Smothered Nacho Chicken with Tomatillo Avocado Ranch Dressing
This Smothered Nacho Chicken is a game-changer! Loaded with tender chicken, gooey cheese, and a zesty dressing, it's perfect for any gathering!
Servings: 4 servings
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.