Chicken Nachos Grande

My Chicken Grande Nachos recipe is inspired by various types of Signature Nachos that you find at many restaurants. The best part about making Chicken Grande Nachos at home is that you add the toppings just like you want them. If you want extra chicken or cheese, then add them.

Chicken Grande Nachos is very easy to make. You can bake the chicken yourself or buy a cooked rotisserie chicken at the store. This recipe is all about assembly and then baking for a few minutes. I usually make two sheet pans on family game nights and it works out great.

You can also tailor the recipe for small kids by not adding meat or making some without beans. These nachos are great without any extra toppings but you can always add whatever you like. This is great recipe to make on the weekends, get togethers or for family night.

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For another great recipe try my Chicken and Cream Cheese Taquitos here: https://majorgates.com/recipes/best-chicken-and-cream-cheese-taquitos/

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Chicken Nachos Grande Ingredients

Recipe makes 24 -40 Chicken Grande Nachos. You could make as needed as well so make a reduced amount one day and make some later in the week.

3 baked chicken breasts or a store bought baked chicken – chopped or pulled into small pieces
1 package of Tostadas – 32 count 13.2 ounce (374g)
1 can of Refried Black Beans – 15 ounce (426g)
2-3 large Jalapenos – sliced
1 bunch of Green Onions – chopped
2 cups of Shredded Mexican Cheese
Chimichurri Sauce – See ingredients and directions below

For my recipe for baked chicken breasts, click here: https://majorgates.com/recipes/baked-chicken-breasts/

Chimichurri Sauce Ingredients

1 bunch of curled parsley or flat leaf (1 cup)
1/2 bunch of cilantro (1/2 cup)
3 garlic cloves or 3 teaspoons of minced garlic
3 stems of green onions
1/3 cup of olive oil
2 Tablespoons of Red Wine Vinegar
3 teaspoons of Lime Juice
1/2 teaspoon of Salt
1/2 teaspoon of Red Pepper Flakes

Supplies

Baking Sheet
Foil
Sharp Knife
Cutting Board
Blender or mini chopper if making Chimichurri sauce

Chicken Nachos Grande Instructions

Pre-heat oven to 375 degrees Fahrenheit.
Shred or chop the baked chicken into small pieces
Line the baking sheet with foil.
Break tostadas in half and then spread with a butter knife the refried black beans. If black beans are difficult to spread or thick, then heat in a microwave safe bowl for 1 minute. So beans will be softer and spread easier.

Next, top tostadas with chopped chicken, then with shredded cheese.

Bake for 10-15 minutes or until cheese is melted.
While tostadas are baking, slice the jalapeños thin and set aside.
Next, chop green onions and set aside. I chop green onions with kitchen shears.
Once tostadas are baked, decide the toppings. Small kids will like them just like this. Adults will like them with everything on them. So add the Chimichurri sauce by drizzling with a spoon.

Then add the jalapeños and chopped chives.

Serve with sour cream and guacamole if you like.
Enjoy Chicken Nachos Grande!

Chimichurri Sauce Instructions

Add the olive oil, red wine vinegar and lime juice to a blender or food processor.
Rinse and pat dry with a paper towel the parsley, green onion and cilantro.
Then pull off the leaves of the cilantro and parsley and put into the blender or food processor.
Roughly chop the green onions and add to blender.
Next add the garlic, salt and red pepper flakes.
Then blend on high until the ingredients break down into a sauce.

Drizzle the sauce over the nachos. Left over sauce can be stored for 1 week in an air-tight container in the refrigerator.

Want more Mexican food ideas? Try my recipe for Chicken Quesadillas here: https://majorgates.com/recipes/chicken-quesadillas/

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