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 + 1/2 cups cooked shredded chicken (about 1/2 pound)
- 1 tablespoon olive oil
- 1/2 teaspoon garlic powder
- 1/2 teaspoon cumin powder
- 1/4 teaspoon paprika
- 1/4 teaspoon dried oregano
- 1/4 teaspoon salt
- 1/4 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:
- 1/2 cup salsa (or diced tomatoes)
- 2 tablespoons black olives, sliced
- 1 jalapeño, diced
- 1/4 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