Chipotle Chicken Nachos with Avocado Ranch Dressing

Sharing is caring!

These chipotle chicken nachos make a terrific summer dish. And if you prepare the chipotle chicken ahead of time, it’s easy to put together a quick yet satisfying meal in a surprisingly short amount of time.

This is a fun meal for your kids to help prepare by washing or cutting the produce. And although it’s a simple dish, with the extra toppings arranged in a buffet style, chipotle chicken nachos can be an easy dinner to prepare for friends or guests.

Ingredients for the chipotle chicken:

• 3 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

To make the chipotle chicken nachos marinade:

Step One:

Place all ingredients for the chipotle chicken nachos EXCEPT the chicken and two tablespoons of olive oil for cooking in a blender or food processor. Pulse to combine.

Step Two:

Place the chicken in a zip-top freezer bag and pour the marinade over the chicken. Seal the bag, turning to coat the chicken, and refrigerate it for at least 30 minutes to overnight.

Step Three:

Cook the chicken. Preheat the oven to 400 degrees. Prepare a baking dish with nonstick cooking spray. Remove the chicken from the bag of marinade and place it in the baking dish. Cover the dish with foil.

Bake the chicken for 30 to 45 minutes, depending on the thickness of the chicken, or until a meat thermometer inserted into the thickest part of the chicken breast reads 165 degrees. Remove the chicken from the oven and allow it to rest while covered for 10 to 15 minutes.

Then, carefully cut the chicken into bite-size pieces. The chicken can be used immediately for making your chipotle chicken nachos or stored in the refrigerator (3 days) or freezer (3 months).

Ingredients for the avocado ranch dressing:

• 1 avocado
• 1 (1 packet) dry ranch seasoning
• 1 cup sour cream
• ½ to 1 cup buttermilk (depending on desired consistency)

To make the ranch avocado sauce:

Place the avocado, ranch seasoning, sour cream, and ½ cup buttermilk in a food processor or blender. Puree, adding more buttermilk if needed.

You can refrigerate the mix for the chipotle chicken nachos in an airtight container for up to 4 days or until the sauce discolors.

To assemble the chipotle chicken nachos:

Preheat the oven to 350 degrees. Prepare a large baking sheet with aluminum foil for easier clean up. Spritz lightly with nonstick cooking spray. Layer the nacho chips over the pan. To the nachos, add these layers: ½ cup cheese, chicken, beans, and remaining cheese.

Bake for 10 to 15 minutes or until the cheese has melted and the chips are lightly browned. Your chipotle chicken nachos are almost ready!

Serve the chipotle chicken nachos with additional toppings or create a toppings buffet so your family or guests can choose the toppings they like.

If you’re looking for other easy meals for busy summer evenings, here are a few ideas:

These delicious keto tacos are quick and easy to make. You can have a low-carb meal on the table in under half an hour! 

These simple poppy seed ham and cheese sliders make a terrific dinner on busy weekdays you don’t have a lot of time to spare in the kitchen. It’s the kind of meal that fits any season. 

And if your family can’t get enough pasta dishes, here’s a recipe for an easy broccoli chicken alfredo (with a gluten-free version).

This simple chicken salad recipe is ideal for a picnic or potluck or just a quick summer lunch or dinner. 

Print