Green Chile Chicken Nachos (Edit recipe)

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Dive into a fiesta of flavors with these irresistible Green Chile Chicken Nachos! Crispy tortilla chips are layered with juicy, shredded chicken seasoned to perfection, creamy melted cheese, and the smoky heat of roasted green chiles. Each bite delivers a perfect balance of zesty, savory, and spicy goodness, topped with fresh cilantro, limes, and avocado. Perfect for game day, family gatherings, or a quick weeknight treat, these nachos are a crowd-pleasing masterpiece that’s easy to whip up and impossible to resist!

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PREP TIME

10 minutes

COOK TIME

20 minutes

INGREDIENTS

11

Serves: 5

Ingredients

1.5 lb Pasture-raised Chicken Breasts - US Wellness Meats
6 oz Salsa Verde
7 oz Green Chiles, Fire Roasted, liquid drained
5 oz Grain-Free Dip Chip - Siete Foods
8 oz Sharp Cheddar Cheese, shredded
0.25 whole Red Onion, thinly sliced
2 whole Radish, thinly sliced
1 whole Avocado, diced
1 bunch Cilantro, roughly chopped
1 whole Lime, cut into wedges
8.5 oz Jalapeño Botana Sauce - Siete Foods, use as desired

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat the oven to 450 degrees.
Using an Instant Pot, add the chicken breast and salsa verde to the bowl. Lock the lid in place and set the pressure cooker lid valve to “sealing.” Cook on high for 15 minutes and then quick release the pressure.
Remove the chicken breast from the liquid and set it aside; do not discard it.
Shred the chicken breast using two forks or in the bowl of a stand mixer with the paddle attachment.
Once the chicken is shredded, toss it with the diced green chiles and ½ cup of the salsa verde from the Instant Pot.
Add the chips to a parchment paper-lined sheet pan in a single layer.
Top the chips with the shredded cheese and chicken.
Place the sheet pan in the oven and bake for 5-7 minutes. The cheese should be bubbly and the chips should be toasted on the edges when done.
Top with red onion, radish slices, avocado, jalapeno, cilantro, Jalapeno Botana sauce, and limes.
Serve and enjoy!

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	267
Fat:	12 g
Carbohydrates:	7 g
Protein:	28 g
Cholesterol:	84 g
Sodium:	557 mg
Fiber:	2 g
Sugars:	1 g
Sugar Alcohol:	0 g
Calculated per serving.

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