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When it comes to satisfying cravings, few dishes can rival the delightful combination of tacos and nachos. The Hatch Chili Chicken Nacho Tacos take this culinary duo to a new level, offering a unique twist that combines the bold flavors of Hatch chilies with tender chicken, all nestled in a crispy taco shell. This recipe not only pleases the palate but also captures the essence of Mexican cuisine, making it a perfect choice for family dinners, party gatherings, or a cozy night in.

Hatch Chili Chicken Nacho Tacos

Discover the mouthwatering blend of flavors in Hatch Chili Chicken Nacho Tacos, where traditional tacos meet the scrumptious elements of nachos. These tasty tacos feature tender chicken, smoky Hatch chilies, and melted cheese packed into crispy shells, making them perfect for family dinners or gatherings. This recipe is not only delicious but also easy to customize, ensuring a satisfying dish for everyone. Elevate your taco night with this fun and flavorful dish!
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Ingredients
  

For the Chicken:

1 lb boneless, skinless chicken breasts

2 tablespoons olive oil

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon smoked paprika

Salt and pepper to taste

1 cup diced roasted hatch chilies (fresh or canned)

For the Nacho Toppings:

2 cups tortilla chips

1 cup shredded sharp cheddar cheese

1 cup shredded pepper jack cheese

1 medium avocado, diced

1 cup diced tomatoes

½ cup sliced jalapeños (pickled or fresh)

½ cup sour cream

Fresh cilantro, chopped (for garnish)

Lime wedges (for serving)

Instructions
 

Prepare the Chicken:

    - Begin by preheating your grill or stovetop grill pan to medium-high heat.

      - In a mixing bowl, combine the chicken breasts with olive oil, garlic powder, onion powder, smoked paprika, salt, and pepper. Toss until the chicken is evenly coated in the seasoning mixture.

        - Grill the chicken for approximately 6-7 minutes on each side, or until it is fully cooked and reaches an internal temperature of 165°F (75°C).

          - Once cooked, remove the chicken from the grill, allow it to rest for about 5 minutes, and then dice it into bite-sized pieces.

            Build the Nacho Mixture:

              - In a large mixing bowl, combine the diced grilled chicken with the roasted hatch chilies. Add a pinch of salt and pepper, then stir gently to ensure all ingredients are well incorporated.

                Assemble the Tacos:

                  - Preheat your oven to 350°F (175°C).

                    - On a baking sheet, create a base layer using half of the tortilla chips. Evenly sprinkle half of both shredded cheeses over this layer of chips.

                      - Add half of the chicken and hatch chili mixture on top, followed by another layer of tortilla chips. Finish with the remaining chicken mixture and the rest of the cheese.

                        - Bake the assembled nachos in the preheated oven for about 10-12 minutes, or until the cheese is fully melted and bubbly.

                          Serve:

                            - Once baked, carefully remove your nachos from the oven and let them sit for a minute to cool slightly. Top each serving with diced avocado, diced tomatoes, sliced jalapeños, and generous dollops of sour cream.

                              - Garnish with freshly chopped cilantro and serve immediately with lime wedges on the side for an extra zesty touch.

                                Prep Time: 30 minutes | Total Time: 40 minutes | Servings: 4 servings

                                  - Presentation Tips: For a vibrant display, serve the nacho tacos on a large platter with additional lime wedges and cilantro sprigs scattered for color. Feel free to drizzle extra sour cream over the top for added flavor and flair.