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Skillet Chicken Nachos With Spicy Salsa Verde Recipe

Course Entree
Author Jenn Quillen


  • 2 Cups Cooked Chicken left overs put to good use!
  • 5-6 Cups Tortilla Chips
  • 1/2 Cup Salsa Verde
  • 1 TSP Red Pepper Flakes
  • 1 Small Can Chopped Black Olives
  • 2 Cups Shredded Cheese I used Mexican Blend
  • 1-2 Small diced Tomatoes
  • Handful Chopped Cilantro
  • Handful Diced Green Onions


  1. Star by preheating the oven to 350* Yep, we're popping that skillet right in the oven!
  2. While that's heating up, do all your dicing and chopping. My cast iron skillet is 9 inches so I needed the full 6 cups of tortilla chips to fill it. Toss yours in.
  3. In a medium saucepan, combine the chicken, red pepper, salsa verde. Just to mix it up and get warm. Pour that evenly over your tortilla chips.
  4. Add your black olives, tomatoes, green onions and cheese.
  5. Pop that right in the oven on the middle rack.
  6. Bake for about 20 minutes or until cheese is all bubbly and warm!
  7. Top with a couple bits of tomato and cilantro.