Home » Method » Recipes with 6 Ingredients or Less » Baked Nacho Chicken
by Whitney Bond
January 11, 2019
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5 stars (1 rating)
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Creamy queso dip, black beans, jalapenos and crispy tortilla strips top this easy and scrumptious Baked Nacho Chicken Recipe, made in under an hour!
With football season back in full swing, I’ve got nachos on my mind!
After making The Ultimate Pulled Pork Nachos a couple of weeks ago, I was thinking about different ways to incorporate nachos into new recipes on the blog.
I thought, what if you flipped the plate of nachos and instead of chips on the bottom, put chips on the top? After a little bit of ironing out the details, I came up with this Baked NachoChicken Recipe.
Chicken breasts, smothered in a delicious cheese sauce, beans and jalapenos, baked in the oven, then topped with crispy tortilla strips and your favorite nacho toppings, like avocado and sour cream.
Needless to say, Nacho Chicken is just as delicious, and maybe even more delicious, than traditional nachos and a totally acceptable and easy dinner recipe!
Nacho Chicken Ingredients
- 8 oz Velveeta (cubed)
- 1 (10 oz can) diced tomatoes with green chilies
- 1 (15 oz can) black beans (drained & rinsed)
- 4 boneless, skinless chicken breasts (app 2 lbs)
- ¼ cup pickled jalapenos (I highly recommend Trappey’s Sweet & Hot, they’re my favorite!)
- ½ cup tortilla strips
Optional Toppings
- Sour cream
- Salsa
- Guacamole or avocado
Nacho Chicken Instructions
Preheat the oven to 350°F.
Add the Velveeta and diced tomatoes with green chilies to a medium pot on the stove over medium high heat. Stir continuously until theVelveeta is completely melted. Add the black beans. Stir to combine and remove from the heat.
Salt and pepper the chicken breasts and add them to a baking dish.
Pour the cheese sauce and beans over the chicken. Top with the pickled jalapenos.
Place in the oven and bake for 30 minutes.
Remove from the oven and top with the tortilla strips, as well as any additional toppings such as avocado, sour cream or salsa.
Serve this Nacho Chicken with Mexican Rice or Deconstructed Mexican Street Cornfor a totally scrumptious dinner fiesta!
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5 stars (1 rating)
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Baked Nacho Chicken
Creamy queso dip, black beans, jalapenos and crispy tortilla strips top this easy and scrumptious Baked Nacho Chicken Recipe, made in under an hour!
Servings: 4 people
Prep Time: 10 minutes mins
Cook Time: 30 minutes mins
Total Time: 40 minutes mins
Author: Whitney Bond
Course: Main Course
Cuisine: Mexican
Ingredients
- 8 oz Velveeta, cubed
- 10 oz can diced tomatoes with green chilies
- 15 oz can black beans, drained & rinsed
- 4 boneless, skinless chicken breasts, approximately 2 lbs
- ¼ cup pickled jalapenos
- ½ cup tortilla strips
Optional Toppings
- Sour cream
- Salsa
- Guacamole or avocado
Instructions
Preheat the oven to 350°F.
Add the Velveeta and diced tomatoes with green chilies to a medium pot on the stove over medium high heat.
Stir continuously until the Velveeta is completely melted.
Add the black beans, stir to combine and remove from the heat.
Salt and pepper the chicken breasts and add them to a baking dish.
Pour the cheese sauce and beans over the chicken.
Top with the pickled jalapenos.
Place in the oven and bake for 30 minutes.
Remove from the oven and top with the tortilla strips, as well as any additional toppings such as avocado, sour cream or salsa.
Nutrition Facts
Serving 4gCalories 378kcal (19%)Carbohydrates 29g (10%)Protein 42g (84%)Fat 10g (15%)Saturated Fat 4g (20%)Cholesterol 96mg (32%)Sodium 1458mg (61%)Potassium 1074mg (31%)Fiber 8g (32%)Sugar 6g (7%)Vitamin A 675mg (14%)Vitamin C 10.8mg (13%)Calcium 390mg (39%)Iron 3.2mg (18%)
Did you make this recipe?Tag @WhitneyBond on Instagram and hashtag it #WBRecipes!
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originally published September 12, 2016 — last updated January 11, 2019 2 Comments
Posted in: Chicken Recipes, Cinco De Mayo Recipes, Dinner Recipes, Method, Mexican Recipes, Quick and Easy Recipes, Recipes, Recipes with 6 Ingredients or Less, WB Favorites
About Whitney Bond
I’m a sports-loving, coffee-drinking, food blogger, the host of “29 Minute Meals”, a contributing writer for TODAY Food, cookbook author and on-camera food and lifestyle expert! Here you’ll find most recipes are made in 29 minutes or less, in one pot, or in a crock pot!
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Sandy Vanlancker — December 7, 2018 @ 9:01 AM Reply
This looks so good, I’ve decided to make it for a potluck, increasing the ingredients x4, and cutting the chicken into generous bite size chunks. I’ve added more cheese to thicken the sauce as there will be other food items sharing the plate. I also added a can of corn. This is just so amazing!
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whitneybond — December 10, 2018 @ 8:55 AM Reply
Awesome! Love your adjustments for making it into the perfect party dish!
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