Whether for family dinner or game night, everyone will love these Grilled Chicken Nachos. Tortilla chips are topped with beans, taco seasoned grilled chicken, and an easy homemade cheese sauce in this easy, cheesy Tex-Mex recipe.
I can’t believe it’s already time to talk about back to school. Has this summer just flown by for anyone else?
This year will be a little different for us, as all three kids will be in school. My youngest will just be in preschool 2 days a week, but it is still going to be different having that time when all three are at school.
Since this year is different, and since all three will be in school, I thought it would be fun to start a tradition where we have a “special” dinner the night before school starts. I had a friend once who had an annual dinner where everyone had to eat with just their hands. They would have something really messy – like spaghetti – which added another level to the the fun-factor for that dinner.
While I love the idea of a fun dinner where everyone eats with their hands, a messy spaghetti dinner the night before school doesn’t sound like the best idea to me. But I love the idea of eating with your hands. And what better dinner idea for eating with your hands than nachos?
My kids love nachos, so these Grilled Chicken Nachos are the perfect back to school meal. Chicken is grilled with the new Old El Paso Chicken Taco Seasoning, which is pretty amazing. This was seriously some of the best chicken I have grilled, and it was so easy since all you need is the taco seasoning. That chicken goes on the tortilla chips along with Old El Paso Refried Beans, a homemade cheese sauce (that has more of that Chicken Taco Seasoning in it!) and whatever toppings you and your family love. We did diced tomatoes, avocados and cilantro. I would have loved jalapeños, as well, but I knew that my kids wouldn’t eat them.
For an interactive, utensil free meal, make the nachos on a sheet pan and let everyone just dig in. It’s a fun way to get everyone involved in dinner, and a great way to make those back to school memories!
- 1 lb boneless skinless chicken breasts
- 1 oz package Old El Paso Chicken Taco Seasoning Mix divided
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 cup milk
- 2 oz medium cheddar cheese shredded
- 2 oz mozzarella cheese shredded
- 2 oz monterey jack cheese shredded
- 1 16-oz can Old El Paso Traditional Refried Beans
- 1 11-12 oz bag tortilla chips
- favorite nacho toppings such as diced tomatoes, diced avocado, cilantro, sour cream, jalapeños, etc.
If your chicken breasts are thick or larger, cut them in half lengthwise, forming thinner chicken breasts. (This helps them to cook more evenly.) Reserve 1 tablespoon of the Old El Paso Chicken Taco Seasoning Mix and set aside. Sprinkle the rest of the seasoning evenly on both sides of the chicken.
Heat a grill to medium heat (about 350ºF). Oil the grill, and grill the chicken until the internal temperature registers 160ºF, about 8-10 minutes on each side. Transfer to a plate and cover with foil and let sit for 5 minutes.
Meanwhile, make the cheese sauce. In a medium saucepan, melt the butter. Whisk in the flour and allow it to cook for a minute. Slowly whisk in the milk. Cook, stirring, until the mixture is thick enough to coat a spoon. Once the mixture is thick, turn off the heat and stir in the cheddar cheese, mozzarella cheese, monterey jack cheese and the reserved 1 tablespoon of Chicken Taco Seasoning Mix. Keep the cheese sauce warm.
In another saucepan, heat the refried beans with about a tablespoon of water, just until warmed through.
Dice the chicken into bite-sized pieces.
Place half of the tortilla chips on a baking sheet. Top with half of the warmed refried beans, and half of the diced chicken. Spread the remaining tortilla chips over the top, then the remaining refried beans and remaining chicken. Pour the warm cheese sauce over the top, then top with your desired toppings.
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I am in a working relationship with Old El Paso, and this post has been sponsored by Old El Paso. Thank you for supporting me and the companies I partner with.