Buffalo Chicken Skillet Nachos

A super fun way to take leftover chicken from our Nacho Chip Buffalo Chicken Strip recipe and spin it into a fresh and tasty dish! The buttery buffalo chicken makes a surprising and delightful addition to nachos that your family will keep coming back for more. Same Ingredients, two delicious meals. #MorewithCrock

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Prep time10 min
Ready in20 min
PortionsPortions 6
DifficultyEasy

Ingredients

3 stalks of celery, thinly sliced
2 carrots, peeled and grated
2 red bell peppers, thinly sliced
10 Nacho Chip Buffalo Chicken Fingers, sliced
3 tablespoons Country Crock® Original Spread, melted
2 tablespoons hot sauce
1 bag restaurant-style tortilla chips
3 cups shredded sharp cheddar cheese or monterey jack cheese, or a combination
sour cream, for garnish

Nutritional Guidelines (per serving)

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(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Instructions

Arrange a rack in the middle of the oven and heat the oven to 425°F. Line a baking sheet with parchment paper.
Thinly slice all the vegetables and set aside until ready to use.
Reheat your chicken fingers, then toss in melted Country Crock® Original Spread and 2 tablespoons of Buffalo hot sauce. Slice into thin strips.
Build the nachos: arrange about half of the bag of tortilla chips on the baking sheet in an even layer. Top with half of the Buffalo chicken, a handful of shredded cheese and all of the veggies. Then repeat the layering with the remaining chips on top, followed by the remaining chicken, cheese and veggies.
Bake the nachos until the cheese is melted and the chips around the edges are beginning to brown, about 7 minutes. Just before serving, garnish with the sour cream and more Buffalo sauce if desired.
Enjoy!

What’s even better than using the same ingredients to make two delicious meals? Having someone make the grocery list for you. Here’s everything you need to make our Nacho Chip Buffalo Chicken Strips and Buffalo Chicken Skillet Nacho recipes:

1 bunch celery
1 bunch carrots
5 red bell peppers
1 45oz. package Country Crock Original Spread
3 c. shredded sharp cheddar cheese or monterey jack cheese, or combination
16oz. sour cream
4 eggs
5 chicken breasts
2 cups hot sauce
2 lg. bags restaurant-style tortilla chips
1 ½ c. all purpose flour
Pantry spices: garlic powder, salt

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Buffalo Chicken Skillet Nachos