Elote Chicken Nachos (Your New Favorite Nacho Recipe)
Serves 4
15 mins prep
10 mins cook
25 mins total
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.
0 servings
Nachos:
Toppings:
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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!