Get ready for March Madness with these delicious Chili Verde Chicken Nachos! Perfect for game day, this dish combines tender chicken, spicy poblano peppers, and creamy avocados, all topped with melted cheese and fresh toppings. It’s a slam dunk for your taste buds! Check out the Official March Madness Website for more excitement. Don’t forget to grab your Herdez Chili Verde Sauce on Amazon to make this recipe a breeze!
Chili Verde Chicken Nachos Recipe
Ingredients
- 2 lbs of chicken breasts
- 2 jars (32 oz) of Herdez Chili Verde Sauce
- 1 bag of tortilla chips
- 3 cups of Mexican blended shredded cheese
- 1/4 cup of sliced green onions
- 1/4 cup of chopped fresh cilantro
- 1/2 cup of sour cream
- 1/2 cup of diced tomatoes
- 4 jalapeños, sliced
- 3 avocados, chopped
- 1 yellow onion, thinly sliced
- 2 Poblano peppers, thinly sliced
Instructions
- Prepare the Chili Verde Chicken: Place the chicken breasts in a crock pot and cover with the Herdez Chili Verde Sauce. Add the thinly sliced yellow onion and Poblano peppers. Cook on low for 8 hours until the chicken is tender and can be easily shredded.
- Shred the Chicken: Once cooked, remove the chicken from the crock pot and shred it using two forks. Mix the shredded chicken back into the sauce in the crock pot to keep it moist.
- Preheat the Oven: Preheat your oven to 350°F (175°C).
- Assemble the Nachos: On a large baking sheet, spread out the tortilla chips in an even layer. Top with the chili verde chicken and Mexican blended shredded cheese.
- Bake the Nachos: Place the baking sheet in the preheated oven and bake for about 10 minutes, or until the cheese is melted and bubbly.
- Add Fresh Toppings: Remove the nachos from the oven and sprinkle with sliced green onions, chopped cilantro, diced tomatoes, chopped avocados, and sliced jalapeños.
- Drizzle and Serve: Drizzle the sour cream over the top of the nachos. Serve immediately and enjoy your Chili Verde Chicken Nachos during the game! For more game day recipes, try our Cajun Stuffed Baked Sweet Potatoes and Slow Cooker Chili with Mateo’s Salsa.
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