
These loaded chicken nachos are layered with crisp tortilla chips, saucy shredded chicken, melted cheese, and fresh toppings. A quick homemade guacamole adds creamy brightness, making this an easy crowd-pleasing appetizer or casual dinner.
Make the seasoning paste: In a bowl, combine the garlic powder, onion powder, dried oregano, cumin, paprika, cayenne, salt, and black pepper. Stir in 2 tbsp of the chicken broth to form a loose paste.
Coat the chicken: Add the chicken to the bowl and turn until evenly covered with the spice paste. Reserve any paste left in the bowl.
Sear the chicken: Heat the olive oil in a large skillet over medium-high heat. Cook the chicken for about 3 minutes per side, until browned on the outside. Transfer it to a shallow dish; it does not need to be fully cooked yet.
Build the sauce: Return the skillet to the heat. Add the remaining chicken broth, tomato paste, sugar, and any reserved seasoning paste. Stir well, scraping up the browned bits from the pan, and bring to a simmer.
Shred the chicken: While the sauce simmers, shred or chop the chicken into bite-size pieces.
Finish the chicken filling: Return the shredded chicken to the skillet. Toss it through the sauce and simmer for about 3 minutes, or until the chicken is cooked through and the sauce has thickened. Taste and adjust the salt if needed. Keep warm.
Prepare the guacamole: Mash the avocados with lime juice, garlic, and chopped cilantro until creamy but still slightly chunky. Season with salt and black pepper to taste.
Preheat the oven: Heat the oven to 180°C/350°F.
Assemble the first layer: Spread half of the tortilla chips on a baking tray, slightly overlapping them. Top with half of the warm chicken and half of the shredded cheese.
Add the second layer: Scatter over the remaining chips, chicken, and cheese so every bite has toppings.
Bake the nachos: Bake for about 7 minutes, or until the cheese is fully melted and bubbling.
Finish and serve: Top with cilantro leaves and sliced jalapeño. Serve immediately with the quick guacamole and sour cream on the side.
Use sturdy tortilla chips so they hold up under the saucy chicken. For best melting, shred the cheese yourself rather than using pre-shredded cheese. Serve nachos right away; if they sit too long, the chips will soften. Leftover chicken filling can be refrigerated for up to 3 days and used in tacos, quesadillas, or rice bowls.
