Instructions
Step 1 Preheat your oven to 375°F (190°C) and line a large baking sheet or oven safe skillet with parchment paper if needed. /n
Step 2 In a skillet over medium heat add olive oil, shredded chicken, chili powder, paprika, cumin, garlic powder, onion powder, salt, and salsa, stirring until the chicken is evenly coated and heated through. /n
Step 3 Spread a generous layer of tortilla chips on the prepared baking sheet, ensuring they are evenly distributed. /n
Step 4 Spoon the seasoned chicken evenly over the chips, then sprinkle shredded cheese generously on top. /n
Step 5 Bake for 8–12 minutes until the cheese is fully melted and bubbly. /n
Step 6 Remove from the oven and immediately top with sliced jalapeños, diced red onion, and chopped cilantro. /n
Step 7 Add dollops of guacamole and sour cream over the nachos and serve with fresh lime wedges on the side.
Storage and Reheating Tips
Nachos are best enjoyed fresh. Store leftover chicken separately in an airtight container in the refrigerator for up to 3 days. If you have assembled leftovers, refrigerate and reheat in a 350°F (175°C) oven for 5–8 minutes, though the chips may soften. For best results, assemble fresh nachos when ready to serve.
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