Autumn Harvest Chicken Nachos are an incredible way to celebrate the flavors of fall. This dish combines crispy tortilla chips with savory shredded chicken and an array of seasonal ingredients, making it both hearty and satisfying. The butternut squash adds a sweet, roasted flavor that perfectly complements the spices. It’s a delightful appetizer or a filling dinner option that captures the essence of autumn in every bite. Let’s dive into how to create this amazing dish!

Why You’ll Love This Autumn Harvest Chicken Nachos

There are numerous reasons to love this Autumn Chicken Nachos Recipe. First, it’s a great way to enjoy seasonal ingredients such as butternut squash and black beans. Second, these nachos are family-friendly, perfect for gathering around the table. Third, they are packed with fall flavors that everyone will appreciate. Fourth, they can easily be made gluten-free. Fifth, they’re perfect for game day or autumn parties. Lastly, this dish is easy to prepare, making it a fantastic choice for busy weeknights. Enjoy these hearty Autumn Chicken Nachos any time!

Ingredients for Autumn Harvest Chicken Nachos

Gather these items:

2 cups cooked chicken, shredded
1 cup butternut squash, roasted and diced
1 cup black beans, drained and rinsed
2 cups tortilla chips
1 cup shredded cheddar cheese
1 cup shredded Monterey Jack cheese
1 avocado, diced
1/2 cup cherry tomatoes, halved
1/4 cup red onion, diced
1/4 cup fresh cilantro, chopped
1 jalapeño, sliced (optional)
1/2 cup sour cream
1/4 cup salsa
1 tablespoon olive oil
1 teaspoon chili powder
1 teaspoon cumin
Salt and pepper to taste

How to Make Autumn Harvest Chicken Nachos Step-by-Step

Step 1: Preheat your oven to 350°F (175°C).
Step 2: Prepare the Chicken: In a bowl, combine the shredded chicken with olive oil, chili powder, cumin, salt, and pepper. Mix well to coat the chicken evenly.
Step 3: Roast the Squash: Toss diced squash with a little olive oil, salt, and pepper, and roast in the oven for about 20-25 minutes or until tender.
Step 4: On a large baking sheet or oven-safe dish, spread a layer of tortilla chips evenly.
Step 5: Top the chips with the seasoned chicken, roasted butternut squash, black beans, and half of the shredded cheese.
Step 6: Bake in the preheated oven for 10-15 minutes, or until the cheese is melted and bubbly.
Step 7: Remove the nachos from the oven and add diced avocado, cherry tomatoes, red onion, and jalapeño slices on top.
Step 8: Sprinkle the remaining cheese and fresh cilantro over the nachos.
Step 9: Drizzle sour cream and salsa over the top or serve them on the side for dipping.

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Pro Tips for the Best Autumn Harvest Chicken Nachos

Keep these in mind:

Use fresh and high-quality ingredients for the best flavor.
Don’t overcrowd the nachos; allow space for even cheese melting.
Customize the toppings based on your family’s preferences.
Consider adding more fall veggies like roasted Brussels sprouts or sweet potatoes for extra flavor.
Since this recipe uses baking, ensure your oven is well-preheated to get that crispy texture.

Best Ways to Serve Autumn Harvest Chicken Nachos

These nachos can be served in various ways:

As an appetizer for gatherings or parties, perfect for sharing.
As a main dish paired with a light salad or soup.
For a healthier option, serve with homemade salsa or guacamole.

How to Store and Reheat Autumn Harvest Chicken Nachos

To store leftovers, simply keep them in an airtight container in the refrigerator for up to three days. To reheat, place the nachos on a baking sheet and warm them in the oven at 350°F (175°C) for about 10 minutes. This will help maintain their crispy texture, making them just as enjoyable as when they were freshly made.

Frequently Asked Questions About Autumn Harvest Chicken Nachos

What’s the secret to perfect Autumn Harvest Chicken Nachos?

The secret lies in using high-quality ingredients and layering them properly. Ensure to distribute the toppings evenly for the best flavor in every bite!

Can I make Autumn Harvest Chicken Nachos ahead of time?

Yes! You can prepare the ingredients ahead of time and assemble them just before baking. This is great for gatherings!

How do I avoid common mistakes with Autumn Harvest Chicken Nachos?

Avoid soggy nachos by not adding too many wet toppings before baking. Save fresh ingredients like avocado and tomatoes for after baking!

Variations of Autumn Harvest Chicken Nachos You Can Try

Here are a few creative variations to consider:

Substitute chicken with shredded turkey for a Thanksgiving twist.
Add different cheeses like pepper jack for extra spice.
Incorporate seasonal ingredients such as roasted beets or kale for a unique flavor.
Make it vegan by using plant-based cheese and tofu instead of chicken.

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For more delicious recipes, check out our recipe collection or try making easy avocado toast as a side dish!

Learn more about the benefits of butternut squash and why it’s a great addition to your meals.

Delicious Autumn Harvest Chicken Nachos Recipe to Savor

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Autumn Harvest Chicken Nachos: The Amazing Ultimate Recipe

Author: Lisa
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Yield: 4 servings 1x
Category: Appetizer
Method: Baking
Cuisine: American
Diet: Gluten Free

Ingredients

Scale

2 cups cooked chicken, shredded
1 cup butternut squash, roasted and diced
1 cup black beans, drained and rinsed
2 cups tortilla chips
1 cup shredded cheddar cheese
1 cup shredded Monterey Jack cheese
1 avocado, diced
1/2 cup cherry tomatoes, halved
1/4 cup red onion, diced
1/4 cup fresh cilantro, chopped
1 jalapeño, sliced (optional)
1/2 cup sour cream
1/4 cup salsa
1 tablespoon olive oil
1 teaspoon chili powder
1 teaspoon cumin
Salt and pepper to taste

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Instructions

Preheat your oven to 350°F (175°C).
Prepare the Chicken: In a bowl, combine the shredded chicken with olive oil, chili powder, cumin, salt, and pepper. Mix well to coat the chicken evenly.
Roast the Squash: Toss diced squash with a little olive oil, salt, and pepper, and roast in the oven for about 20-25 minutes or until tender.
On a large baking sheet or oven-safe dish, spread a layer of tortilla chips evenly.
Top the chips with the seasoned chicken, roasted butternut squash, black beans, and half of the shredded cheese.
Bake in the preheated oven for 10-15 minutes, or until the cheese is melted and bubbly.
Remove the nachos from the oven and add diced avocado, cherry tomatoes, red onion, and jalapeño slices on top.
Sprinkle the remaining cheese and fresh cilantro over the nachos.
Drizzle sour cream and salsa over the top or serve them on the side for dipping.