Salsa Verde Chicken Nachos, photo by Sonia Mendez GarciaPhoto by Sonia Mendez Garcia

Salsa Verde Chicken Nachos

Cuisine: Tex Mex
Prep Time: 30 minutes
Cook Time: 20 minutes
Servings: 8-10 servings
These nachos are good for a starter, snack, light lunch, or late night munchies. Enjoy diving into layers of tortilla chips, beans, chicken, avocado, salsa verde, crema and cheese.

There is no bad time for chicken nachos as far as I am concerned. This recipe for salsa verde chicken nachos was inspired by a delicious plate of enchiladas suizas I enjoyed not too long ago. Enchiladas are typically filled with chicken and rolled in a corn tortilla, then topped with salsa verde, cheese and Mexican-style crema (sour cream). So, why not on a nacho? It's great for a crowd! And even if you're not in the mood for a big tray of nachos, the salsa verde recipe can stand on it's own for that night when chips and salsa are on the menu.

Ingredients

  • For the Salsa Verde
  • 2 pounds tomatillos remove husks and wash
  • 4-5 large jalapeño peppers remove stems
  • 1 small white onion sliced in half
  • 2-3 cloves garlic
  • 3 teaspoons chicken bouillon (I used Knorr chicken bouillon powder)
  • 1 teaspoon cumin powder
  • 1/2 teaspoon Mexican oregano crushed
  • 1 large avocadoes
  • 1/3 cup cilantro chopped
  • 1 large lime juiced
  • salt to taste
  • For the Nachos
  • 1 rotisserie chicken store-bought and previously cooked
  • 1 pound tortilla chips (use thick chips for this recipe)
  • cups whole pinto beans or black beans, previously cooked and rinsed
  • cups Mexican crema
  • 3-4 cups queso Chihuahua or Monterey jack cheese, shredded
  • 1-2 hass avocados sliced into wedges
  • 1 cup pickled jalapeño slices
  • cilantro chopped, for garnish

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Directions

For the Salsa Verde
  1. Add the tomatillos, jalapeños, onion and garlic to a pot. Cover with water and bring to a boil. Once boiling, reduce heat to a simmer and cook for 10 minutes.
  2. Using a slotted spoon, transfer the salsa ingredients to the blender. Add the bouillon, cumin, oregano, avocado, cilantro and lime. Blend on high until smooth. Taste for salt.
  3. Transfer the salsa to a bowl. Cover and set aside.
For the Nachos
  1. Remove and shred all the meat from the chicken. In a bowl, combine the shredded chicken with a couple of tablespoons of salsa, just enough to moisten the chicken.
  2. Preheat broiler to high for 5 minutes.
  3. Line a baking sheet sheet with foil paper. Add an even layer of tortilla chips, beans, chicken, half of the salsa verde, the crema, and all of the cheese.
  4. Place under the broiler just until cheese melts and bubbles slightly. Remove from oven and garnish with sliced avocado, pickled jalapeño rings and chopped cilantro. Serve with extra salsa on the side. Enjoy!

Chef Notes

Don't add any topping onto the nachos until you are ready to place them into the hot oven. Purchase thick, hearty corn tortilla chips for the best results, or better yet, prepare a batch of homemade chips!

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