One of my biggest hacks is that I will use a rotisserie chicken as often as I can in recipes. This chicken nacho recipe is no exception and with a few seasonings, it adds a special flare to the chicken that will make your tastebuds scream with delight! It also allows less time in the kitchen and more time to enjoy your family and friends.
Here is what you’ll need to make a very easy dinner that you can enjoy in no time while you possibly sip on a margarita that pairs perfectly with these nachos!
- 1 Rotisserie Chicken (deboned and shredded)
- 1 1-oz Packet of Taco Seasoning
- 3 Tsp of Chili Powder (or to liking)
- 8-0z Can of Your Favorite Salsa (most of the liquid drained)
- 2 Cups of Hot Water
- Hot Sauce (Optional: a few dashes to start or to your liking)
- Tortilla Chips
- 16-0z Shredded Taco or Mexican Cheese Blend
- Optional Toppings: Salsa, Sour Cream, Diced Tomatoes, Black Olives, Green Onions, Red Onion, Cilantro, Jalapenos
Sprinkle the deboned and shredded chicken with the taco seasoning and chili powder and set aside.
To a skillet, add the salsa and the hot water (and hot sauce if you’re adding it) and bring to a gentle boil. Reduce the heat to simmer. Add the shredded chicken mix to mixture and toss until all chicken is coated. Taste and adjust seasonings if desired.
To make the nachos, make several layers by alternating the tortilla chips, chicken and cheese, finishing with a layer of cheese on top. Place in the oven at 350° until the cheese melts.
Top with your favorite toppings and enjoy!
Pair this with your favorite cocktail. Our choice is a margarita, (check out our margarita recipe here: Sunkissed Margaritas Blog) but any favorite will make the meal special. And if you REALLY want a special treat….make it while you’re staying with us at the beach so that you can DINE WITH A VIEW!
