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READY IN 40 mins

Steven's Baked Nachos

Read Reviews (18)

"My husband wanted to find chips tasting like those made at restaurants. Baking them is the key. These nachos are his claim to fame as a cook and they're delicious! I love them as a quick appetizer or late night snack! Serve with sliced jalapenos and your favorite hot sauce." — LMarcia

Ingredients Edit and Save

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All about Cream

Original recipe makes 6 servings Change Servings

1 (8 ounce) skinless, boneless chicken breast half
1 (14.25 ounce) can refried beans
8 ounces corn tortilla chips

1 1/2 cups grated pepper Jack cheese
1/4 cup chopped green onions
1/2 cup sour cream

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Directions

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x9 inch baking dish.
Place the chicken on a microwave-safe plate, cover with a paper towel, and place in a microwave oven. Cook on high power until the chicken is no longer pink and cooked through, about 10 minutes. Cool, and use a knife to shred the chicken. Set aside.
Place the refried beans in a saucepan over medium heat. Stir until thoroughly heated.
Layer half the chips, 1/2 cup cheese, and green onions on the bottom of prepared baking dish. Spoon the refried beans over the chip mixture. Sprinkle with another 1/2 cup cheese, and spread with the sour cream. Arrange the shredded chicken over the sour cream layer. Top with the remaining chips and 1/2 cup cheese.
Bake in preheated oven until the cheese melts throughout, 15 to 18 minutes.

Kitchen-Friendly View

PREP 25 mins
COOK 15 mins
READY IN 40 mins

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Reviews More Reviews

Most Helpful Positive Review

Oct 02, 2007

Loved the idea of baking the chips, which created the best nachos. Instead of chicken I used ground beef with a fajita seasoning and it had amazing flavor. Great for an appetizer. The unfortunate part is that it is not good for left overs. My husband and I had to throw half of it out because we could not eat it all.

—ALINCA5512

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Most Helpful Critical Review

Jan 23, 2012

Fine if you want to eat the most basic nachos!

—xtothet86

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30 Ratings

Jul 23, 2008

This is a basic nacho recipe that I have made many times before. However I have never tried the sour cream as a layer on the chips before baking. That is why I am adding a review. I really liked it with the sour cream. I used chicken that I marinated in Lawrys Tequilla Lime sauce. My chips of choice are Tostitos Gold. They're firm and don't get soggy. I served with homemade pico de gallo and guacamole. Yum yum.

—skyhigh

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Aug 01, 2007

I made quite bit of changes to this to suit our tastes. I seasoned the chicken with fajita mix prior to cooking it. I also added black beans to the recipe. I used cheddar instead of pepper jack. I served this with fresh shredded lettuce. I also served the sour cream on the side. I had a lot more "stuff" than chips, so it needed to be eaten more like a taco salad. It probably would have done better in a bigger cooking dish too. But all in all, a decent recipe! I like how the chips taste with everything when you bake them in the oven, which I've never done before. Be aware that this is a first day ONLY recipe, the chips will not survive as leftovers.

—smllover

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Feb 24, 2009

I changed the recipe up only because I make nachos to use up leftovers - I was interested in the cooking method (usually I nuke them) and the sour cream not being served on the side. I was impressed with both - the time allowed all the meat to get hot and cheese to become good and melty, and the sour cream was wonderful cooked with everything else - this is how I'll do it from now on. Thanks for the recipe :)

—M. Stoffel

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Aug 12, 2010

My family loved this recipe! I did omit the sour cream and served it on the side with guacamole. This one is a keeper.

—sgrho99

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Mar 14, 2008

These are very good. I made it more of a casserole though. I crushed the tortilla chips up a bit. I have made this twice once without the sour cream and once with. I & my family liked it much better with the sour cream layer. I also sauteed a chopped onion and added a layer.

—jennilyn77

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Mar 07, 2011

I couldn't find a recipe quite like what I was looking for, so I modified this one. I cooked 1 lb of ground beef with taco seasoning, then layered it in a 9x13 pan with tortilla chips, cheese, pinto beans, tomato, green onion, and sliced jalapenos and baked it all as directed. I skipped the sour cream and served salsa and guac on the side. Perfection! I will hang on to this for gatherings and the occasional tv night dinner.

—JUMAHA

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Nutrition

Calories
461 kcal
23%

Carbohydrates
37.4 g
12%

Cholesterol
71 mg
24%

Fat
25.2 g
39%

Fiber
5.6 g
23%

Protein
22.2 g
44%

Sodium
588 mg
24%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Steven's Baked Nachos

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories: 461
Calories from Fat: 227

% Daily Value *
Total Fat 25.2g 39 %
Saturated Fat 10g 50 %
Cholesterol 71mg 24 %
Sodium 588mg 24 %
** Potassium 363mg 10 %
Total Carbohydrates 37.4g 12 %
Dietary Fiber 5.6g 23 %
Protein 22.2g 44 %
Sugars 0.7g
Vitamin A 13 %
Vitamin C 8 %
Calcium 37 %
Iron 23 %
** Thiamin 7 %
** Niacin 53 %
** Vitamin B6 21 %
** Magnesium 31 %
** Folate 11 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.