Ultimate loaded Chipotle Chicken Nachos; a Taco Tuesday win! Ooey gooey, cheesiness, with slightly spicy smokey chicken, black beans, jalapenos, onions, tomatoes, and an over the top Avocado Ranch Dressing that’s finger licking good. You know you want to make this. Pin it now before you forget!
The best chicken marinade
This marinade takes the traditional seasonings normally found in Tex Mex chicken dishes, and takes it up a notch. The additional of Chipotle peppers in Adobo sauce adds a unique smokiness and a little bit of a kick. It’s this marinade that makes the Chipotle Chicken Nachos something really special.
Not only does the marinade add flavor, but also adds moisture, and keeps the chicken super juicy as its grilled. My best meal prep trick is to make a few batches of this chicken, and freeze it. The marinade infuses into the chicken and it’s easy to just pull out and cook when you need a last minute meal.
Other Taco Tuesday Must Try recipes
Because I’m a meal planner, Taco Tuesday is a “thing” at our house. It’s not always Tacos, but when I’m making my meal plan for the week I always look for something Mexican or Tex Mex to cook. And don’t get me wrong, Taco’s are on my meal plans too. They are really popular, and flexible, and leftovers, oh so great for a Taco Salad or Taco Bowl for lunch the next day. You know, Intentional leftovers as I like to call them.
Anyways, I’ve got a couple of recipes I’m pretty sure you’ll enjoy any night of the week.
Taco Tuesday Must Make recipes
Avoid Taco Tuesday boredom with these outstand Mexican recipes that will keep things spicy!
Instant Pot quick cook corn dish. A fragrant and flavorful combination of corn, onions, peppers and cheese. Simple, satisfying side dish for any Mexican meal.
An all in one Instant Pot dinner, often called a dump meal, this delicious Chicken Burrito bowl is an easy to make weeknight dinner the whole family will enjoy. Chicken, rice, salsa, beans with all the toppings.
Mexican shredded chicken, cream cheese filling, seasoned, wrapped in flour tortillas, then fried or baked. Perfect Air Fryer recipe, these chicken taquitos can be frozen and then reheated from frozen in just 4 minutes. Add to your freeze meal prep session for easy snacks and taco Tuesday dinners.
Rich, luscious avocado seasoned with lemon, garlic, cilantro. The perfect topper for many Mexican dishes, a dip for Tortillas, Nacho's and Quesadillas. Elevate the everyday with this 5 minute guacamole recipe.
Spicy, Salty, Creamy deliciousness. Fresh jalapeno peppers filled with a cream cheese mixture, wrapped in bacon, roasted until bacon crisps, cheese bubbles and peppers soften. Air Fryer or Oven preparation.
Chipotle seasoned Mexican shredded chicken made in the Instant Pot. Shredded chicken is a meal preppers best friend. Make enchiladas, taco's, burritos, taquitos, bowls, quesadillas and soups. Leftover Mexican chicken freezes well for a quick weeknight dinner.
Chipotle Chicken Nachos
For the Chipotle chicken:
- 3 whole boneless skinless chicken breasts
- ½ cup red onion
- 3 cloves garlic
- 2 teaspoons cumin
- 2 teaspoons dried oregano
- 2 tablespoons adobo sauce optional (but worth it!)
- 2 tablespoons chili powder
- 2 teaspoons cumin
- 2 teaspoons dried oregano
- 2 tablespoons olive oil
For assembling the nachos:
- Chipotle chicken from above
- 1 large bag nachos your favorite
- 2 cups shredded Monterey Jack blend cheese
- 2 roma tomatoes seeded and diced
- ¼ cup sliced jalapenos drained if canned
- ½ cup black beans drained and rinsed
- ¼ cup fresh cilantro chopped
Prepare the Chipotle chicken marinade:
- Place all ingredients EXCEPT the chicken and 2 tablespoons of olive oil for cooking in a blender or food processor. Pulse to combine. Place chicken in a zip top freezer bag and pour marinade over the chicken. Seal the bag, turning to coat the chicken, and refrigerate for at least 30 minutes to overnight.
Cook the chicken:
- Preheat oven to 400 degrees. Prepare a baking dish with nonstick cooking spray. Remove chicken from marinade and place in baking dish. Cover the dish with foil. Bake for 30 to 45 minutes, depending on the thickness of the chicken, or until a thermometer inserted into the thickest part of the chicken breast reads 165 degrees. Remove the chicken from the oven and allow to rest while covered for 10 to 15 minutes. Then, carefully cut the chicken into bite-size pieces or shred with 2 forks. The chicken can be used immediately or stored in the refrigerator (3 days) or freezer (3 months).
- Preheat oven to 350 degrees. Prepare a large baking sheet with aluminum foil for easier clean up. Spray with non stick cooking spray. Layer nacho chips over the pan. Layer on cheese, chicken, beans, and remaining cheese. Bake for 10-15 minutes or until cheese is melted. Top with toppings of choice.
- Prepare all your toppings and place out buffet style for everyone to build their own favorite combo