Nachos de Pollo
Nachos de Pollo (chicken nachos) are a baked dish made with tortilla chips topped with shredded chicken, melted cheese, and optional toppings such as salsa, jalapeños, beans, or sour cream.
Equipment
- Two 13 × 18-inch baking sheets (half-sheet pans)
Ingredients
For the Chicken
- 2 tablespoons extra-virgin olive oil
- 1 small yellow onion , diced
- 2 large cloves garlic , roughly chopped
- 1 (8oz/227g) can tomato sauce
- 2 tablespoons minced chipotle peppers in adobo sauce , plus 1 tablespoon sauce from can
- 1 teaspoon ground cumin
- ½ teaspoon dried oregano
- ¼ teaspoon kosher salt
- ¼ teaspoon sugar
- 3 cups shredded rotisserie chicken (or leftover cooked chicken)
- ¼ cup fresh chopped cilantro
For the Nachos
- 1 (369-g) (13 oz) bag lightly salted tortilla chips
- 800 g (28 oz) shredded Mexican blend cheese or cheddar and Monterey Jack cheese
- 3 scallions , finely sliced
- ¼ cup fresh cilantro , chopped
For Serving (Optional)
- Guacamole
- Sour cream
- Limes wedges
- Refried beans
- Pico de gallo
- Salsa taquera
Instructions
- For the Chicken: Heat the olive oil in a large pan over medium heat. Add the onion and cook, stirring frequently, until softened and translucent, about 5 minutes.
- Add the garlic and cook until fragrant, about 1 minute. Lower the heat if needed to prevent browning.
- Add the tomato sauce, chipotle peppers with their sauce, sugar, cumin, oregano, and salt.
- Bring to a gentle simmer, then reduce the heat to low and cook uncovered for about 10 minutes. Stir in the shredded chicken and cilantro until combined.
- For the Nachos: Preheat the oven to 425°F (220°C) and position two racks in the center of the oven.
- Place the tortilla chips in a single layer, slightly overlapping, on two 13 × 18-inch (33 × 46-cm) baking sheets. Spoon the chicken mixture evenly over the chips, then top with the cheese.
- Bake for 5 to 8 minutes, until the cheese is melted. Remove from the oven and sprinkle with scallions and cilantro. Serve immediately with the desired topping.
Notes
Storage: Store leftover chicken filling in an airtight container in the refrigerator for up to 3 days. Assembled nachos are best eaten immediately since the chips soften quickly.
Make Ahead: The chicken mixture can be prepared up to 2 days in advance and refrigerated. Reheat until warm before assembling the nachos.
Freezing: Not recommended.
Nutrition
Nutrition Facts
Nachos de Pollo
Amount per Serving
Calories
400
% Daily Value*
Fat
30
g
46
%
Saturated Fat
16
g
100
%
Polyunsaturated Fat
2
g
Monounsaturated Fat
10
g
Cholesterol
103
mg
34
%
Sodium
572
mg
25
%
Potassium
193
mg
6
%
Carbohydrates
2
g
1
%
Fiber
0.3
g
1
%
Sugar
1
g
1
%
Protein
30
g
60
%
Vitamin A
727
IU
15
%
Vitamin C
2
mg
2
%
Calcium
611
mg
61
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition Disclaimer: The nutritional information provided is an estimate, calculated using standard data sources. Actual values may vary based on ingredient brands, preparation methods, and portion sizes. This information is for general reference only and should not be considered a substitute for professional dietary advice.
