Chicken Nachos are a delicious way to get dinner on the table in 20 minutes. This cravable finger food favorite is made even easier thanks to the use of rotisserie or leftover chicken. It’s easy to scale up this recipe to serve a crowd or shrink it down for a single serving. From family dinner to the big game, everyone will cheer when these are on the menu!
Crunchy, cheesy baked nachos. Chicken, black beans, and all the classic nacho toppings are here for the party. Easily assembled and prepared, you’ll want this cookie sheet of nachos at your next party. It’s perfect for game days!
Reasons You’ll Love This Recipe:
- Nachos are a classic comfort food that you can easily make at home.
- The ingredients are flexible, you can easily leave off items your family doesn’t like, while adding others that they do.
- Make any serving size you need! From a plate for yourself, to feeding a crowd while watching football, this recipe can scale up or down.
- Chicken Nachos are quick and easy to make that you can whip up a batch in the time it takes for a long commercial break.
- Pair them with Instant Pot Refried Beans, Mexican Spanish Rice and a Frozen Margarita for a Mexican food restaurant quality meal at home for less.
We love nachos! They are one of my go-to quick and easy dinners for the family. While I often make them with beef, they are a perfect way to put leftover chicken to great use as well. When I make Slow Cooker Chicken Tacos, I always make extra chicken and use it later in the week for nachos.
If you’ve never made chicken tacos before, you’ll love how simple this recipe is. Let’s go over what you’ll need, and the steps you’ll take to make this recipe, as well as discuss some common questions.
This is an overview of the ingredients you will need to make Chicken Nachos recipe. Important notes and substitutions for certain ingredients are discussed. The full printable recipe, with amounts and specific details, can be found at the bottom of the page.
Ingredient Notes & Substitutions
One of the great things about this Chicken Nachos recipe is that you can really add, subtract or swap any ingredients you want in this recipe. If there is a food listed that your family doesn’t like, just leave it out.
- Tortilla Chips – While I love the thin, restaurant style chips, I find that thick, sturdy chips really work best for nachos. They are less likely to fall apart.
- Shredded Chicken – If you want to make chickens specifically for this recipe, I suggest using my Slow Cooker Chicken Tacos recipe. That said, I love using leftover chicken or even rotisserie chicken to make these nachos.
- Black Beans – You can also use pinto beans, or any other type of beans you like.
- Chili Powder – If you can get Chipotle Chili Powder, it adds fantastic flavor. Otherwise your typical chili powder will work just fine.
- Pico De Gallo – If you don’t have pico de gallo, it’s fine to just cut up some tomatoes and onions.
- Cheese – Mexican Blend, Cheddar, Pepper Jack or Colby Jack all are great options. Feel free to mix and match them to suit your tastes. I always recommend shredding your own cheese. The pre-shredded cheese simply do not melt as well.
- Cilantro – Cilantro is one of those things that people tend to love or hate. I often serve this garnish on the side, letting people add it if they want it.
How To Make Chicken Nachos
Let’s discuss the ingredients you’ll need, and the steps you’ll take, to make a delicious batch of Chicken Nachos. If you want to skip my discussion, tips, information and answers to frequently asked questions, just scroll to the bottom of this post for the printable recipe.
- In a mixing bowl, combine the beans, chili powder, cumin, and pepper.
- Spread tortilla chips over the bottom of a cookie sheet or any large oven safe pan. Spread the chicken around the chips.
- Spread seasoned beans over the chicken.
- Top with the shredded cheese and place in the oven till the cheese is melted. Once removed from the oven, add additional toppings and serve immediately.
One of the things I love about chicken nachos is that you can make small amounts and keep making as them needed, so the chips don’t get soggy sitting for too long.
Once nachos have been cooked, they really don’t store well. However you can store leftover toppings in an airtight container in the refrigerator for up to 5 days. Tortilla chips must be kept separate for freshness.
Start with tortilla chips, then add meat and/or beans, followed by cheese. Bake, then add additional toppings.
It’s best to cook your nachos before you add most of your toppings. Things like sour cream and guacamole can melt if they are put in the oven, which makes the tortilla chips soggy. Also make sure to serve and consume immediately after making.
More Recipes To Try
Mexican Food Recipes
Being an Arizona native, Mexican food is one of my absolute favorites. Here are some other delicious Mexican food recipes you might enjoy.
- 1 bag salted tortilla chips
- 2 cups shredded chicken leftover chicken or rotisserie work well
- 14.5 ounce can black beans, drained and rinsed
- 1/2 teaspoon chili powder
- 1 teaspoon cumin
- 1/4 teaspoon black pepper
- 2 cups shredded cheese
- 1 cup pico de gallo
- 2 fresh avocados cubed
- 1/2 cup sour cream
- 2 sliced jalapenos
- 1 can black olives sliced
- lime wedges and fresh cilantro for garnish if desired
- Preheat the oven to 350° degrees F.
- In a mixing bowl, combine the beans, chili powder, cumin, and pepper. Set aside.
- Spread a bag of tortilla chips over the bottom of a cookie sheet or any large oven safe pan.
- Spread the chicken around the chips. Spread prepared beans over the chicken.
- Top with the shredded cheese and place in the oven until the cheese is melted. Depending on the type of cheese, this could take between 5-10 minutes. Keep a close eye on it.
- Remove, add the remaining toppings and serve immediately. Serve with lime wedges and a sprinkle of fresh chopped cilantro.