By Lori Walker, MS, RD | Published on December 11, 2023 | Last Updated on December 11, 2023
Nachos de Pollo means chicken nachos in Spanish, a dish that combines the bold flavors of Mexican cuisine with the comforting elements of American food.
Made with simple pantry staples, this dish is easy to make and perfect for a casual weeknight dinner or a fun gathering with friends and family.
In this guide, we will walk you through each step of making Nachos de Pollo, from marinating the chicken to assembling the dish and serving it up with a cool and creamy topping.
What is Nachos de Pollo?
Nachos de Pollo is a popular Mexican-inspired dish made with tortilla chips, chicken, and a rich and creamy sauce.
It typically includes marinated and cooked chicken pieces, mixed with a spicy tomato-based sauce and topped with melted cheese for added indulgence.
Nachos de Pollo can be enjoyed as an appetizer or a main dish, making it a versatile and crowd-pleasing option for any occasion.
Why You’ll Love This Nachos de Pollo?
If you’re a fan of Mexican food, you’ll love the bold and spicy flavors in this dish. The combination of tangy tomato sauce, creamy hot sauce, and aromatic garlic creates a complex and satisfying taste that will have you coming back for more.
Additionally, this recipe is incredibly flexible – you can adjust the level of spiciness to your liking or add additional toppings such as jalapenos or black beans for added texture and flavor.
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Ingredients
- Chicken breast: Use boneless and skinless chicken breast for this recipe. This will ensure that the chicken cooks evenly and stays juicy.
- Heavy cream: The heavy cream adds a rich and creamy flavor to the sauce, making it more indulgent.
- Chicken broth: Diluted chicken broth is used as the base for the sauce, adding depth of flavor to the dish.
- Tortilla chips: Use tortilla chips that are not too salted for the best taste.
- Tomato sauce: The tomato sauce adds a tangy and slightly sweet flavor to the dish, balancing out the spiciness of the hot sauce.
- Garlic: Freshly chopped garlic gives a strong and aromatic flavor to the dish.
- Hot sauce: Adjust the amount of hot sauce according to your heat preference.
- Cilantro: Fresh cilantro adds a bright and fresh flavor to the dish, but you can also use parsley if preferred.
- Coriander powder: This is optional, but it adds an earthy and slightly citrusy taste to the dish.
- Salt and pepper: Season your chicken with salt and pepper to taste for added flavor.
- Thick yogurt: The thick yogurt is used as a topping for the nachos, adding a cool and creamy element to balance out the spiciness.
- Allspice powder: This can be found in most grocery stores and adds a warm and slightly sweet flavor to the dish.
Step by Step Directions
Step 1
Marinate the Chicken
- In a large bowl, mix together the chicken breast, garlic, coriander powder, and salt and pepper.
- Cover and marinate in the fridge for at least 30 minutes or overnight for best results.
Step 2
Cook the Chicken
- Heat a large pan over medium-high heat.
- Add the marinated chicken and cook for 5-7 minutes on each side, until fully cooked.
- Remove from heat and let cool before shredding into bite-sized pieces.
Step 3
Make the Sauce
- In a separate pan, heat heavy cream over low-medium heat.
- Add tomato sauce and diluted chicken broth, stirring until combined.
- Increase heat to medium-high and add hot sauce, cilantro, and allspice powder.
- Let the sauce simmer for 5 minutes until it reduces slightly.
Step 4
Assemble the Nachos
- Preheat your oven to 375 degrees F (190 degrees C).
- On a large baking sheet, spread out tortilla chips in an even layer.
- Top with shredded chicken and pour the sauce over the top.
- Sprinkle with cheese and bake for 10 minutes, until cheese is melted and bubbly.
Step 5
Serve
- Once done, remove from oven and let cool for a few minutes.
- Serve immediately, topping each serving with a dollop of thick yogurt and cilantro or parsley if desired.
Tips
- Marinate the chicken for at least 30 minutes or overnight for maximum flavor.
- Use boneless and skinless chicken breast to ensure even cooking and juicy pieces of chicken.
- Adjust the level of spiciness by adding more or less hot sauce, depending on your preference.
- For added texture and flavor, top your nachos with jalapenos, black beans, or your favorite toppings.
- Make sure to use tortilla chips that are not too salted for the best taste.
Nutrition Information
How to store Nachos de Pollo?
If you have leftovers, you can store them in an airtight container in the refrigerator for up to 3 days. To reheat, simply place the nachos on a baking sheet and bake at 375 degrees F (190 degrees C) for 10-15 minutes until heated through.
Alternatively, you can also freeze the cooked chicken and sauce separately for up to 3 months. When ready to serve, thaw in the refrigerator and assemble the nachos before baking.
What other substitute can I use in Nachos de Pollo?
If you don’t have all the ingredients on hand, there are a few substitutions you can make:
- Instead of chicken breast, you can use ground beef or turkey for a different protein option.
- If you don’t have heavy cream, you can substitute with half and half or full-fat coconut milk for a dairy-free option.
- For a vegetarian version, replace the chicken with black beans and use vegetable broth instead of chicken broth in the sauce.
Nachos De Pollo
Equipment
- mixing bowl
- baking sheet
Ingredients
- 800 g chicken breast skinless, boneless Prime protein source; ensures a hearty and satisfying dish.
- 4 tablespoons heavy cream Adds richness and a velvety creamy texture to the overall sauce.
- 2 cups diluted chicken broth Provides a savory base enhancing the depth of flavors in the dish.
- 16 cups tortilla chips not too salted Crispy and crunchy; forms the base for a delightful texture contrast.
- 1-2 cups tomato sauce to taste Introduces a luscious and tangy element, creating a flavorful sauce.
- 8 garlic cloves chopped Infuses a robust and aromatic garlic flavor into the dish.
- Hot sauce to taste Adds a spicy kick, balancing the richness and enhancing the overall taste.
- 8 tablespoons cilantro Fresh and herbaceous; contributes a burst of vibrant flavor and color.
- 1 teaspoon coriander powder Earthy and aromatic; complements the spices enhancing the overall depth.
- Cilantro or parsley chopped Fresh herb garnish; adds a bright and refreshing note to the finished dish.
- Salt and pepper to taste Essential for seasoning; brings out the flavors of the other ingredients.
- 16 heaped tablespoons of thick yogurt Creamy and cooling; balances the heat and richness in the dish.
- 1/2 teaspoon allspice powder Warm and aromatic; imparts a subtle complexity to the overall flavor profile.
Instructions
- In a large bowl, combine the chicken breast, freshly minced garlic, coriander powder, and season with a pinch of salt and pepper. Cover and refrigerate for at least 30 minutes or overnight for optimal flavor.
- Heat up a generously sized pan over medium-high heat. Add the marinated chicken breasts and cook for 5-7 minutes on each side until fully cooked. Set aside and let it cool before shredding into bite-sized pieces.
- In a separate pan, gently heat up the heavy cream over low-medium heat. Add in the tangy tomato sauce and diluted chicken broth, stirring until well combined. Increase the heat to medium-high and incorporate a generous amount of hot sauce along with fresh cilantro and allspice powder. Allow the sauce to simmer for 5 minutes until it reduces slightly.
- Preheat your oven to 375 degrees F (190 degrees C). Arrange a generous layer of tortilla chips on a large baking sheet. Top with the shredded chicken and pour over the rich and flavorful sauce. Sprinkle generously with cheese and bake for 10 minutes, or until the cheese has melted and turned golden brown.
- Once done, remove from the oven and let it cool for a few minutes. Serve immediately, topping each serving with a dollop of thick yogurt and freshly chopped cilantro or parsley for an extra burst of flavor.
Notes
- Marinate the chicken for at least 30 minutes or overnight for maximum flavor.
- Use boneless and skinless chicken breast to ensure even cooking and juicy pieces of chicken.
- Adjust the level of spiciness by adding more or less hot sauce, depending on your preference.
- For added texture and flavor, top your nachos with jalapenos, black beans, or your favorite toppings.
- Make sure to use tortilla chips that are not too salted for the best taste.
FAQs
Can I use a different protein in this dish?
Yes, you can substitute the chicken with beef, pork, or even tofu for a vegetarian option. Adjust the cooking time accordingly based on the type of protein used.
How spicy is this dish?
The level of spiciness can be adjusted by adding more or less hot sauce. If you prefer a milder taste, you can also mix in some sour cream with the sauce.
Can I make this dish ahead of time?
Yes, you can prepare the chicken and sauce ahead of time and assemble the nachos right before serving for maximum freshness.
Is there a way to make this dish dairy-free?
Yes, you can substitute the heavy cream with full-fat coconut milk for a dairy-free option. You can also omit the cheese if preferred.
Can I use different toppings for this dish?
Absolutely! You can experiment with different toppings such as jalapenos, black beans, diced tomatoes, or avocado slices to customize your nachos.
Can I use store-bought shredded chicken for this dish?
Yes, you can save time by using pre-cooked and shredded chicken for this recipe. Simply mix it in with the sauce and follow the assembly instructions as usual.
Conclusion
Nachos de Pollo is a delicious and versatile dish that can be enjoyed as an appetizer or main course. With its bold and spicy flavors, it’s sure to be a hit at your next gathering or a cozy night in.
So gather your ingredients and give this recipe a try – you won’t regret it! Thank you for reading this article. Make sure to share this article with your friends and family.
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My name is Lori Walker. I’m a registered dietitian, food blogger and food enthusiast. I share easy healthy, delicious recipes on my blog and review necessary kitchen items. The recipes I share take less… Read more
