Chicken nachos are an easy meal to make when you’re craving something filling, crunchy, cheesy, and satisfying. Seriously. These chicken nachos tick all the boxes. Crispy tortilla chips are covered with cheddar cheese, shredded chicken, black beans, and jalapeños. After 15 minutes in the oven, they’re ready to top with your favorite toppings like salsa, sour cream, olives, and fresh cilantro. Rotisserie chicken nachos are perfect for parties, a quick meal, a game day appetizer, or a late-night snack.
Why You'll Love Chicken Nachos
- It’s ready in less than 30 minutes. These shredded chicken nachos only take 15 minutes to bake. And if you have everything prepped, you can assemble chicken nachos in as little as 5 minutes.
- Crisp and bubbly cheddar cheese. The melted cheddar cheese is by far the best part of these rotisserie chicken nachos. It cooks to melty, crispy perfection in the oven.
- Nachos are the ultimate sharable food. I love nachos because they’re a one-pan meal that’s easy to share. And you can enjoy them right off the pan if you don’t want to dirty any plates. Try Beef Nachos or Chili Nachos.
- Customize chicken nachos your way. Nachos are one of the most versatile meals out there. Don’t like an ingredient on the list? Leave it out. Craving something specific — like pepperoni, garlic, or Refried Beans? Add it in. Make these chicken nachos perfect for you by making substitutions.
Ingredients and Substitutions
To make delicious Chicken Nachos, you will need the following ingredients (full quantities in recipe card below):
- shredded chicken - this recipe is a great way to use up any leftover roast chicken or a store-bought rotisserie chicken. You can also make shredded chicken by cooking chicken breast.
- olive oil
- seasoning - season the chicken with garlic powder, cumin powder, paprika, dried oregano, salt, and ground black pepper.
- tortilla chips
- cheddar cheese
- black beans
- toppings - salsa (or substitute with diced tomatoes), black olives, jalapeño, sour cream, and fresh cilantro.
You will also need measuring cups and spoons and a quarter sheet baking pan.
How to Make the Best Chicken Nachos
- Prepare chicken. In a large mixing bowl, combine shredded chicken, oil, and all seasoning including garlic powder, cumin, paprika, oregano, salt, and pepper. Mix well to coat the chicken evenly.
- Layer the nachos. Arrange half of the tortilla chips in an even layer on a quarter sheet baking pan (9x13-inch pan) and top with half of the seasoned chicken and cheddar cheese. Repeat the step with another layer of the remaining chips, chicken and cheese. Sprinkle evenly with black beans.
- Bake. Bake in a preheated 400F oven for 12-15 minutes until the melted cheese turns golden brown and bubbly.
- Serve. Top with salsa, black olives, jalapeño, sour cream, and cilantro. Serve immediately.
Recipe Tips and Tricks
- For crispier chips: For crispier chips, pre-bake your tortilla chips for 2-5 minutes without any toppings added. This will ensure the chips are crispy and don’t get soggy.
- Easy clean up tip: Bake nachos over aluminum foil for easy clean up.
- How to store: Store chicken nachos in an airtight container in the fridge for up to 4-5 days.
- How to reheat: Reheat leftover chicken nachos in the oven for 12-15 minutes at 375F. If you saved the foil, you can reheat them on the same sheet.
More Appetizers
- Vegetarian Quesadillas
- Jalapeño Poppers
- Pizza Dip
- Bacon Wrapped Chicken Bites
- Pepperoni Pizza Rolls
- Air Fryer Short Ribs
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Recipe
Chicken Nachos
- Total Time: 30 minutes
- Yield: 4 servings
Description
Chicken nachos are an easy to make when you’re craving something filling, crunchy, cheesy, and satisfying. Perfect game day appetizer or late-night snack.
Ingredients
- 1 + ½ cups cooked shredded chicken (about ½ pound)
- 1 tablespoon olive oil
- ½ teaspoon garlic powder
- ½ teaspoon cumin powder
- ¼ teaspoon paprika
- ¼ teaspoon dried oregano
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
- 8-12 ounces tortilla chips (250-350 grams)
- 2 cups cheddar cheese, shredded
- 1 (15 ounce) can black beans, drained and rinsed
For the toppings:
- ½ cup salsa (or diced tomatoes)
- 2 tablespoons black olives, sliced
- 1 jalapeño, diced
- ¼ cup sour cream
- 1 tablespoon fresh cilantro, chopped
Instructions
- Preheat oven to 400F.
- In a large mixing bowl, combine shredded chicken, oil, and all seasoning including garlic powder, cumin, paprika, oregano, salt, and pepper. Mix well to coat the chicken evenly.
- Arrange half of the tortilla chips in an even layer on a quarter sheet baking pan (9x13-inch pan) and top with half of the seasoned chicken and cheddar cheese. Repeat the step with another layer of the remaining chips, chicken and cheese. Sprinkle evenly with black beans.
- Bake for 12-15 minutes until the melted cheese turns golden brown and bubbly.
- Serve. Top with salsa, black olives, jalapeño, sour cream, and cilantro. Serve immediately.
Notes
For crispier chips: For crispier chips, pre-bake your tortilla chips for 2-5 minutes without any toppings added. This will ensure the chips are crispy and don’t get soggy.
Easy clean up tip: Bake nachos over aluminum foil for easy clean up.
How to store: Store chicken nachos in an airtight container in the fridge for up to 4-5 days.
How to reheat: Reheat leftover chicken nachos in the oven for 12-15 minutes at 375F. If you saved the foil, you can reheat them on the same sheet.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Bake
- Cuisine: Mexican
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