Chipotle Braised Chicken Nachos. Slow cooked chicken, braised in cider beer, chipotle peppers, and enchilada sauce, then layered with tortilla chips, topped with two cheeses, baked in the oven until melty and perfect, and finished with avocado salsa. TOO GOOD! Equally as great for entertaining as they are for a fun dinner at home. No one can not love these nachos…easy to make, and so delish!
Thursday night nachos anyone? Kind of perfect for tonight, right?
First, there’s Thursday night football, which means game day food all around. Two, it’s Thursday, which means tomorrow is Friday, which really just means the weekend is pretty much here, and we should start celebrating. Obviously.
So, nachos it is!
Okay, please excuse all my excitement, I’m just loving these nachos. Plus, it’s been a long week, and my brain is kind of all over the place right now. So I’m very much ready to enter weekend mode, even if it means pushing it a little. Anyone else in the same place today?
In all seriousness though, these nachos are really delicious, pretty easy to make, indulgent, but not overly so. And equally great for snacking as they are a Thursday night family dinner.
Here’s the story with these nachos.
It’s probably pretty obvious that I don’t tend to make nachos all that much. Well, let me rephrase that, I make nachos, but I don’t share them here on HBH very often.
Why? It’s pretty simple and comes down to two reasons…
One, nachos are down right one of the hardest foods to photograph, and we all know that I’m not the fondest of ugly food. That said, sometimes ugly food is just too good to not share. I just have to accept that it’s just not that pretty, but it’s extra delicious.
Two, if I’m being honest, when I do make nachos at home, I just cover tortilla chips in cheese, bake them, sprinkle with them herbs, and call it a day. Yep, that’s pretty much just cheesy chips. And while those are good, they’re not worthy of sharing the recipe (because it isn’t a recipe).
These nachos however? Much, much, more than cheesy chips, and 100% worth sharing the recipe.
When I set out to make these nachos, I made them with one person in mind, my oldest brother, Creighton.
He’s the Cleveland Brown’s most loyal fan, and with the Browns recent win (their first in 635 days…yes you read that right). I knew I had to create a recipe that he’d love. Enter in these extra cheesy, spicy, chicken filled nachos.
To start, you’ll braise a few chicken breasts in a mix of cider beer, chipotle peppers, and enchilada sauce. Yes, beer, chipotle and enchilada sauce. Complete game day food, and completely delicious.
The chicken slowly cooks in the cider beer, peppers, and enchilada sauce, soaking up all the spicy/smoky flavors. This takes about twenty or so minutes. Then you’ll shred the chicken and layer it with tortilla chips, and cheddar and pepper jack cheese.
Throw the nachos into the oven to melt the cheese, and while they are baking, make a quick avocado salsa. I love the addition of the avocado salsa. The creamy avocado adds a nice coolness to the dish, along with a bright pop of fresh green color.
Once the nachos are topped with salsa…DEVOUR.
The key to nachos is eating them immediately after baking, so don’t let these sit. As soon as you take them out, top with salsa, eat and enjoy! Trust me, if you make these tonight your Thursday night will be the highlight of your week.
If you make these Chipotle braised chicken nachos, please be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to also tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Chipotle Braised Chicken Nachos
Calories Per Serving: 359 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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- 2 tablespoons extra virgin olive oil
- 1 pound boneless skinless chicken breasts
- 2 cloves garlic, minced or grated
- 1-2 chipotle peppers in adobo, chopped, use more or less to your taste
- 2 teaspoons smoked paprika
- 1 tablespoon honey
- kosher salt
- 1/2 cup hard cider or your favorite beer
- 1 cup red enchilada sauce
- 1 large bag tortilla chips
- 1 cup shredded cheddar cheese
- 1 cup shredded pepper jack cheese
- 1 avocado, diced
- 1 jalapeño, seeded and chopped
- juice of 1 lime
- 1/4 cup fresh cilantro, chopped
- kosher salt
- 1. In a medium bowl, combine the chicken, 1 tablespoon olive oil, garlic, chipotle peppers, paprika, honey, and a pinch of salt. Toss well to combine, making sure all the chicken gets coated in seasonings.2. Heat the remaining olive oil in a large brasier or dutch oven over medium high heat. When the oil shimmers, add the chicken and sear on both sides, about 2-4 minutes per side. Reduce the heat to low and pour in the beer and 1/2 cup enchilada sauce, partially cover and simmer for 15-20 minutes or until the chicken is tender and cooked through.3. Shred the chicken with 2 forks and continue to cook another 5 minutes or until the sauce thickens around the chicken. If desired, add the remaining 1/4 cup enchilada sauce. Remove from the heat. 4. Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper. 5. To assemble, layer the chips, chicken, and cheeses on the prepared baking sheet in an even layer, being sure to not over crowd the pan. Transfer to the oven and bake for 10 minutes or until the cheese is melted. 6. Meanwhile, make the avocado salsa. In a medium bowl, combine all ingredients. 7. Top the nachos with the avocado salsa. Serve immediately. Enjoy!