Elote Chicken Nachos (Your New Favorite Nacho Recipe)
If Mexican street corn and nachos had a baby… these Elote Chicken Nachos would be it. Layers of crispy chips, chopped oven-baked chicken, melty pepperjack, and a creamy corn topping that’ll have you licking the pan.
Ingredients
- For the Chicken: you can use any kind you want, but if you make this simple oven baked chicken, account for the cooking time! I like to make this in bulk and use throughout the week!
- 2 chicken breasts
- 1 tbsp olive oil
- ½ tsp garlic powder
- Salt & pepper to taste
Nachos:
- 1 bag tortilla chips about 10–12 oz
- 2 cups shredded pepper jack cheese
- 1 ½ cups chopped oven-baked chicken from above
- 1 ½ cups fire-roasted corn canned or frozen and thawed
- 1 small jalapeño finely diced
- ¼ cup red onion finely chopped
- ¼ cup chopped fresh cilantro
- Juice of 1 lime
- 3 tbsp mayonnaise
- ½ tsp Tajín seasoning
Toppings:
- Extra Tajín
- Extra cilantro
- Mexican crema or sour cream
- Pickled or fresh jalapeños
- pickled onions do not skip
- ¼ cup crumbled Cotija cheese
Let's Make It
For the Chicken:
- Preheat oven to 400°F.
- Slice chicken breasts in half horizontally to make 4 thin cutlets.
- Place in a baking dish or sheet pan. Drizzle with olive oil and honey, then season both sides with garlic powder, salt, and pepper.
- Roast for 20–25 minutes, flipping halfway, until fully cooked. Let rest, then chop into bite-sized pieces.
For the Nachos:
- Preheat oven to 425°F.
- In a medium bowl, mix fire-roasted corn, jalapeño, red onion, cilantro, lime juice, mayo, and Tajín.
- On a large sheet pan, layer tortilla chips, half the cheese, chopped chicken, and corn mixture. Top with the remaining cheese.
- Bake for 10–12 minutes until cheese is bubbly and melty.
- Top with extra Tajín, cilantro, Cotija cheese, crema or sour cream, and jalapeños.
- Serve immediately!
Notes
estimated total for one serving:
517 calories
26 g protein
32 g fat
31 g carbs