If you’re craving a bold and satisfying snack or meal, Chicken Nachos are the perfect answer. This dish layers crispy tortilla chips with tender seasoned chicken, melty cheese, and all the toppings you love.
Why We Love This Chicken Nachos Recipe
You’re going to fall in love with how easy and delicious these Chicken Nachos are. First off, they come together quickly—just 40 minutes from start to finish. The seasoned shredded chicken adds a spicy depth, and the melted cheese holds everything together beautifully. You get that perfect balance of crispy chips, savory toppings, and fresh, cool ingredients like tomatoes, jalapeños, and avocado. They’re also versatile—serve them as an appetizer or a hearty dinner. Plus, it’s a great way to use up leftover chicken or get creative with toppings.
Ingredients about Chicken Nachos
Here’s what you’ll need to make these satisfying Chicken Nachos from scratch:
For the Shredded Chicken:
- 1 pound chicken breasts (about 2 large breasts or 3-4 cups cooked, shredded chicken)
- 2 teaspoons vegetable oil
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon chili powder
- 1/2 teaspoon salt
- 1/2 cup salsa
To Assemble the Nachos:
- 16 ounces tortilla chips (about 1 full bag)
- 15 ounces canned black beans, drained and rinsed
- 3 cups shredded cheese (cheddar, mozzarella, Monterey Jack, or a blend)
- 1 small Roma tomato, diced (or 1/4 cup pico de gallo)
- 1 fresh jalapeño, sliced
- Cilantro leaves
- Sour cream or lime crema
- Avocado or guacamole
How to Make Chicken Nachos Directions
To make the perfect Chicken Nachos, you’ll start with the seasoned shredded chicken. Place the chicken breasts in a medium saucepan and cover them with water. Bring the water to a boil, then reduce the heat and let the chicken simmer gently for 10 to 12 minutes. It’s ready when the internal temperature reaches 165°F. Use two forks to shred the chicken into small bite-sized pieces and set it aside.
Now, it’s time to build the flavor. Heat a skillet over medium heat and add the vegetable oil. Toss in the minced garlic and cook for 30 seconds, just until fragrant. Stir in the cumin, oregano, chili powder, and salt. Let the spices cook for about a minute, stirring often. Then pour in the salsa and mix everything together until it’s heated through. Add your shredded chicken to the pan and stir well to coat every piece with the sauce. Set the pan aside.
Preheat your oven to 350°F. Grab a rimmed baking sheet and spread the tortilla chips in an even layer. Overlapping is fine, but try to keep it fairly even so every bite gets some toppings.
Start layering with the seasoned shredded chicken, followed by the drained black beans, then finish with the shredded cheese. Place the tray in the oven and bake for 5 to 10 minutes, just until the cheese is melted and bubbling. Keep an eye on it so it doesn’t overcook.
Once out of the oven, it’s time for the fun part—toppings! Scatter the diced tomatoes or spoon on pico de gallo. Add sliced jalapeños for heat, fresh cilantro for brightness, and dollops of sour cream or lime crema for a creamy finish. Add chunks of avocado or a scoop of guacamole, and your nachos are ready to serve.
How to Serve Chicken Nachos
Serving Chicken Nachos is all about creating the right moment. You can bring them out as a party snack, serve them straight from the oven on a big baking tray, or portion them into individual plates. If you’re making them for dinner, pair them with a simple side salad or a bowl of soup. You can also serve them with extra toppings on the side—like more salsa, crema, or hot sauce—so everyone can customize their plate. Don’t forget to have plenty of napkins ready. These nachos are meant to be enjoyed with your hands, and things can get a little messy—but that’s part of the fun.
Expert Tips: Chicken Nachos
Here are a few expert tips to make sure your Chicken Nachos turn out perfect every time:
- Use a rotisserie chicken to save time. It works great with the sauce and cuts prep time in half.
- Line your baking sheet with foil for easier cleanup. You’ll thank yourself later.
- Want extra crispy chips? Bake the chips alone for a few minutes before adding toppings.
- Don’t overload the chips. It’s tempting, but too many wet ingredients can make everything soggy.
- If you love spice, swap in pepper jack cheese or add hot sauce before baking.
- Serve toppings like sour cream or avocado on the side so the chips stay crunchy longer.
- Make them ahead by preparing the chicken in advance. Store it in the fridge and reheat just before using.
How to Store Chicken Nachos
Chicken Nachos are best eaten fresh, right out of the oven. The chips lose their crunch if stored for too long. However, you can store the components separately. Keep any leftover seasoned chicken in an airtight container in the fridge for up to 4 days. If you have leftover nachos, remove the cold toppings and transfer the rest to a container. To reheat, place them in the oven at 350°F until warm and crispy again. Avoid using the microwave—it makes the chips chewy.
Variation of Chicken Nachos
There are so many ways to make Chicken Nachos your own. Here are a few variations you can try:
- Swap out the black beans for pinto beans or refried beans for a creamier texture.
- Use barbecue sauce instead of salsa for a smoky twist.
- Add corn, red onions, or bell peppers for more color and crunch.
- Try using different cheeses like queso fresco or cotija for a new flavor.
- Make it spicy with chipotle peppers or hot salsa.
- Use sweet potato or veggie chips for a unique base.
- Turn it into a nacho bowl—skip the chips and layer everything over rice or lettuce.
- Make mini nacho bites by using individual tortilla scoops and topping each one separately.
FAQ about Chicken Nachos
Can I use pre-cooked chicken for this recipe?
Yes, you can use rotisserie or leftover chicken. Just shred it and toss it in the seasoned salsa mixture.
How do I keep the chips from getting soggy?
Use a thick, sturdy chip, don’t overload with wet ingredients, and add cold toppings last.
What’s the best cheese for nachos?
A mix of cheddar, Monterey Jack, and mozzarella melts well and adds great flavor.
Can I make Chicken Nachos ahead of time?
You can prep the chicken and toppings in advance, but wait to assemble and bake until ready to serve.
Are Chicken Nachos good for meal prep?
The components are great for prep. Keep the chicken, beans, and toppings separate, then assemble and bake fresh.
Can I freeze Chicken Nachos?
Freezing is not recommended once assembled. The chips lose texture. You can freeze the seasoned chicken on its own.
What sides go well with Chicken Nachos?
Serve with rice, corn salad, guacamole, or a crisp green salad to round out the meal.
Chicken Nachos
Equipment
- Medium Saucepan
- Skillet
- Baking Sheet
Ingredients
- 1 pound chicken breasts about 2 large breasts or 3-4 cups cooked, shredded
- 2 teaspoons vegetable oil
- 2 cloves garlic minced
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon chili powder
- 1/2 teaspoon salt
- 1/2 cup salsa
- 16 ounces tortilla chips about 1 full bag
- 15 ounces canned black beans drained and rinsed
- 3 cups shredded cheese cheddar, mozzarella, Monterey Jack, or a blend
- 1 small Roma tomato diced
- 1 fresh jalapeño sliced
- 1/4 cup cilantro leaves
- 1/2 cup sour cream or lime crema
Instructions
- Place chicken breasts in a medium saucepan and cover with water. Bring to a boil, then reduce heat and simmer for 10-12 minutes until cooked through.
- Shred the chicken using two forks and set aside.
- Heat a skillet over medium heat and add vegetable oil. Sauté minced garlic for 30 seconds until fragrant.
- Add cumin, oregano, chili powder, and salt; cook for about a minute.
- Stir in salsa, then add shredded chicken to the skillet, mixing well to coat.
- Preheat your oven to 350°F (175°C). Spread tortilla chips in an even layer on a rimmed baking sheet.
- Layer with seasoned chicken, black beans, and shredded cheese.
- Bake for 5-10 minutes, until cheese is melted and bubbling.
- Remove from oven and top with diced tomatoes, jalapeños, cilantro, sour cream, and avocado.
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