Looking for a simple nachos recipe that will leave everyone asking for more? These skillet chicken nachos are easy to make and the taste is amazing. Once you make nachos this way, you will never make it any other way again.
If you love Nachos, you’ll absolutely fall in love with these skillet nachos! They’re bursting with flavor, starting with crunchy chips, gooey cheese, sweet spicy beans, chicken, onion, pico de gallo, sour cream, and sauce to drizzle over the top. This is definitely one for the favorites recipes.
What to Serve with this Easy Nacho Recipe
If you like to have that eat out feeling but want to do it on a budget or with ingredients that you control, cooking at home is the way to go. I love to create a dinner and a movie type of feel at home. It is great for a family night or for date night at home. Skillet nachos are also perfect for a party. Here is what I like to serve with them:
- Margherita Pizza
- Pizza Bread Cheese Dip
- Zucchini Chips
- Loaded Potato Grilled Cheese with Bacon
- French Dip Sandwich
Variations to Skillet Nachos
While this easy nacho recipe is fantastic, of course you can change it meet your needs and tastes. You can:
- Ground Beef: You can use ground beef instead of chicken
- Heat: Use jalapenos or a moderate enchilada sauce
Ingredients for Skillet Chicken Simple Nachos Recipe
- Tortilla chips
- shredded cheddar and jack cheese
- Pico de Gallo
- Sour cream
- sweet onion
- tomato
- Enchilada Sauce
- brown sugar
- black beans
- pork-n-beans
- Ranch style beans
- onion
- green pepper
- tomato sauce
- honey
- Ketchup
- cider vinegar
- Soy sauce
- chili powder
- cumin
- garlic salt
- seasoned salt
- garlic
- Bacon
- Boneless skinless chicken breast
- Olive oil
- Butter
- Seasoned pepper
- Taco seasoning
How to Make Skillet Chicken Nachos
COOK THE CHICKEN:
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 ¼ 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 the chicken in seasonings. Cover skillet, and turn off the heat, leaving the chicken in covered skillet.
FOR THE BEANS:
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.
While beans and chicken are cooking, chop the sweet onion and ripe tomato for topping. Place the Enchilada sauce in a small saucepan, and add 2 Tablespoons of brown sugar to the Enchilada sauce. Heat sauce until brown sugar melts, and sauce bubbles. Turn off heat, and set aside.
ASSEMBLE NACHOS
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!
Skillet Chicken Simple Nachos Recipe
Ingredients
- Tortilla chips – thin white corn chips – 1 to 2 bags
- 2 cups of shredded cheddar and jack cheese
- 1 small jar of Pico de Gallo
- 1 small container of Sour cream 4 – 6 ounces
- 1 small sweet onion – peeled and chopped – for topping
- 1 large ripe tomato – washed and chopped
- 1 small can of Enchilada Sauce – Mild – I used Old El Paso
- 2 Tablespoons of brown sugar
- 4 “- 6” iron skillets – 1 for each serving
FOR THE BEANS:
- 1 can of black beans 14 – 16 ounces – drained and rinsed
- 1 can of pork-n-beans 14 – 16 ounces
- 1 can of Ranch style beans 14 – 16 ounces
- ½ cup of chopped onion
- ½ cup of chopped green pepper
- 1 small can of tomato sauce 4-6 ounces
- ½ cup of brown sugar
- 2 Tablespoons of honey
- ¼ cup of Ketchup
- 1 Tablespoon of cider vinegar
- 1 Tablespoon of Soy sauce
- 1 ½ teaspoons of chili powder
- 2 teaspoons of cumin
- 1 teaspoon of coarse ground garlic salt
- 1 teaspoon of seasoned salt
- 1 teaspoon of garlic – minced
- ½ cup of cooked bacon – crumbled
FOR THE CHICKEN
- 2 lbs of boneless skinless chicken breast
- 1 Tablespoon of Olive oil
- 1 Tablespoon of butter
- ¼ teaspoon of garlic salt
- ¼ teaspoon of seasoned pepper
- 1 Tablespoon of Taco seasoning
- 1 Tablespoon of brown sugar
Instructions
Cook the Chicken
- 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 ¼ 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.
FOR THE BEANS: 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.
- 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.
- While beans and chicken are cooking, chop the sweet onion and ripe tomato for topping. Place the Enchilada sauce in a small saucepan, and add 2 Tablespoons of brown sugar to the Enchilada sauce. Heat sauce until brown sugar melts, and sauce bubbles. Turn off heat, and set aside.
ASSEMBLE NACHO’S
- 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!
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