There’s something undeniably comforting about a plate of nachos, especially when they’re loaded with all your favorite toppings. This Smothered Nacho Chicken with Tomatillo Avocado Ranch Dressing takes that classic snack to a whole new level, transforming it into a satisfying meal that’s perfect for any occasion. Whether you’re hosting a game night, throwing a casual dinner party, or simply craving a delicious weeknight dinner, this dish checks all the boxes. With tender chicken breasts, crunchy tortilla chips, gooey cheese, and a creamy dressing that packs a flavor punch, you’ll be coming back for seconds!
Why This Recipe Is Reliable
This recipe is not only delicious but also incredibly easy to put together. The chicken is cooked to perfection, infused with spices that enhance its natural flavor, while the creamy tomatillo avocado ranch dressing adds a fresh twist that keeps things interesting. Additionally, it’s versatile; you can mix and match toppings based on what you have on hand or what’s in season. The combination of textures—from the crispy chips to the tender chicken and creamy dressing—ensures that every bite is a delightful experience. Plus, it’s a crowd-pleaser, making it a reliable choice for gatherings.
Ingredients at a Glance
- 4 boneless skinless chicken breasts (1 ½ pounds)
- 8 heaping cups of your favorite tortilla chips
- 1 teaspoon chili powder
- ½ teaspoon cumin
- ¼ teaspoon pepper
- 1 Recipe 5 Minute Blender Tomatillo Avocado Ranch Dressing
- 1 cup Monterey Jack cheese
- Additional Toppings (optional):
- Mangoes
- Tomatoes
- Chipotle Mango Black Bean Salsa with Avocado and Sweet Corn
What’s in the Gear List
- Large skillet or frying pan – for cooking the chicken
- Blender – for making the tomatillo avocado ranch dressing
- Baking dish – to assemble and bake the nachos
- Measuring cups and spoons – for precise ingredient measurements
- Spatula or tongs – to flip and serve the chicken
Build Smothered Nacho Chicken with Tomatillo Avocado Ranch Dressing Step by Step
Step 1: Season the Chicken
Start by patting the chicken breasts dry with paper towels. This helps the seasoning stick better. In a small bowl, mix together the chili powder, cumin, and pepper. Rub this spice mixture all over the chicken breasts, ensuring they are evenly coated.
Step 2: Cook the Chicken
In a large skillet over medium heat, add a splash of oil. Once hot, place the seasoned chicken breasts into the skillet. Cook for about 6-7 minutes on each side, or until the chicken is cooked through and reaches an internal temperature of 165°F (75°C). Remove the chicken from the skillet and let it rest for a few minutes before shredding it with two forks.
Step 3: Prepare the Tomatillo Avocado Ranch Dressing
While the chicken is resting, it’s time to whip up the tomatillo avocado ranch dressing. In a blender, combine ripe avocado, tomatillos, ranch seasoning, and a splash of buttermilk or Greek yogurt. Blend until smooth, adjusting the consistency with more buttermilk if needed. Season with salt to taste.
Step 4: Assemble the Nachos
Preheat your oven to 375°F (190°C). In a baking dish, spread out the tortilla chips in an even layer. Top the chips with the shredded chicken, followed by a generous sprinkle of Monterey Jack cheese.
Step 5: Bake the Nachos
Place the baking dish in the preheated oven and bake for about 10-15 minutes, or until the cheese is melted and bubbly. Keep an eye on it to prevent over-browning.
Step 6: Drizzle and Serve
Once the nachos are out of the oven, drizzle the tomatillo avocado ranch dressing over the top. Add any additional toppings you like, such as diced mangoes, chopped tomatoes, or the chipotle mango black bean salsa for an extra kick. Serve immediately and watch them disappear!
In-Season Swaps
- Use fresh peaches or nectarines instead of mangoes for a sweeter twist.
- Substitute regular tomatoes with heirloom varieties for a burst of color and flavor.
- Swap out the Monterey Jack cheese for pepper jack if you prefer a spicier profile.
- In the summer, add fresh corn cut off the cob for a sweet crunch.
Cook’s Commentary
This Smothered Nacho Chicken with Tomatillo Avocado Ranch Dressing is truly customizable. Feel free to experiment with different proteins such as shredded beef or even grilled shrimp. The dressing can also be made ahead of time and stored in the refrigerator for up to three days, making this dish perfect for meal prep. The combination of flavors is refreshing, and the creamy dressing really ties everything together. It’s a fantastic way to enjoy a classic comfort food while adding a unique twist!
Save It for Later
If you find yourself loving this recipe as much as I do, don’t hesitate to save it for later! You can bookmark this page, pin it to your favorite Pinterest board, or even print it out to keep in your recipe binder. This dish is perfect for casual gatherings, and I guarantee it’ll become a favorite among family and friends. Plus, it’s so easy to make that you’ll want to whip it up time and again!
Ask & Learn
Can I use frozen chicken breasts for this recipe?
Yes, you can use frozen chicken breasts! Just make sure to thaw them completely before seasoning and cooking. You may need to adjust the cooking time accordingly.
What can I serve with Smothered Nacho Chicken?
This dish is quite filling on its own, but you can serve it alongside a simple side salad or some fresh guacamole for a complete meal.
How do I store leftovers?
Store any leftovers in an airtight container in the refrigerator for up to three days. Reheat in the oven to maintain the crispiness of the chips.
Can I make the dressing ahead of time?
Absolutely! The tomatillo avocado ranch dressing can be made up to three days in advance. Just store it in a sealed container in the refrigerator and give it a good stir before serving.
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See You at the Table
This Smothered Nacho Chicken with Tomatillo Avocado Ranch Dressing is more than just a meal; it’s an experience. The melty cheese, the crunchy chips, and that creamy dressing all come together to create a flavor explosion that you won’t soon forget. Perfect for sharing (or not!), this dish will surely impress and satisfy everyone at your table. So gather your ingredients, turn on some music, and get ready to dig into a plate of nacho goodness!
Smothered Nacho Chicken with Tomatillo Avocado Ranch Dressing
Ingredients
For the Chicken:
- 4 pieces boneless skinless chicken breasts (1 ½ pounds)
- 1 teaspoon chili powder
- ½ teaspoon cumin
- ¼ teaspoon pepper
For the Nachos:
- 8 cups tortilla chips (heaping)
- 1 cup Monterey Jack cheese
For the Dressing:
- 1 recipe 5 Minute Blender Tomatillo Avocado Ranch Dressing
Additional Toppings (optional):
- Mangoes
- Tomatoes
- Chipotle Mango Black Bean Salsa with Avocado and Sweet Corn
Instructions
Build Smothered Nacho Chicken with Tomatillo Avocado Ranch Dressing Step by Step
- Step 1: Season the Chicken - Pat the chicken breasts dry and rub with a spice mixture of chili powder, cumin, and pepper.
- Step 2: Cook the Chicken - In a large skillet over medium heat, cook the chicken for 6-7 minutes on each side until cooked through.
- Step 3: Prepare the Tomatillo Avocado Ranch Dressing - Blend avocado, tomatillos, ranch seasoning, and buttermilk until smooth.
- Step 4: Assemble the Nachos - Spread tortilla chips in a baking dish, top with shredded chicken and Monterey Jack cheese.
- Step 5: Bake the Nachos - Bake at 375°F (190°C) for 10-15 minutes until cheese is melted and bubbly.
- Step 6: Drizzle and Serve - Drizzle dressing over nachos and add optional toppings before serving.
Equipment
- Large skillet or frying pan
- Blender
- Baking Dish
- Measuring cups and spoons
- Spatula or tongs
Notes
- Feel free to use frozen chicken breasts, just ensure they are thawed before cooking.
- Store leftovers in an airtight container in the refrigerator for up to three days.
- The dressing can be made ahead of time and stored in the refrigerator for up to three days.
