Keto Chicken Nachos
The easiest and tastiest keto chicken nachos. Made with super easy shredded chicken and a mildly spiced sauce this is a nachos recipe the whole family will love.
Servings: 6 people
Calories: 229kcal
Ingredients
- 1 kg chicken breast fillets or thigh fillets
- 2 tablespoons Taco Seasoning click for recipe
- 1.5 cups Enchilada sauce click for recipe
- 0.5 cup chicken stock
- 1 tablespoon chipotles in adobo
HOMEMADE PROTEIN TORTILLA CHIPS
- 500 g chicken mince
- seasoning of choice
TO SERVE
- fresh coriander, guacamole, cherry tomatoes, jalapenos, (cheese is optional) to serve
Instructions
CONVENTIONAL METHOD
- Preheat the oven to 150℃ fan/170°C static/ 325°F.
- Prepare Tortilla Chips - add mince and seasoning in a large bowl. Massage until mixed well.
- (If you have a large baking tray, roll out in one batch, or split into two, and roll out separately.) Place mince onto a large piece of baking paper and place a layer or two of cling film over the top. Roll out thinly using a rolling pin. You want to be super-thin but not completely see-through. Remove cling film and lift the baking paper with chicken onto a large baking tray. Season well with salt flakes.
- Bake 30 minutes; remove from oven. Cut into shape. I cut mine into triangles, but you can cut it any way you want. Season well with salt or extra seasoning you prefer. Bake a further 30-45 minutes or until crispy. Cool completely on a wire rack.
- Turn oven up to 180℃ fan/200°C static/400°F.
- Cook chicken - place chicken into the bottom of a casserole dish and top with remaining ingredients. Cover with lid. Bake 25-30 minutes or until chicken is cooked through. Shred with two forks. (See notes for how to cook in a pressure cooker).
- Serve - Top prepared tortilla chips with shredded chicken and cheese(if using) (bake for a gooey sticky cheese) and top with your favourite nachos toppings.
THERMAL METHOD
- Preheat the oven to 150℃ fan/170°C static/ 325°F.
- Place mince and seasoning into mixer; mix 15 sec/speed 4. Follow from step 3 above.
- Slice chicken breast into 3 long thick strips and place into mixer. Add remaining ingredients to mixer; cook 12 min/100°C/reverse/slowest speed/cap off/basket on top. Check that chicken is cooked through and extend time if needed. This will of course depend on the size of chicken breast.
- Remove chicken and cover to keep warm. Reduce sauce; 10 min/120°C/speed 2/cap off. Add chicken back to sauce shred chicken 5 sec/reverse/speed 4.
- Serve - Top prepared tortilla chips with shredded chicken and cheese (if using) (bake for a gooey sticky cheese) and top with your favourite nachos toppings.
Video
Notes
INGREDIENTS
I use chicken breast but thighs or whole chicken can be used in its place. Use ground chicken mince, or swap for any protein you prefer. Scroll above to the blog post for links to our Mexican shredded beef recipe and more low carb nachos ideas.
Keto corn chips (low carb tortilla chips recipe) can be purchased or use our amazing chicken chips recipe. Using ground chicken mince is a genius way to make a dairy-free, crispy and crunchy keto tortilla chip. There is no flour or protein powder needed. You can use any kind of ground meat. I use chicken mince as it is very neutral in flavour. Add any of your favourite spices, or just add salt and season well for a salty keto tortilla chip to serve with nachos or a dip.
You can use canned tomatoes if preferred, and add more spices. I use the Enchilada Sauce recipe (the link is in the ingredients) because it is one of my favourite sauces. For a change up this is also delicious as barbecue sauce chicken nachos. Just mix in the sauces you love.
For even more flavour, add more spices, chillies, jalapeños, or toppings. I have made mine dairy free with no sour cream or cheese, but nachos is always delicious with loads of bubbling melted cheese.
Our taco seasoning recipe or any store-bought Mexican seasoning can be used. If you have neither on hand just add 1/2 teaspoon of onion powder, garlic powder, smoked paprika, and a pinch of cayenne or chilli powder to your personal taste.
Adjust the amount of spice according to your taste and tolerance for chilli. You can also add chilli powder, cumin, coriander, garlic, and onion powder to suit your preference.
STORAGE
This recipe is suitable to make in double or triple batches and keep frozen. Divide into a silicone ice cube tray and then store in a ziplock bag once frozen.
WHERE TO SOURCE INGREDIENTS
All ingredients are available from the supermarket without any additives present in them.
SERVING SIZES
This recipe yields approximately 6 serves. The actual number of servings will depend on your preferred portion sizes.
SERVING SIZE BY WEIGHT
To calculate the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe by 6. The result will be the weight of one serving.
NUTRITIONAL VALUES
Nutritional values shown are guidelines only. Actual macros may vary slightly depending on the brands and types of ingredients used.
The recipe card instructions contain the most basic of steps and a list of ingredients. If you have any queries, questions or are unsure of substitutions, please scroll up to the blog post for more information.
Nutrition
Serving: 1serve | Calories: 229kcal | Carbohydrates: 2g | Protein: 36g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.02g | Cholesterol: 107mg | Sodium: 361mg | Potassium: 623mg | Fiber: 0.2g | Sugar: 0.3g | Vitamin A: 157IU | Vitamin C: 3mg | Calcium: 10mg | Iron: 1mg | Magnesium: 44mg | Net Carbs: 2g