-safe platter. Make sure the chips are arranged in a single layer so they can all get covered with toppings.
- Sprinkle half of the shredded cheddar cheese and Monterey Jack cheese over the tortilla chips.
- Spoon the shredded chicken evenly over the cheese-covered chips.
- Drizzle a generous amount of the creamy cheese sauce over the chicken and chips. Make sure to get sauce on as many chips as possible!
- Sprinkle the remaining cheddar cheese and Monterey Jack cheese over the sauce.
- Scatter the black beans and corn over the nachos.
- If baking, place the baking sheet in the preheated oven and bake for about 5-10 minutes, or until the cheese is melted and bubbly.
- Remove the nachos from the oven and let them cool slightly.
- Top with the diced red onion and chopped cilantro.
- Serve immediately with sour cream, guacamole, and salsa on the side.
Tips for the Best Creamy Chicken Nachos:
- Use high-quality tortilla chips: Restaurant-style tortilla chips are thicker and sturdier, which means they’re less likely to get soggy under all the toppings.
- Don’t overcrowd the baking sheet: Make sure the tortilla chips are arranged in a single layer so they can all get covered with toppings. If you have too many chips, you can assemble the nachos in batches.
- Adjust the spice level to your liking: If you like your nachos extra spicy, add more cayenne pepper to the cheese sauce or use a hotter variety of pickled jalapeños.
- Get creative with the toppings: Feel free to add other toppings to your nachos, such as diced tomatoes, green onions, olives, or your favorite hot sauce.
- Make it ahead of time: You can prepare the chicken and cheese sauce ahead of time and store them in the refrigerator until you’re ready to assemble the nachos. This is a great way to save time when you’re entertaining.
- Prevent soggy nachos: To prevent soggy nachos, avoid adding too much liquid to the toppings. Drain the black beans and corn thoroughly before adding them to the nachos. Also, serve the nachos immediately after assembling them.
- Cheese Sauce Consistency: If your cheese sauce is too thick, add a little milk, a tablespoon at a time, until you reach your desired consistency. If it’s too thin, simmer it for a few more minutes to allow it to thicken.
- Chicken Cooking Method: While this recipe calls for pan-frying the chicken, you can also bake it, grill it, or even use rotisserie chicken for a quicker option.
- Jalapeno Options: If you don’t have pickled jalapenos, you can use fresh jalapenos, but be sure to remove the seeds and membranes for a milder flavor.
- Serving Suggestions: These nachos are perfect for game day, parties, or a casual weeknight dinner. Serve them with your favorite Mexican beer or margaritas.
Variations:
- Spicy Chicken Nachos: Add a pinch of cayenne pepper to the chicken seasoning and use pepper jack cheese in the sauce.
- BBQ Chicken Nachos: Use BBQ sauce instead of the creamy cheese sauce and top with coleslaw.
- Vegetarian Nachos: Omit the chicken and add more beans, corn, and other vegetables.
- Pulled Pork Nachos: Substitute the shredded chicken with pulled pork.
- Shrimp Nachos: Use grilled or sautéed shrimp instead of chicken.
Storage Instructions:
- Leftover Nachos: Leftover nachos are best eaten immediately, as the chips will become soggy over time. However, you can store them in the refrigerator for up to 24 hours. Reheat them in the oven or microwave before serving.
Conclusion:
This isn’t just another nacho recipe; it’s a flavor explosion waiting to happen! The combination of tender, juicy chicken, the creamy, dreamy sauce, and the satisfying crunch of those perfectly loaded tortilla chips makes these Creamy Chicken Nachos an absolute must-try. Seriously, your taste buds will thank you. I’ve made these for countless gatherings, and they’re always the first thing to disappear.
But the best part? They’re incredibly versatile! Feel free to get creative and adapt them to your own preferences. For a spicier kick, add a pinch of cayenne pepper to the chicken mixture or use a hotter variety of salsa. If you’re a cheese lover (and who isn’t?), experiment with different blends. A mix of Monterey Jack and pepper jack would be fantastic.
Looking for some serving suggestions? These nachos are perfect as a party appetizer, a game-day snack, or even a fun and easy weeknight dinner. Serve them with a dollop of sour cream or Greek yogurt, a sprinkle of fresh cilantro, and a side of guacamole for the ultimate nacho experience. You could also add some pickled jalapeños for an extra layer of tang and heat.
And don’t be afraid to experiment with variations! If you’re short on time, you can use rotisserie chicken instead of cooking your own. For a vegetarian option, substitute the chicken with black beans or seasoned lentils. You could even try using sweet potato chips instead of tortilla chips for a slightly sweeter and healthier twist.
I truly believe that these Creamy Chicken Nachos are a crowd-pleaser that everyone will enjoy. They’re easy to make, customizable to your liking, and bursting with flavor. They are the perfect way to elevate your next gathering or simply treat yourself to a delicious and satisfying meal.
So, what are you waiting for? Head to the kitchen, gather your ingredients, and get ready to create some nacho magic! I’m confident that you’ll love this recipe as much as I do.
And now for the most important part: I want to hear about your experience! Did you try this recipe? What variations did you make? What did your friends and family think? Share your photos and stories in the comments below. I’m always eager to see how you make this recipe your own. Let’s spread the nacho love! I can’t wait to see your creations and hear all about your nacho adventures. Happy cooking (and eating)! I hope you enjoy these Creamy Chicken Nachos as much as I do. They are truly a winner!
Creamy Chicken Nachos: The Ultimate Recipe for Game Day
Creamy chicken nachos loaded with homemade cheese sauce, shredded chicken, and toppings. Perfect for game day!
Ingredients
- 2 lbs boneless, skinless chicken breasts
- 1 tbsp olive oil
- 1 tsp chili powder
- 1 tsp cumin
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp smoked paprika
- Salt and pepper to taste
- 1/2 cup chicken broth
- 4 tbsp butter
- 4 tbsp all-purpose flour
- 3 cups milk (whole milk recommended for richness)
- 4 oz cream cheese, softened
- 1 cup shredded cheddar cheese
- 1/2 cup shredded Monterey Jack cheese
- 1/4 cup pickled jalapeños, chopped (more or less to taste)
- 1 tbsp jalapeño juice from the jar
- 1/2 tsp garlic powder
- 1/4 tsp cayenne pepper (optional, for extra heat)
- Salt and pepper to taste
- 1 large bag (10-12 oz) tortilla chips (restaurant-style recommended)
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1/2 cup black beans, rinsed and drained
- 1/2 cup corn, canned or frozen (thawed)
- 1/4 cup red onion, finely diced
- 1/4 cup fresh cilantro, chopped
- Sour cream, for serving
- Guacamole, for serving
- Salsa, for serving
Instructions
- Pat the chicken breasts dry with paper towels.
- In a small bowl, combine chili powder, cumin, garlic powder, onion powder, smoked paprika, salt, and pepper.
- Rub the spice mixture all over the chicken breasts.
- Heat olive oil in a large skillet over medium-high heat.
- Add chicken breasts and cook for 5-7 minutes per side, or until internal temperature reaches 165°F (74°C).
- Remove chicken from skillet and let it rest for a few minutes.
- Shred the chicken using two forks or a stand mixer with the paddle attachment on low speed.
- Return shredded chicken to the skillet. Add chicken broth and simmer for 5 minutes.
- Remove chicken from the skillet and set aside.
- In a medium saucepan, melt butter over medium heat.
- Whisk in flour and cook for 1-2 minutes, stirring constantly, until light golden.
- Slowly pour in milk, whisking constantly to prevent lumps. Continue whisking until smooth and thickened.
- Reduce heat to low and add softened cream cheese. Whisk until melted and incorporated.
- Stir in cheddar cheese and Monterey Jack cheese until melted and creamy.
- Add chopped pickled jalapeños, jalapeño juice, garlic powder, and cayenne pepper (if using). Stir to combine.
- Taste and season with salt and pepper.
- Keep sauce warm over low heat, stirring occasionally. Add a splash of milk if it gets too thick.
- Preheat oven to 350°F (175°C) (optional).
- Spread a layer of tortilla chips on a large baking sheet.
- Sprinkle half of the cheddar cheese and Monterey Jack cheese over the chips.
- Spoon shredded chicken evenly over the cheese.
- Drizzle a generous amount of creamy cheese sauce over the chicken and chips.
- Sprinkle the remaining cheddar cheese and Monterey Jack cheese over the sauce.
- Scatter black beans and corn over the nachos.
- If baking, bake for 5-10 minutes, or until cheese is melted and bubbly.
- Remove from oven and let cool slightly.
- Top with diced red onion and chopped cilantro.
- Serve immediately with sour cream, guacamole, and salsa on the side.
Notes
- Use high-quality restaurant-style tortilla chips.
- Don’t overcrowd the baking sheet; arrange chips in a single layer.
- Adjust the spice level to your liking.
- Get creative with toppings!
- Prepare chicken and cheese sauce ahead of time.
- Drain black beans and corn thoroughly to prevent soggy nachos.
- If cheese sauce is too thick, add milk; if too thin, simmer longer.
- You can bake, grill, or use rotisserie chicken.
- Use fresh jalapenos (seeded) if you don’t have pickled.
- Serve with Mexican beer or margaritas.
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