Skillet Chicken Nachos


  • 2 cloves garlic, crushed
  • 6 green onions, sliced, white parts and tops separated
  • 3 tbsp. canola oil
  • 1 cup shredded chicken, cooked
  • 1 cup salsa
  • Bag of tortilla chips
  • 8 oz package shredded Cheddar/Monterey Jack cheese, blend
  • 1/2 large tomato, diced
  • Salt and pepper to taste
  • Desired toppings: sour cream, jalapeños, shredded lettuce, guacamole, etc


  1. Preheat oven to 350 degrees F
  2. In a 12 inch skillet over medium heat, cook and stir the garlic and white parts of the green onions in oil until tender. Mix in shredded chicken, salt and pepper. Toss until well coated with oil. Stir in the salsa.
  3. Arrange chips on a large baking sheet. Spoon the chicken mixture over ships. Top with cheese blend and tomato. Bake for 10 minutes, or until cheese has melted. Remove from heat and sprinkle with green onions and other toppings before serving.

Helpful Hint:

For nachos with more of a kick, choose HOT salsa versus medium or mild, and be sure to add jalapenos.