Ingredients with Measurements:
- 1 lb. boneless, skinless chicken breasts, cooked and shredded
- 1 can (10 oz.) diced tomatoes and green chilies, drained
- 1 can (10 oz.) condensed cream of chicken soup
- 1/2 cup chicken broth
- 1/2 cup sour cream
- 1 tsp. chili powder
- 1/2 tsp. cumin
- 1/2 tsp. garlic powder
- 1/4 tsp. salt
- 1/4 tsp. black pepper
- 1 bag (9 oz.) tortilla chips
- 2 cups shredded cheddar cheese
- 1/4 cup sliced black olives
- 1/4 cup chopped fresh cilantro
Special equipment needed:
- 9x13 inch baking dish
Step-by-step instructions:
1. Preheat oven to 375°F.
2. In a large bowl, combine the cooked and shredded chicken, diced tomatoes and green chilies, condensed cream of chicken soup, chicken broth, sour cream, chili powder, cumin, garlic powder, salt, and black pepper. Mix well.
3. Spread half of the tortilla chips in the bottom of the baking dish.
4. Spoon half of the chicken mixture over the tortilla chips.
5. Sprinkle half of the shredded cheddar cheese over the chicken mixture.
6. Repeat layers with remaining tortilla chips, chicken mixture, and shredded cheddar cheese.
7. Top with sliced black olives.
8. Bake for 20-25 minutes, or until cheese is melted and bubbly.
9. Garnish with chopped fresh cilantro.
10. Serve hot.
Time:
Preparation time: 15 minutes
Cooking time: 20-25 minutes
Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories: 490
Total Fat: 29g
Saturated Fat: 11g
Cholesterol: 105mg
Sodium: 1160mg
Total Carbohydrates: 29g
Dietary Fiber: 3g
Sugar: 3g
Protein: 28g
Substitutions for ingredients:
- Instead of chicken breasts, you can use leftover cooked chicken or rotisserie chicken.
- If you don't have diced tomatoes and green chilies, you can use a can of plain diced tomatoes and add a chopped jalapeño pepper.
- Instead of condensed cream of chicken soup, you can use condensed cream of mushroom soup or condensed cream of celery soup.
- If you don't have chicken broth, you can use vegetable broth or water.
- Instead of sour cream, you can use plain Greek yogurt.
Variations:
- Add a can of drained and rinsed black beans to the chicken mixture.
- Top with sliced avocado or guacamole.
- Serve with a side of salsa or pico de gallo.
- Add a layer of refried beans between the tortilla chips and chicken mixture.
- Use pepper jack cheese instead of cheddar cheese for a spicier flavor.
Tips and tricks:
- To save time, use pre-cooked and shredded chicken.
- Make sure to drain the diced tomatoes and green chilies well to avoid a soggy nacho dish.
- If you want a spicier dish, add more chili powder or cayenne pepper to the chicken mixture.
- For a crunchier texture, use thicker tortilla chips.
- To make the dish less spicy, omit the chili powder and cumin.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place the desired amount of nachos on a microwave-safe plate and microwave on high for 1-2 minutes, or until heated through.
Presentation ideas:
Serve the nachos on a large platter and garnish with chopped fresh cilantro and sliced black olives.
Garnishes:
Chopped fresh cilantro and sliced black olives.
Pairings:
Serve with a cold beer or a margarita.
Suggested side dishes:
- Mexican rice
- Refried beans
- Grilled corn on the cob
Troubleshooting advice:
- If the nachos are too soggy, make sure to drain the diced tomatoes and green chilies well before adding them to the chicken mixture.
- If the cheese isn't melted and bubbly, place the nachos under the broiler for a few minutes.
Food safety advice:
Make sure to cook the chicken to an internal temperature of 165°F to avoid foodborne illness.
Food history:
King Ranch Chicken is a popular Tex-Mex casserole that originated in the 1950s in Texas. It is named after the King Ranch, one of the largest ranches in the world, located in South Texas.
Flavor profiles:
Savory, cheesy, slightly spicy.
Serving suggestions:
Serve the nachos as a main dish for a casual dinner party or as an appetizer for a game day gathering.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A