Chicken Tinga Nachos


I’m happy to tell you that nachos is a totally acceptable meal, especially when they’re like this. Everything loaded onto these chips would go into a dinner! I can easily eat a half pan of this and be fully satisfied (occasionally I’ll add a small side salad).

Roasted cauliflower and spinach may seem like an odd add to these nachos, but they blend in super well- trust me on this one.

This also works well for a gathering because you can prep most of the components ahead of time. In particular, make the chicken Tinga ahead of time (even a day or two ahead- this is actually how I use it as leftovers) The cauliflower a few hours ahead too- then you just layer everything on and bake for 10 minutes.

5 from 1 vote

Chicken Tinga Nachos

Difficulty Level: 2
Total cooking time does not include making of chicken tinga or roasted cauliflower. These can be done ahead of time.
Servings 2 as a dinner, 4 as an appetizer/side
Total Time 15 mins
  • 1 bag or so tortilla chips of your choice, (I like Siete for a gluten-free option)
  • 1 1/2 cups leftover chicken tinga, (see recipe here)
  • 1/2 head cauliflower, cut into florets and roasted. To Roast: Toss in olive oil, salt and pepper, and bake at 425 for about 20-25 minutes, until lightly browned
  • Optional: Sauteed spinach, To saute: Take 3 cups spinach and place in a large skillet with a bit of olive oil. Saute until just wilted, about 10 minutes.
  • 1 to 1 1/2 cups shredded Mexican Cheese
  • 1 avocado, diced
  • Preheat oven to 400 degrees.
  • Line a large baking sheet with parchment paper or foil. Layer tortilla chips onto the baking sheet in on mostly even layer.
  • Add on chicken tinga, cauliflower and spinach onto nachos in an even pattern.
  • Sprinkle cheese on top. Bake in oven until cheese is completely melted and starting to brown, about 7-12 minutes. I’ll check after 7 and then periodically check every 2 minutes or so.
  • Top with avocado before serving.
5 from 1 vote
Tried this recipe?Mention @Kate_Cooks_ or tag #katecooks!

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