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Adjust Servings:
2 Garlic Cloves
6 Green Onions
3 Tbsp Sunflower Oil
1 Cooked & Shredded Chicken Breast
1 Cup Salsa
1/2 Bag Tortilla Chips
1 Cup Cheddar Cheese
1 Diced Roma Tomato
1 Mashed Avocado
Salt & Pepper to Taste
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Richelle’s Chicken Nachos

With avocado

Posted By Chef Rodney on March 4th, 2017 under Appetizers

You don’t need a silver fork to eat good food.

— Paul Prudhomme
  • 20 min
  • Serves 12
  • Easy
  • (1 votes, avg. 5 out of 5)


My foodie friend Richelle shared this recipe with me on a classic Mexican dish. Everyone loves nachos. And how can you not? Crunchy Tortilla Chips covered in melted cheese? This nacho recipe takes it up a notch by adding chicken, tomatoes and avocados! Makes a great appetizer or even a meal!

How to Make this Recipe


Preheat oven to 350°F.


Sauté garlic and onion whites (from green onions) in oil until tender. Mix in shredded chicken, salt and pepper. Toss until coated with oil. Stir in salsa.


Arrange chips on baking sheet and cover with nacho mixture. Top with cheese and tomato.


Bake 10 minutes until cheese is melted.


Top with mashed avocado and sprinkle with green onions.

Chef's Notes

- You could easily substitute the chicken for turkey.

Reviews for this Recipe

Average Rating:
Total Reviews: 1

I love this recipe. I've never had nacho's baked like this before, but they are fantastic.

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This Post has 3 Comments Hide Comments

I have made these chicken nachos but I used turkey instead of chicken as that was all I had on hand. They were still delicious. And will make them again.

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