Baked Chicken Nachos with Tomatillo Salsa

Prep Time: 15 min
Cook Time: 20 min
Serves: 6

Nachos have become a Canadian favourite. This dish is easy to make and offers enough protein for a main dish meal. Corn chips/tortillas count as a whole grain. Green tomatillo salsa has a citrusy, herb flavour and the jalapeno peppers add a touch of heat.


1 lb (0.5 kg) chicken breast(s), cut into bite-size pieces 1/2 inch (1.25 cm)
1 1/2 cup (375 mL) green onion(s), light green and white part, sliced
1 tbsp (15 mL) oil
2 tsp (10 mL) chili powder
1 tsp (5 mL) oregano, dried
2 cups (500 mL) yellow pepper(s), diced
1/2 jalapeño pepper, diced
3/4 lb (0.4 kg) tortilla chips, low-sodium
1 cup (250 mL) salsa verde, ready to serve
2 cups (500 mL) mozzarella cheese, part skim, 16.5% MF, shredded
1/4 cup (60 mL) cilantro, fresh, minced, for garnish


1 Preheat oven to 400°F (200°C).
2 Cut chicken into small pieces about 1/2 inch (1.25 ml) square. Set aside.
3 Slice green onions separating the white and green. You need 1 cup (250 mL) sliced white and reserve ¼ cup (60 mL) sliced green for garnish.
4 Heat oil in non-stick skillet. Add diced chicken, sliced white of the onions, chili powder and oregano and sauté until lightly browned.
5 Finely dice the sweet yellow peppers and jalapeno. Remove the seeds from the jalapeno if you don’t want the nachos to be too hot.
6 Spread tortillas over a baking sheet. Top with diced yellow pepper and jalapeno, salsa verde (green tomatillo salsa), sautéed chicken and shredded mozzarella cheese. Bake in hot oven 15 minutes. Broil 2 minutes or until cheese melts and starts to brown. Don’t leave unattended as they will burn easily.
7 Serve hot, garnished with minced cilantro and the reserved green tops of the onions.