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Baked Chicken Nachos with Tomatillo Salsa

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


1 lb chicken breast(s), cut into bite-size pieces 1/2 inch (1.25 cm)
1 ½ cup green onion(s), light green and white part, sliced
1 tbsp oil
2 tsp chili powder
1 tsp oregano, dried
2 cups yellow pepper(s), diced
½ jalapeño pepper, diced
¾ lb tortilla chips, low-sodium
1 cup salsa verde, ready to serve
2 cups mozzarella cheese, part skim, 16.5% MF, shredded
¼ cup cilantro, fresh, minced, for garnish

Food Safety

Before you start, wash all surfaces and your hands with soap and warm water, and remember to wash your hands, utensils and cutting boards after they touch raw meat or eggs. Avoid cross-contamination by using a different cutting board for your meat and other ingredients. Make sure you’re cooking to safe temperatures and chilling any leftovers within two hours. For more food safety tips, visit our Food Safety at Home Section.


  1. Preheat oven to 400°F (200°C).

  2. Cut chicken into small pieces about ½ 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.

Helpful Tip

Tomatillos were a dietary staple of the Aztecs and Mayans of Mexico and were cultivated far before the tomato. The tomatillo fruits are encased in papery husks and are related to ground cherries and gooseberries.

Nutrition Info

Per 270 g serving Amount
Protein32 g
Fat22 g
Saturated Fat5 g
Carbohydrate40 g
Fibre5 g
Sugar6 g
Cholesterol65 mg
Sodium470 mg
Per 270 g serving % Daily Value
Vitamin A15
Vitamin C190
Vitamin B635
Vitamin B1230