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 totally 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 Nacho Chicken 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!
- 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
- Sour cream
- Guacamole or avocado
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.
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