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.
Keyword simple nachos recipe
Prep Time 20minutes
Cook Time 50minutes
Total Time 1hour10minutes
Tortilla chips - thin white corn chips - 1 to 2 bags
2cupsof shredded cheddar and jack cheese
1small jar of Pico de Gallo
1small container of Sour cream4 - 6 ounces
1small sweet onion - peeled and chopped - for topping
1large ripe tomato - washed and chopped
1small can of Enchilada Sauce - Mild -I used Old El Paso
2Tablespoonsof brown sugar
4"- 6" iron skillets - 1 for each serving
FOR THE BEANS:
1can of black beans14 - 16 ounces - drained and rinsed
1can of pork-n-beans14 - 16 ounces
1can of Ranch style beans14 - 16 ounces
½cupof chopped onion
½cupof chopped green pepper
1small can of tomato sauce4-6 ounces
½cupof brown sugar
1Tablespoonof cider vinegar
1Tablespoonof Soy sauce
1 ½teaspoonsof chili powder
1teaspoonof coarse ground garlic salt
1teaspoonof seasoned salt
1teaspoonof garlic - minced
½cupof cooked bacon - crumbled
FOR THE CHICKEN
2lbsof boneless skinless chicken breast
1Tablespoonof Olive oil
¼teaspoonof garlic salt
¼teaspoonof seasoned pepper
1Tablespoonof Taco seasoning
1Tablespoonof brown sugar
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.
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!