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Salsa Verde Chicken Nachos

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For chicken:
2 1/2 lb. tomatillos, peeled and halved
3 small jalapenos, seeded and halved
1 large yellow onion, quartered
5 cloves garlic, peeled
3 T. olive oil, divided
1 cup chopped fresh cilantro
2 limes, juiced
Sea salt & pepper, to taste
3 cups shredded rotisserie chicken

For assembly:
1 1/2 cups sour cream or Mexican crema
1 T. ground cumin
1 lime, juiced
2 (13 oz.) bags tortilla chips
5 cups Monterey Jack cheese
2 avocados, halved, pitted, peeled and sliced
1 (2.25 oz.) can pitted sliced black olives, drained
2 small jalapenos, seeded and sliced
3 small radishes, thinly sliced
Fresh cilantro leaves, for garnish

Cooking Instructions

Prep time: 15 minutes
Cook time: 25 minutes
Ready in: 40 minutes

Serves: 8

  • For chicken: Preheat the oven to broil and line a rimmed baking sheet with aluminum foil. Place tomatillos, jalapenos, onion and garlic on a prepared baking sheet. Drizzle with 1 tablespoon oil and toss to coat. Broil, tossing vegetables occasionally, until dark golden brown and tender, about 10-14 minutes.
  • In a blender, puree roasted vegetables, cilantro and lime juice until smooth, about 1 minute. Season with salt and pepper to taste.
  • In a large skillet over medium-high heat, heat remaining oil. Add tomatillo mixture and chicken and cook, stirring occasionally until chicken is fully heated through, about 3-5 minutes.
  • For assembly: Combine sour cream, cumin and lime juice in a small bowl. Place tortilla chips on a large rimmed baking sheet. Top with cheese, and broil until melted, about 3-5 minutes. Top with chicken mixture, avocados, olives, jalapenos, radishes and cilantro. Dollop with sour cream mixture and serve.