SKILLET CHICKEN NACHOS
Looking for a dinner ready in 20 minutes? This recipe's delicious nacho mixture is made in your skillet, then spooned onto tortilla chips and sprinkled with cheese and cilantro before serving.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 20m
Yield 6
Number Of Ingredients 10
Steps:
- In 12-inch nonstick skillet, heat oil over medium-high heat. Cook chicken in oil 3 to 5 minutes, stirring occasionally, until no longer pink in center.
- Stir in taco seasoning mix, tomato sauce, bell pepper, beans, corn and 1 cup of the cheese. Reduce heat to medium; cook 3 to 5 minutes, stirring occasionally, until heated through and cheese is melted.
- Divide tortilla chips between 6 plates. Spoon chicken mixture evenly over chips. Sprinkle with remaining 1 cup cheese and the cilantro.
Nutrition Facts : Calories 520, Carbohydrate 38 g, Cholesterol 95 mg, Fat 4, Fiber 5 g, Protein 36 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 1320 mg, Sugar 4 g, TransFat 0 g
RESTAURANT STYLE CHICKEN NACHOS
This delicious and easy to prepare recipe is sure to be a big hit! Hearty enough for a meal. The key is the meat filling -- it also makes a great filling for tacos and quesadillas. This recipe can be modified to meet your own taste. I recommend serving with sour cream and guacamole. Be creative!
Provided by LAURA B.
Categories Appetizers and Snacks Cheese Nachos Recipes
Time 40m
Yield 6
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a 12 inch skillet over medium heat, cook and stir the garlic and white parts of the green onions in canola oil until tender. Mix in shredded chicken, salt and pepper. Toss until well coated with oil. Stir in the salsa.
- Arrange tortilla chips on a large baking sheet. Spoon the chicken mixture over tortilla chips. Top with Cheddar/Monterey Jack cheese blend and tomato. Bake in the preheated oven 10 minutes, or until cheese has melted. Remove from heat and sprinkle with green onion tops before serving.
Nutrition Facts : Calories 406.9 calories, Carbohydrate 24.4 g, Cholesterol 54.2 mg, Fat 25.7 g, Fiber 2.8 g, Protein 21.4 g, SaturatedFat 8.1 g, Sodium 669.6 mg, Sugar 2.4 g
SKILLET NACHOS
My mom gave me a fundraiser cookbook, and this is the recipe I've used most. My whole family is on board. For toppings, think sour cream, tomatoes, jalapeno and red onion. -Judy Hughes, Waverly, Kansas
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- In a large skillet, cook beef over medium heat until no longer pink, 6-8 minutes, breaking into crumbles; drain. Stir in tomatoes, corn, rice, water, taco seasoning and salt. Bring to a boil. Reduce heat; simmer, covered, until rice is tender and mixture is slightly thickened, 8-10 minutes., Remove from heat; sprinkle with cheese. Let stand, covered, until cheese is melted, about 5 minutes. Divide tortilla chips among 6 plates; spoon beef mixture over chips. Serve with toppings as desired.
Nutrition Facts : Calories 676 calories, Fat 31g fat (10g saturated fat), Cholesterol 63mg cholesterol, Sodium 1293mg sodium, Carbohydrate 74g carbohydrate (4g sugars, Fiber 4g fiber), Protein 25g protein.
OVEN SKILLET NACHOS
These skillet nachos are full of flavor, cheesy and can be made in less than 20 minutes! They make the perfect appetizer, lunch or dinner!
Categories Lunch
Time 20m
Yield 6
Number Of Ingredients 5
Steps:
- Preheat oven to 375°F. Pour a thin layer of enchilada sauce across the bottom of a large skillet. Spread the refried beans on top and add a little salt and pepper if desired. Then sprinkle on a little bit of cheese. I like to use a mix of freshly grated mozzarella and fontina.
- Next, layer on tortilla chips with another layer of cheese (about 3/4 cup). Repeat, so that you have 3 layers of chips. Top the final layer of chips with the remaining cheese. Drizzle 2 to 3 Tablespoons of the enchilada sauce on top. Bake for 10 to 15 minutes, or until the cheese is nice and bubbly hot.
- Top with your favorite toppings, just before serving. My favorites are guacamole and pico de gallo. Serve immediately.
Nutrition Facts : ServingSize 1 Serving
SKILLET CHICKEN NACHOS
This is a great appetizer for a party, after making in the skillet you can put in a crockpot to keep hot. I got this recipe from a co-worker. This is so popular, I have guys even asking me for the recipe!
Provided by Golfladee
Categories One Dish Meal
Time 50m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Combine all ingredients, except cheddar cheese in skillet over medium heat.
- Bring to a boil, reduce heat and simmer for about 10 minutes.
- Stir in cheese until melted (or if keeping in crockpot, I usually put on the side, when serving).
- Serve with tortilla chips.
Nutrition Facts : Calories 340, Fat 16.8, SaturatedFat 5.8, Cholesterol 44, Sodium 731.8, Carbohydrate 30.9, Fiber 5, Sugar 2.7, Protein 18.3
SKILLET CHICKEN NACHOS
Here's a tasty twist on the usual chicken and rice skillet. Serve them up as nachos, topped with tortilla chips, veggies and salsa.
Provided by My Food and Family
Categories Home
Time 20m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Cook chicken in large skillet on medium-high heat 5 to 7 min. or until done, stirring occasionally; drain.
- Return chicken to skillet. Stir in water, rice and seasoning mix. Bring to boil. Remove from heat.
- Stir in cheese; cover. Let stand 5 min. Spoon onto platter; top with remaining ingredients.
Nutrition Facts : Calories 330, Fat 13 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 75 mg, Sodium 620 mg, Carbohydrate 34 g, Fiber 2 g, Sugar 2 g, Protein 21 g
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SKILLET CHICKEN SIMPLE NACHOS RECIPE - MY HEAVENLY …
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5/5 (1)Total Time 1 hr 10 minsCategory AppetizerCalories 835 per serving
- In a medium skillet, melt the Olive oil and butter for the chicken, and place the chicken in the skillet and cook on medium heat until well done, about 30 -40 minutes. When chicken is done, place the chicken on a plate, and allow to cool for 5 minutes. Slice the chicken in 1/4 inch slices, and return to the skillet on low heat. In a small bowl, mix the garlic salt, seasoned pepper, taco seasoning, and brown sugar until completely blended, and sprinkle the seasonings over the sliced chicken, and toss chicken in seasonings. Cover skillet, and turn of heat, leaving chicken in covered skillet.
- When you have the chicken in the skillet to cook, start the beans. In a large saucepan, place the black beans, pork-n-beans, Ranch style beans, chopped onion, chopped green pepper, tomato sauce, brown sugar, honey, Ketchup, vinegar, soy sauce, chili powder, cumin, garlic salt, seasoned salt, minced garlic, and bacon, and stir all ingredients together until well blended. Bring beans to a boil, stirring constantly, and immediately turn heat to low, and let beans simmer for 30 minutes.
- Spray the bottom of the iron skillets with cooking spray. Place a double layer of Tortilla chips in the skillet, and on top of chips, place three or four slices of chicken, add beans on top of chicken, and sprinkle cheese on top of beans. Repeat the layer(s) until the skillet is full, and ending with cheese. Place the iron skillets in a 350 degree oven and bake for 10 - 15 minutes, or until cheese is melted and golden brown on top. Remove from oven, and place on wire racks to cool for 2 - 3 minutes. Drizzle Enchilada sauce over the top of the melted cheese, and top with chopped onion and tomato. Serve with Pico de Gallo and Sour cream on the side. Enjoy!
EASY CHICKEN SKILLET NACHOS | SIMPLE 20 MINUTE SUPER …
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Reviews 7Calories 642 per servingCategory Dinner
- In a large cast iron skillet (or other oven proof skillet) or a large rimmed baking sheet, spread tortilla chips in an even layer over the bottom. Preheat your oven to 350 degrees.
- Add the taco seasoning and water to your cooked shredded chicken and stir to combine. Add half of the shredded cheese, half of the chicken, half of the beans to the chips in the skillet. Add a second layer of chips to the skillet and top with the remaining cheese, chicken, and beans.
- Place the skillet in the hot oven to 10-15 minutes until the cheese is melted. Remove the skillet from the oven and top with chopped tomato, green onions, black olives, and jalapenos. Serve with Sabra Greek Yogurt Farmer’s Ranch, Sabra Guacamole, and salsa.
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5/5 (4)Category AppetizerServings 8Total Time 25 mins
- Add 1/3 the tortilla chips to a skillet and top with seasoned chicken. Add 1/3 of the cheese, 1/3 of the black beans, and 1/3 of the onions. Repeat two more layers.
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