When it comes to crowd-pleasing snacks or quick dinners, nothing beats a platter of delicious Chicken Nachos. This dish is all about layers—crispy tortilla chips, seasoned chicken, melted cheese, and the perfect combination of toppings. Whether you’re hosting a game night, preparing a simple weeknight meal, or feeding a group of hungry guests, these nachos will never disappoint. Plus, they’re super easy to make, which means you won’t be spending hours in the kitchen.
Why You’ll Love These Chicken Nachos
Chicken Nachos are the ultimate comfort food, with a perfect balance of textures and flavors in every bite. The crispy tortilla chips form the base, topped with juicy, seasoned chicken, creamy cheese, and a medley of colorful, flavorful toppings. You can customize them with whatever you have on hand, making them the ideal dish for using up leftover chicken or experimenting with different flavor combos.
The best part? They come together in just 20 minutes, making them a great option for a quick snack or a last-minute party dish. Trust me, these nachos will become a regular in your recipe rotation!
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Cooked chicken (shredded or diced) – Leftover rotisserie chicken works wonders for this recipe, saving you time on cooking. If you’re starting from scratch, grilled or baked chicken breast will do the trick.
- Taco seasoning or a mix of chili powder, cumin, garlic powder, and paprika – These spices give the chicken a flavorful, bold taste. Feel free to adjust the seasoning to your liking.
- Tortilla chips – Use thick, sturdy chips that can hold up to the toppings without getting soggy.
- Shredded cheese – I love using a mix of cheddar, Monterey Jack, and Mexican cheese for the perfect melt and flavor.
- Black beans – Rinsed and drained, these add a savory element that pairs perfectly with the chicken.
- Jalapeños (sliced, optional) – For a little heat, add sliced fresh jalapeños. You can also use pickled jalapeños for an extra tangy kick.
- Red onion (diced) – Adds a bit of crunch and a nice bite to balance the richness of the cheese.
- Corn (optional) – I love adding sweet corn for some texture and sweetness, but feel free to skip if you’re not a fan.
- Olive oil – A little olive oil for tossing the chicken to help the seasoning stick and give it some extra flavor.
Toppings (Optional):
- Sour cream – A cooling contrast to the spiciness of the jalapeños.
- Salsa – Fresh salsa, or your favorite jarred variety, adds a burst of flavor and moisture.
- Guacamole or diced avocado – Creamy, smooth, and a must-have for topping your nachos.
- Fresh cilantro – A sprinkle of fresh cilantro adds a refreshing, herbal note that brightens up the dish.
- Lime wedges – A squeeze of lime right before eating elevates all the flavors and adds a zesty finish.
- Pickled jalapeños – If you like things extra spicy, these are a great addition!
Instructions
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or foil to make cleanup a breeze.
- Prepare the chicken: In a bowl, toss the shredded chicken with taco seasoning and a little olive oil. If your chicken isn’t hot, warm it in a skillet over medium heat for a few minutes until heated through and coated with the seasoning.
- Assemble the nachos: Spread a generous layer of tortilla chips over the baking sheet. Evenly distribute the seasoned chicken, black beans, corn, red onion, and jalapeños over the chips.
- Add the cheese: Sprinkle a good amount of shredded cheese over everything. You want that melty, gooey cheese to bind everything together!
- Bake: Place the baking sheet in the oven and bake for 8–10 minutes, or until the cheese is melted and bubbly. Keep an eye on them so the chips don’t burn.
- Top and serve: Once the nachos are out of the oven, immediately add your fresh toppings like sour cream, salsa, guacamole, cilantro, and a squeeze of lime. Serve hot and enjoy!
Serving Suggestions
Chicken Nachos are delicious on their own, but if you want to turn them into a full meal, pair them with a side of Mexican rice or some creamy refried beans. A fresh salad on the side adds a nice, light contrast to the richness of the nachos.
Variations to Try
One of the best things about Chicken Nachos is how versatile they are. You can easily customize the toppings to suit your preferences. Here are a few fun variations:
- BBQ Chicken Nachos: Toss the chicken in your favorite BBQ sauce instead of taco seasoning for a smoky, sweet twist.
- Buffalo Chicken Nachos: Use shredded chicken tossed in buffalo sauce and drizzle with a cool ranch dressing after baking.
- Loaded Veggie Nachos: For a veggie-forward version, load up your nachos with bell peppers, mushrooms, olives, and more.
- Spicy Nachos: Add fresh or pickled jalapeños, a drizzle of hot sauce, or a sprinkle of cayenne pepper to kick up the heat.
- Low-Carb Nachos: If you’re watching your carb intake, swap out the tortilla chips for mini bell pepper halves or low-carb chips.
Tips and Tricks
- Use thick, sturdy chips: Thin tortilla chips can quickly become soggy under all the toppings. Choose a thicker chip that can hold up to the cheese and other ingredients without falling apart.
- Don’t overload on wet toppings before baking: If you’re using ingredients like salsa, sour cream, or guacamole, it’s best to wait and add them after baking. Too much moisture can make your nachos soggy.
- Layer your nachos: For a more evenly distributed cheesy goodness, consider layering your nachos. Start with a layer of chips, then add some cheese, chicken, beans, and repeat. Just reduce the baking time slightly to avoid overcooking the chips.
- Use a variety of cheese: A combination of sharp cheddar, creamy Monterey Jack, and a bit of Mexican blend cheese will give you the best melt and flavor. If you want it extra cheesy, don’t be afraid to add more!
Storage and Reheating Tips
Nachos are best enjoyed fresh, but if you happen to have leftovers, here’s how to store and reheat them:
- Refrigeration: Store any leftover nachos in an airtight container in the fridge for up to 2 days. The chips will lose their crunch, but the flavors will still be there.
- Reheating: Reheat the nachos in a 350°F (175°C) oven for 8–10 minutes to bring the chips back to life and melt the cheese again. Avoid microwaving, as it will make the chips soggy.
- Toppings: For the best taste, store the fresh toppings like salsa, sour cream, and guacamole separately. Add them to the nachos after reheating.
FAQs
- What’s the best chicken for nachos? Leftover rotisserie chicken is perfect for this recipe because it’s already cooked and full of flavor. You can also use grilled or baked chicken breasts—just shred or dice it before seasoning.
- Can I make chicken nachos ahead of time? You can prep the components (like cooking the chicken, chopping veggies, and shredding the cheese) ahead of time. However, for the crispiest nachos, I recommend assembling and baking them right before serving.
- How do I keep nachos from getting soggy? To prevent soggy nachos, use thick tortilla chips and avoid layering too many wet ingredients before baking. You can add salsa or sour cream after baking for the best texture.
- Can I use pre-cooked or canned chicken? Absolutely! Just season and heat it up in a skillet before adding it to your nachos.
- What kind of cheese melts best for nachos? Cheddar, Monterey Jack, and Mexican blend cheeses are all excellent choices because they melt well and provide a great flavor.
- Can I grill these nachos instead of baking? Yes! If you’re grilling, simply place the baking sheet on the grill over indirect heat and cook until the cheese is melted and bubbly.
- What sides go well with chicken nachos? Serve with Mexican rice, refried beans, or a refreshing side salad for a complete meal.
Conclusion
Chicken Nachos are the perfect combination of crispy, cheesy, and flavorful—making them an irresistible dish for any occasion. Whether you’re feeding a hungry crowd or just craving something delicious for dinner, this recipe is sure to become a favorite. The best part is how easy it is to make, and with so many variations, you can customize them to suit your tastes. So gather your ingredients, fire up the oven, and get ready to enjoy the ultimate nacho experience!
Chicken Nachos
Ingredients
- 8 oz tortilla chips
- 2 cups cooked shredded chicken
- 1 tablespoon taco seasoning
- 1/4 cup water
- 1 1/2 cups shredded cheddar or Mexican blend cheese
- 1/2 cup black beans, rinsed and drained
- 1/2 cup corn kernels
- 1/4 cup sliced black olives
- 1/4 cup diced red onion
- 1 jalapeño sliced (optional)
- 1/4 cup chopped fresh cilantro
Instructions
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or foil.
- In a skillet, toss the shredded chicken with taco seasoning and water. Warm over medium heat until the chicken is heated through and evenly coated with seasoning.
- Spread a layer of tortilla chips on the prepared baking sheet.
- Evenly distribute the seasoned chicken, black beans, corn, olives, red onion, and jalapeños (if using) over the chips.
- Top the nachos with the shredded cheese.
- Bake for 8–10 minutes, or until the cheese is melted and bubbly.
- Remove from the oven and top with fresh cilantro. Serve immediately with optional toppings like sour cream, salsa, or guacamole.
