Chicken Nachos are a winning comfort food. Corn chips with vegan chicken in a creamy and fantastic nacho sauce, baked to cheesy perfection. Make them at home with little effort, budget friendly and oh boy so delicious that everyone will come back for more. A great take on classic nachos.
Friends who is with me? I’m on of those guys who can have a nacho plate in my hand and call it a dinner. For me that’s a winning TV dinner.
I love adding chicken bites to nacho dishes. Yes give me all those Nacho Fries.
Just thinking about them makes me hungry, I could totally go for them, what about you?
These Chicken Nachos are amazing, because that nacho sauce tastes like ranch which in my gusto is great on everything.
What’s goes on nachos?
One of the reasons why I love nachos so much is that you can top your nachos with whatever you want and like.
You can for example use guacamole or top with tomatoes (oh yes Pico de Gallo is amazing, friends) as you will in these nachos, yummy.
Other things are always fantastic like lettuce, olives, corn or pinto beans.
What you need for this Chicken Nachos recipe
First of all, you will need corn chips. I use salted ones but of course you can use any snack chips that you like. Even sweet chili Doritos are delicious in this combination along with the other ingredients like onion and garlic powder.
Vegan chicken bites are always delicious and I cook them in olive oil, but you can use any oil that you prefer.
To give these nachos a spicy signature I recommend canned jalapenos. The is really incomparable to seasonings or fresh jalapenos without any brine.
Vegan mayo and sour cream are the foundation of our sauce. Creamy, rich, indulgent, unmistakably amazing and a winning combo.
Cheese: I use a Tex Mex mix, but as I mention above you can always go for your favorite.
For the topping which is not optional 😋: tomatoes, onions, lime juice, again olive oil and cilantro: This is our topping, mixed that goes after baking on top for our Chicken Nachos, really yummy.
How to make Chicken Nachos
Preheat oven to 400F and also prepare a 10×10 inch round casserole. Alternatively use a baking sheet, but depending on the size you will need to adjust your ingredients.
Make the topping
I start with the topping, tastes great and fresh from the fridge. I chop my tomatoes, onions and cilantro and add them to a bowl.
Add lime juice and a pinch of salt and pepper, cover with cling wrap and put in the fridge until serving.
In a pan, heat olive oil. When hot add chicken bites and cook them for 4 minutes.
In a bowl, combine sour cream, mayo, onion, garlic powder, jalapenos, cooked chicken, 3/4 of the cheese and a pinch of salt of pepper.
Add half of the corn chips to the casserole dish, and give half of the mixture from the bowl on top. Repeat layering of the corn chips and chicken filling, and finally sprinkle with reserved cheese.
Bake Chicken Nachos for around 15 minutes. After baking top with tomato mixture from the fridge and serve.
How do you make nachos not soggy?
I sprinkle a great non-dairy alternative over my Chicken Nachos: a Mexican cheese blend or a Tex Mex Cheese, so delicious.
This prevent my nachos from sogging. You can use shredded cheese as I do and when melted it has a function as a buffer between your chips and toppings.
What sauces go on nachos?
Nachos are such a versatile dish that comes always so amazing fresh from the oven. I use a really simple, but utterly delicious sauce for my chips. If you’re a looking for more options, here we are and I can vouch these sauce recipes will be amazing as well:
- 1 lb vegan chicken
- 1 Tbs olive oil
- 7 oz corn chips
- 14 oz vegan mayo
- 7 oz dairy-free sour cream
- 1/4 cup Jalapenos, chopped
- 1/2 tsp onion powder
- 1 tsp garlic powder
- 5 oz dairy-free cheese, shredded
- salt, pepper to taste
For the topping:
- 1 medium onion, finely chopped
- 2 tomatoes, finely chopped
- 1/3 cup cilantro, finely chopped
- 1 tsp olive Oil
- 1 lime,juiced
- salt, pepper
- Start with your oven and preheat to 400F. Also get a 10x 10 inch round casserole settled.
Make the topping:
- Combine chopped tomatoes, cilantro, lime juice, onions, olive oil and a pinch salt and pepper. Mix everything and put it in the fridge until serving.
Make the sauce:
- Heat olive oil in a pan and cook chicken bites for around 4 minutes.
- In a bowl, combine mayo, sour cream, garlic, onion powder, chicken, jalapenos and 3/4 of the cheese. Add a pinch of salt and pepper.
- Into the casserole dish, give with half of the corn chips, followed by the half of the sauce.
- Repeat the layers of corn chips and sauce and top with reserved cheese.
- Bake for 20 minutes and top with Pico de Gallo.
These Chicken Nachos are best served fesh. Any leftovers or freezing is not recommend. If you have a large crowd just make a double or make more.
Nutrition Information:Yield: 12 Serving Size: 0.5 cup
Amount Per Serving: Calories: 436Total Fat: 35gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 23gCholesterol: 0mgSodium: 421mgCarbohydrates: 18gFiber: 1gSugar: 4gProtein: 14g