Gluten Free Ultimate Nacho Chicken with Gringo Rice

Wednesday, June 12, 2013

Chicken nachos are one thing, but nacho chicken is something different entirely! In this dish, the chicken is the hero and the nachos are regulated to supporting role. One thing that doesn't take a backseat, though is the flavor!
Ultimate Nacho Chicken with Gringo Rice

Every now and then, the stars align and you see pins for the same style of recipe dozens of time in the space of just a few hours. When that happens to me, I take it as a sign from the food blogging gods to get my butt in gear and put that recipe on the menu! That's exactly what happened with my ultimate nacho chicken. As a result, this recipe was inspired by about six similar dishes, but I've really jazzed it up a bit and made it my own.

Ultimate Nacho Chicken still in the pan
This recipe will become your go-to for a Mexican dinner! Trust me! I'm not only going to share that amazing concoction of nacho chicken, but my tried and true recipe for Gringo rice (aka Mexican rice) as well as the best and only recipe for homemade taco seasoning you'll ever need!  Those are some pretty big claims, I'm making, huh? Guess we'd better get straight to it, then so you can see for yourself!


For the nacho chicken
homemade taco seasoning mix
1 cup salsa
1 cup sour cream
1 cup guacamole
1 cup gluten free nacho chips, crushed
2 cups cheese

For the gringo rice
1 tbsp onion powder
1 tbsp garlic granules
1 tsp chili powder
1 tsp salt
1 tsp ground coriander
1 1/2 cups basmati rice
2 tbsp butter
2 cups water
handful halved cherry tomatoes


Ultimate Nacho Chicken with Gringo Rice

  1. Rub some of the taco seasoning mix onto all sides of the chicken breast.
  2. Bake in a stoneware dish at 200C/400F for 20 minutes. If not baking in stoneware, you'll need to add some oil to the dish to prevent sticking. 
  3. Meanwhile, get on with the gringo rice by melting the butter in a skillet.
  4. Add the rice, onion powder and garlic granules. Cook until rice is browned.
  5. Stir in water, tomatoes, chili powder, salt and ground coriander. Bring to a boil.
  6. Reduce heat and simmer, covered until rice is tender. This should take about 15 minutes.
  7. Stir in the cheese, coriander leaf and sour cream until mixed well.
  8. After the chicken has baked for 20 minutes, add the salsa, sour cream, guacamole, nacho chips and cheese.
  9. Bake for 10 minutes more.
  10. Serve hot with the gringo rice.

A plate of ultimate nacho chicken and gringo rice with homemade taco seasoning


  1. Hi Anyonita, this sounds so good. I want to try this. It looks like a winner. Thanks for sharing.
    Julie from

  2. Hi Anyonita! Your recipe sounds dee-lish! I like the rice with the nachos! I pinned it to my Chicken Recipe board. Thanks for joining the Rock N Share party! Have a great day. D@TheShadyPorch

  3. Nachos look awesome! Thanks for linking up at! I will try to host every Monday :)

  4. Looks delicious!

    Thanks for linking up with us this week at BeBetsy BRAG ABOUT IT Tuesday Link and Hop.

    We'd love it if you would link back to BeBetsy at the bottom of your post. xo

    See you soon!
    Sharon and Denise

  5. Oh my goodness these do sound great! I'm adding the rice to this weeks menu!

    1. I LOVE this rice! :) I think it's much "cleaner" than a typical Mexican rice. I hope you enjoy it, too!

  6. Gosh! Can I have some please??? It looks soooo good!

    Thanks so much for sharing this at The DIY Dreamer! See you tomorrow evening! :)

    1. Come on over! I'll put some in the oven! :) Thanks for stopping by!

  7. OMG...that looks so good Anyonita!!! I am so glad you created this yummy meal, and even more excited that you shared it on Best of the Weekend! :) Have a fabulous week, Lisa


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