This chipotle chicken nachos recipe is the perfect appetizer, loaded with spicy Mexican chicken tinga, topped with lots of melty cheese, great for game day!
Chipotle Chicken Nachos Recipe (Chicken Tinga Nachos)
It's nacho time, my friends! I'm just a bit excited about this. We LOVE nachos here and game day just around the corner, this recipe is just in time! Nachos are the ultimate game day food.
In fact, I don't think I've been to a super bowl gathering without some form of nachos.
Nachos are perfect for parties because everyone loves them. They have everything you want - a nice salty crunch, melty cheese all through the tortilla chips, spicy sauce mixed about, usually some kind of wonderfully seasoned meats, and loads of fun and spicy toppings.
This particular recipe gives you all that and more! We're talking Chipotle Chicken Nachos, my friends, and you're going to love this recipe!
To make them, we're using my favorite Chicken Tinga Recipe, which is the Mexican name for chipotle shredded chicken and it is perfect for Mexican chicken nachos.
Print this one off and keep it your special recipe box, or wherever you keep them. This is going to be a new regular recipe for you.
Let's talk about how to make chipotle chicken nachos, shall we?
Chipotle Chicken Nachos Ingredients Needed
- FOR THE CHIPOTLE CHICKEN
- 1 tablespoon olive oil
- 1 medium onion chopped
- 1 jalapeno pepper chopped
- 2 pounds skinless chicken breast (chicken thighs are good, too)
- 2 cloves garlic chopped
- 16 ounce can tomato sauce
- 7 ounce can chipotles in adobo sauce
- 1 tablespoon chili powder (or use your favorite taco seasonings blend)
- 1 teaspoon Mexican oregano
- ½ teaspoon cumin
- Salt and pepper to taste
- FOR THE CHIPOTLE CHICKEN NACHOS
- 16 ounce bag tortilla chips
- 3 cups shredded cheddar cheese (or use your favorite melty cheeses)
- FOR TOPPING: Crumbly white cheese (queso blanco), sliced jalapeno peppers or serrano peppers, sliced tomato, fresh chopped cilantro, sour cream
How to Make Chipotle Chicken Nachos - the Recipe Method
FOR THE CHIPOTLE CHICKEN
Heat the oil in a large pan to medium high heat and add the onions and jalapeno peppers. Cook them down about 5 minutes.
Add the garlic and cook another minute.
Season the chicken breast (or thighs) with salt and pepper, then add them to the pan. Give them a nice sear on each side, a couple minute each. I'm using chicken thighs here today, though I make it with either chicken thighs are breast. Thighs are a bit juicier and fattier.
Process the tomato sauce and chipotles in adobo sauce in a food processor, then pour the mixture into the pan, covering the chicken. Stir in the seasonings.
Bring to a quick boil, then reduce the heat and simmer for 30 minutes, or until the chicken is cooked through and easily pulls apart.
Remove the cooked chicken and shred it with a couple of forks.
Return the chicken to the pan and simmer in the sauce another 5 minutes.
NOTE: Look at how sauce that is. YUM. See my recipe for shredded chipotle chicken here for further instructions.
FOR THE CHIPOTLE CHICKEN NACHOS
Heat oven to 350 degrees F.
Spread the tortilla chips over a large baking sheet pan, baking dish or pan, or large oven safe bowl. I'm using the same pan after a quick rinse that I used to make the chipotle chicken.
Top the tortillas with shredded chicken, then top with shredded cheeses.
Bake for 10 to 15 minutes, or until the cheese is melted.
Garnish with your favorite toppings and serve!
Boom! Easy enough, isn't it? Chipotle Chicken Nachos are the ultimate game day recipe, perfect for just about any gathering you can think of. Serve them up at the super bowl party or the next game. Who cares who's playing? As long as we have cheesy chicken nachos! Oh yeah!
Recipe Tip & Notes
- Spice Things Up. I love adding extra peppers over the top. A great way to heat things up is to thinly slice some jalapeno peppers, or serrano peppers for even more heat, then crisp them up a few minutes in a hot pan with a bit of oil. So good here. You can also use spicy chili flakes, and of course, hot sauce!
- Grab the Guacamole. I have a lot of different guacamole recipes here, but one of my favorites for this recipe is my spicy guacamole recipe made with habanero peppers. Or, use my perfect homemade guacamole. Perfect every time!
- More Toppings. There are so many possibilities here. I'm using crumbly white queso blanco some, sliced jalapeno peppers I crisped up in a hot pan, sliced cherry tomatoes, fresh chopped cilantro, and about 1/2 cup of Mexican crema. However, other options include sliced black olives, chopped green onions, extra spicy peppers, fresh lime juice and so much more. Don't forget the hot sauce! Obviously.
That's it, my friends! I hope you enjoy your chipotle chicken nachos. I hope they become your new go-to party appetizer!
Try Some of My Other Popular Nachos and Game Day Recipes
Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H.
Chipotle Chicken Nachos Recipe (Chicken Tinga Nachos)
Ingredients
FOR THE CHIPOTLE CHICKEN
- 1 tablespoon olive oil
- 1 medium onion chopped
- 1 jalapeno pepper chopped
- 2 pounds skinless chicken breast chicken thighs are good, too
- 2 cloves garlic chopped
- 16 ounce can tomato sauce
- 7 ounce can chipotles in adobo sauce
- 1 tablespoon chili powder
- 1 teaspoon Mexican oregano
- ½ teaspoon cumin
- Salt and pepper to taste
FOR THE CHIPOTLE CHICKEN NACHOS
- 16 ounce bag tortilla chips
- 3 cups shredded cheddar cheese or use your favorite melty cheeses
- FOR TOPPING: Crumbly white cheese Crumbly white cheese, queso blanco, sliced jalapeno peppers or serrano peppers, sliced tomato, fresh chopped cilantro, sour cream
Instructions
FOR THE CHIPOTLE CHICKEN
- Heat the oil in a large pan to medium heat and add the onions and jalapeno peppers. Cook them down about 5 minutes.
- Add the garlic and stir. Cook for 1 minute.
- Season the chicken breast (or thighs) with salt and pepper, then add them to the pan. Give them a nice sear on each side, a couple minute each.
- Process the tomato sauce and chipotles in adobo sauce in a food processor, then pour the mixture into the pan, covering the chicken.
- Stir in the seasonings.
- Bring to a quick boil, then reduce the heat and simmer for 30 minutes, or until the chicken is cooked through and easily pulls apart.
- Remove the chicken and shred it with a couple of forks.
- Return the chicken to the pan and simmer in the sauce another 5 minutes.
FOR THE CHIPOTLE CHICKEN NACHOS
- Heat oven to 350 degrees F.
- Spread the tortilla chips over a large baking sheet, baking dish or pan, or large oven safe bowl.
- Top the tortillas with shredded chipotle chicken, then top with shredded cheeses.
- Bake for 10 minutes, or until the cheeses are nicely melted.
- Garnish with your favorite toppings and serve!
Nutrition Information
Regan says
I just wanted to say this recipe is excellent! I made it for my sister one night for dinner and she just had it for breakfast for the past three mornings in a row. We have Mexican heritage and this tastes like home. I just wanted to say thank you!
Mike Hultquist says
Awesome to hear, Regan! Glad you both enjoyed it so much! Thanks for sharing this. =)
Jérémie says
Chipotle is one of the greatest, nah?
This one is great, hot 'n' cheesy deliciousness!
Just a detail, the recipe indicates garlic in the ingredients, but then forgets to mention the moment when garlic is incorporated - I imagine after the Jalapeños!
Thanks for this one Mike!
Mike Hultquist says
Yes, thanks, Jérémie! Thanks for the heads up on the garlic. This is corrected.
Lavina says
I totally drooled all over my mobile phone screen this morning at 7am when I checked Instagram and saw a picture of these GORGEOUS nachos!! They look incredibly tasty, and I absolutely can't wait to try them out this Friday on my weekly Nachos Night! Thanks for such a brilliant recipe again Mike!
Michael Hultquist - Chili Pepper Madness says
Thanks, Lavina! I really love these! Must make another batch soon!