Chimichurri Chicken Nachos

Hand taking a tortilla chip from a tray of chimichurri chicken nachos.

Print Recipe

5 from 32 votes

Prep Time30

Cook Time15

Total Time45

Servings: (or 2 generously)

Calories: 562kcal

Ingredients

10 oz boneless skinless chicken breast about 1 large, or 1 and ½ cups cooked shredded chicken
⅓ cup Chimichurri sauce
6 oz tortilla chips (a little over half of a 295 g/10 oz bag)
2 cups white cheddar cheese shredded
¼ cup parsley, cilantro and/or green onions chopped (optiona)

US Customary - Metric

Instructions

Place the chicken in a large pot and fill with enough water to cover the chicken by 1 inch. Bring to a gentle boil over medium-high heat and then reduce the heat to medium and let simmer until the chicken is cooked through to 165 F, about 12-14 minutes.
Use a fork or slotted spoon to remove the chicken and shred. TIP: Place it in a deep bowl and use a hand mixer or in a stand mixer to shred it quickly. Or, you can dice it into small pieces.
Place the shredded chicken in a bowl and mix with the Chimichurri sauce until coated evenly.
Preheat the oven to 400 °F.
On a large baking sheet, spread the half of the nacho chips in a single layer, overlapping slightly. Spoon ¾ cup of the chicken mixture over top followed by half of any additional toppings you'd like to include and then half of the shredded cheese.
Top with a second layer of chips and the second amount of toppings and cheese.
Bake for 15-20 minutes until the cheese is melted and lightly golden. Serve garnished with parsley and your favorite nacho sides.

Notes

Leftovers

Nachos are best enjoyed fresh but leftovers can be stored in the refrigerator in an airtight container for up to 2 days. To reheat, place in a single layer on a sheet pan in the oven at 300 for 15-20 minutes until warmed through and cheese is melted.

Nutrition