Not just for football Sundays, oven baked chicken nachos make a great alternative dinner that’s easy to make and fun to eat. This chicken nacho recipe uses bottled red enchilada sauce and tin foil baking for quick prep and easy cleanup. Use rotisserie chicken instead of poaching chicken for even quicker prep.
Preheat your oven to 400℉ (bake).
Prepare chicken by poaching (boiling) chicken then shredding. Alternatively, use shredded rotisserie chicken instead of poaching the chicken.
To prepare poached chicken, bring a large pot of water to boil. Add a coarsely chopped onion, a bay leaf, rosemary, thyme and salt and pepper. Add raw chicken to the boiling water mix and cook until thoroughly cooked through, about 12 minutes.
Remove the chicken and allow to cool. Shred the chicken with two forks or shredding claws and season the chicken with sea salt and black pepper to taste.
Mix the shredded chicken, beans, corn, diced chipotle peppers in adobo sauce, red enchilada sauce and finely chopped onion and jalapeño in a large bowl. Add coarse sea salt and fresh ground pepper to taste. Mix well to combine.
If you do not have red enchilada sauce, you can use the whole 7 oz. can of chipotle peppers in adobo sauce, instead of half of the can. The adobo sauce will substitute for the red enchilada sauce, but will likely add heat and spice to the dish.
Arrange tortilla chips on a large sheet of tin foil and evenly spread the shredded chicken topping mixture over the tortilla chips. Sprinkle the shredded cheese over the top of the nachos and toppings. Loosely pull the tin foil over the nachos leaving the top open for baking.
Once assembled, loosely pull the sides of the tin foil up, leaving the top of the foil open to allow moisture to escape during baking. Place in 400℉ oven (bake) and bake for 15 - 20 minutes until cheese is melted and the tortilla chips are beginning to brown.
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