Chicken Nachos
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Published
These Chicken Nachos are made with layers of tortilla chips, cheese, and shredded chicken baked to melty, gooey perfection then finished with all of the best toppings. It’s an easy appetizer for game day, movie night, or any casual gathering. You can even serve them as a fun dinner! (Kids and teens LOVE nachos for dinner!)
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Who doesn’t love nachos!? One of the great things about these easy nachos is that you can customize them based on what you have on hand, your preferred toppings, and even your dietary preferences. Keep them simple and mild, load them up with jalapenos for extra heat, or swap the meat for beans to make them vegetarian. I’ll sometimes offer the toppings on the side. Then everyone can create their own plate of nachos exactly how they want it.
What’s in this Chicken Nachos recipe?
These chicken nachos are loaded up with cheese and other fun toppings. You can find the exact measurements in the recipe card below.
- Tortilla chips – Use any brand of tortilla chips you prefer, just make sure they’re sturdy. (I really like Santita’s Tortilla Chips for these nachos.) Avoid thin-style chips as they won’t hold up to the toppings.
- Cheese – I use a combination of cheddar and also colby jack for best flavor. Fresh off the block will provide the best taste and melt easier.
- Rotisserie chicken – Shredded leftover baked chicken breast or rotisserie chicken is great because they’re already well seasoned. You can use canned chicken in a pinch but be aware that it won’t have as much flavor.
- Cilantro – If you absolutely hate cilantro, parsley is a good sub.
- Sour cream – Or whole fat plain Greek yogurt is a nice substitute.
- Avocado – Top the nachos with fresh diced avocado or guacamole, if preferred.
- Salsa – You can substitute fresh salsa or pico de gallo or even freshly chopped tomatoes instead.
Tips and Variations
- Swap the chicken. The chicken can be replaced with cooked ground beef, shredded pulled pork, or even black beans for a vegetarian option.
- Add different types of cheese. Use Monterey Jack for a mild flavor or Pepperjack for some heat.
- Customize the toppings. Enjoy different toppings based on your preferences or what you have on hand, such as diced avocado, diced onions, or candied jalapenos.
- Make the nachos spicier. Add some diced jalapenos or use a spicier salsa.
- Lighten it up. Make the dish healthier by using baked tortilla chips, reducing the amount of cheese or using a low-fat version, and adding more veggies like diced tomatoes or bell peppers.
Serving Suggestions
These chicken nachos are best eaten immediately while the chips are still crunchy and the cheese is melted. I love making them on game day (though sometimes I need to double the recipe or make two batches) and for family movie night. When both my kids lived at home, they often requested them when they had friends over and they would make a dinner out of them. It’s fun to serve them with other snacks and appetizers, like white queso dip or chicken wings.
Storing Leftovers
- Fridge. As mentioned, these nachos are best eaten right away while the chips are crunchy and the cheese is melted, but if you have leftovers, you can store in an airtight container in the refrigerator for up to 3 days.
- Reheat. To reheat, you can use a microwave or oven. If using an oven, place the nachos on a baking sheet and bake in a preheated 350°F oven for 10-15 minutes or until heated through. It’s important to note that the chips may become soggy upon reheating, especially in the microwave, so it’s best to store the toppings and chips separately and assemble them just before serving.
I hope you love this delicious and easy recipe – be sure to give it a review below! Also don’t forget to follow Belly Full on TikTok, Instagram, Facebook, Pinterest, and YouTube!
Chicken Nachos
Ingredients
- 11 ounces sturdy, triangular tortilla chips
- 3/4 cup mild or sharp cheddar cheese, , shredded and divided
- 3/4 cup colby jack cheese, , shredded and divided
- 2 cups rotisserie chicken, , shredded and divided
- 1/4 cup cilantro, , chopped
- 1/2 cup sour cream
- 1/3 cup diced avocado or guacamole
- 3 tablespoons salsa
Optional toppings:
- Chopped green onions
- Chopped jalapenos
- Diced tomatoes
- Chopped cilantro
- Chopped black olives
- Lime wedges
Instructions
- Preheat the oven to 375 degrees F. Place a rack on the top spot in your oven and line a half sheet baking pan with parchment paper or spray it with cooking spray.
- Spread half of the tortilla chips evenly over the baking sheet and top with 1/4 cup of each of the shredded cheeses.
- Sprinkle on 3/4 cup of shredded chicken and then top with the remaining tortilla chips.
- With another 1/4 cup of each of the cheeses, cover the second layer of chips with cheese.
- Sprinkle on the remaining chicken and then top again with the last of the cheese.
- Cook for 10-15 minutes or until the cheese is melted and just beginning to brown in some spots.
- Remove from the oven, sprinkle on the chopped cilantro and allow the nachos to cool for at least 3-5 minutes
- To serve, place dollops of sour cream and diced avocado (or guacamole) on top of the nachos and sprinkle on the salsa all over the top.
- Serve with your choice of additional toppings, optional.
Notes
Nutrition
Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself.
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This is a favorite in my house!