Best Skillet Chicken Nachos Recipes

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SKILLET CHICKEN NACHOS



Skillet Chicken Nachos image

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

1 tablespoon olive or vegetable oil
1 1/4 lb boneless skinless chicken breasts, cut into 1/4-inch pieces
1 package (1 oz) Old El Paso™ taco seasoning mix
1 can (8 oz) tomato sauce
1 medium red bell pepper, chopped (1 cup)
1 can (15 oz) Progresso™ black beans, drained, rinsed
1 can (7 oz) whole kernel sweet corn, drained
2 cups shredded Mexican cheese blend (8 oz)
6 oz tortilla chips (about 42 chips)
1/4 cup chopped fresh cilantro

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

SKILLET CHICKEN NACHOS



Skillet Chicken Nachos image

This is an easy and flavorful shredded chicken for your nachos. It has the typical seasonings you expect from a Tex-Mex dish. The amount of spice can be controlled by the heat of the salsa you use. Very versatile, this can be used for nachos but also tacos and burritos.

Provided by Shanda Bush

Categories     Poultry Appetizers

Time 40m

Number Of Ingredients 9

1 lb chicken breast, cooked and cubed or shredded
1 medium onion, chopped
24 oz picante sauce
15 oz black beans, rinsed and drained
10 oz Rotel
1 tsp chili powder
1 tsp cumin
1/2 tsp oregano, dried
1/2 tsp black pepper

Steps:

  • 1. Place cooked chicken breast in a pan.
  • 2. Pour picante sauce, Rotel tomatoes, and rinsed and drained black beans over the chicken. Stir together.
  • 3. Add seasoning.
  • 4. Simmer 15-20 minutes. Serve with tortilla chips.

SKILLET CHICKEN NACHOS



Skillet Chicken Nachos image

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

1 lb chicken breast (cooked and shredded)
1 medium onion (chopped)
1 (24 ounce) jar picante sauce
15 ounces black beans (rinsed & drained)
10 ounces rotel
1 teaspoon chili powder
1 teaspoon ground cumin
1/2 teaspoon oregano
1/2 teaspoon black pepper
2 cups shredded cheddar cheese
1 (12 ounce) bag tortilla chips

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



Skillet Chicken Nachos image

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

1 lb. ground chicken
2 cups water
2 cups instant white rice, uncooked
1 pkg. (1 oz.) TACO BELL® Taco Seasoning Mix
1 cup KRAFT Mexican Style Finely Shredded Four Cheese
1 cup crushed tortilla chips
1 cup shredded iceberg lettuce
1/2 cup chopped tomatoes
1/2 cup chopped green peppers
1/2 cup TACO BELL® Thick & Chunky Salsa

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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