Description
Delicious and easy BBQ Chicken Skillet Nachos layered with shredded chicken coated in tangy BBQ sauce, sautéed onions, melted cheddar and mozzarella cheese, and topped with fresh cilantro and sour cream. Perfect for a quick appetizer or casual meal that combines smoky, cheesy, and savory flavors all in one pan.
Ingredients
Scale
Skillet Mixture
- 1 tablespoon olive oil
- 1 small red onion, chopped
- 2 cups shredded cooked chicken
- Salt & pepper, to taste
- 1 cup BBQ sauce
Nacho Layers
- 1 bag tortilla chips
- 2 cups shredded cheddar and mozzarella blend
Toppings
- 1 tablespoon finely chopped cilantro
- Sour cream, to taste
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the layered nachos.
- Prepare Ingredients: Chop the red onion and cilantro finely. If needed, grate the cheddar and mozzarella cheeses to make 2 cups of cheese blend.
- Cook Chicken Mixture: Heat olive oil in a skillet over medium-high heat. Add the chopped onion, shredded chicken, salt, pepper, and BBQ sauce. Stir occasionally and cook for about 5 minutes until everything is heated through and bubbling.
- Set Aside Chicken Mixture: Remove the skillet from heat and transfer the chicken mixture to a bowl, setting it aside temporarily.
- Assemble Nachos: In the same skillet, arrange a layer of tortilla chips evenly across the bottom. Top with half of the chicken mixture and then half of the cheese blend. Add another layer of tortilla chips, followed by the remaining chicken mixture and cheese.
- Bake: Place the skillet in the preheated oven and bake for 15 minutes, or until the cheese is melted and bubbly.
- Garnish and Serve: Remove from oven, sprinkle the finely chopped cilantro over the top, and add dollops of sour cream as desired. Serve immediately for best results.
Notes
- You can substitute shredded rotisserie chicken for convenience.
- Use your favorite BBQ sauce flavor to customize the taste.
- Feel free to add jalapeños or sliced olives for extra toppings.
- To make individual servings, prepare nachos on oven-safe plates or small skillets.
- Leftovers can be refrigerated and reheated, though chips may lose crispness.