Chicken Nachos
Chicken Nachos are a quick and crowd-pleasing dish featuring crispy tortilla chips piled high with seasoned shredded chicken, gooey melted cheese, and your favorite toppings like salsa, guacamole, sour cream, and jalapeños. Perfect for game day, parties, or a fun weeknight dinner!
Ingredients
For the Nachos:
- 8 oz tortilla chips thick cut, restaurant-style preferred
- 2 cups cooked chicken shredded (rotisserie or grilled)
- 1 teaspoon chili powder
- ½ teaspoon cumin
- ½ teaspoon garlic powder
- Salt and pepper to taste
- 1½ cups shredded Mexican blend cheese or cheddar, Monterey Jack
Optional Toppings:
- ½ cup black beans or pinto beans
- ½ cup corn kernels fresh, frozen, or canned
- ¼ cup sliced black olives
- ¼ cup pickled jalapeños
- ½ cup diced tomatoes or salsa
- ¼ cup red onion finely chopped
- ¼ cup chopped cilantro
- 1 avocado diced or guacamole
- Sour cream for serving
- Lime wedges for garnish
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or foil for easy cleanup.
- Season the chicken: In a bowl, toss shredded chicken with chili powder, cumin, garlic powder, salt, and pepper. Warm briefly in a skillet or microwave, if desired.
- Layer the nachos: Spread tortilla chips in an even layer on the baking sheet. Scatter seasoned chicken evenly over the chips, then top with shredded cheese and any desired warm toppings (like beans or corn).
- Bake: Bake for 8–10 minutes, or until cheese is melted and bubbly.
- Add cold toppings: Remove from the oven and top with salsa, avocado, red onion, cilantro, jalapeños, or any other cold toppings you love.
- Serve: Serve immediately with sour cream and lime wedges on the side.
Notes
- For extra flavor, use shredded BBQ chicken or leftover fajita-style chicken.
- Make them vegetarian by skipping the meat and doubling the beans and veggies.
- Best served immediately while the chips are still crisp and cheese is gooey.
- To feed a crowd, build multiple layers or use a sheet pan with higher sides.