Chicken Nachos

I’ve always had a soft spot for nachos. There’s something about digging into a messy tray of melted cheese, crispy chips, and savory toppings that feels like a celebration — even if it’s just Tuesday night. This Chicken Nachos recipe is my go-to when I want something fun, flavorful, and easy to throw together after a long day. The real star here? That juicy shredded chicken that soaks up all the smoky, spicy flavors.

These nachos are crowd-pleasers, whether it’s game night, movie night, or just a solo comfort-food dinner with Netflix. Let’s dig in.

Why This Version Hits the Spot

Most folks think of beef when it comes to nachos — I used to be the same way. But one night, I had some leftover chicken taco filling in the fridge and a half-used bag of corn chips staring at me. That was the beginning of what’s now a regular thing at our place: chicken nachos that hit all the right notes.

The shredded chicken isn’t just tossed on top. It’s cooked down with bold spices, tomato, and garlic until it’s saucy, rich, and full of flavor — no bland bites here. It clings to the chips just right, and when that cheese melts over everything? It’s magic.

Here’s What You’ll Need

This isn’t one of those “throw everything in the fridge on top” kind of nachos. I like to keep the toppings simple so that chicken can really shine.

• Shredded Mexican Chicken – Chicken thighs, breasts, or tenderloins all work. I reduce the sauce a bit so it’s thick enough to sit nicely on the chips without turning them soggy.

• Monterey Jack Cheese – My personal favorite for that perfect balance between stretch and melt. It doesn’t turn oily or rubbery.

• Quick Guacamole – I mash avocado with lime, salt, pepper, and a little coriander using a potato masher. It’s fast and fuss-free.

• Sour Cream, Jalapeños & Fresh Coriander – These bring balance. The richness of sour cream, a fresh kick from coriander, and heat from jalapeños round it all out.

If you’re using what’s on hand, cheddar, Colby, or any good melting cheese will get the job done. I’ve even used leftover rotisserie chicken in a pinch — just toss it in the same seasoning and reduce a bit on the stove.

How I Bake Nachos (The Oven Method)

Here’s how I build mine in the oven — it’s super straightforward and gets you melty cheese in all the right places:

1. Layer 1: Corn chips, shredded chicken, shredded cheese.

2. Layer 2: Repeat.

3. Bake: About 5 minutes in a hot oven (I do 200°C/400°F) until everything’s bubbly and the cheese is gooey.

Double-layering gives you more flavor in every bite, instead of a cheesy top and dry chips underneath. It’s a little thing that makes a big difference.

Quick Fix: Microwave Nachos

Look, I’ve been there — late night, no patience, no oven. And you know what? The microwave version works better than you’d expect.

Here’s what I do:

• Spread a single layer of chips on a dinner plate.

• Top with chicken and cheese.

• Microwave for 30 to 60 seconds, until the cheese melts.

Surprisingly, the chips don’t go soggy — at least not in that short amount of time. I’ve used this trick countless times when I need a snack fast. It also helps when you’re reheating leftovers from last night’s nacho feast.

Let’s Talk Chicken

For the chicken, I usually go with boneless thighs because they stay juicy, but breasts or tenderloins work too. Here’s how I do it:

• Sear the chicken first to lock in flavor.

• Simmer it with tomato paste, garlic, cumin, paprika, chili, and a bit of stock or water.

• Once it’s cooked through, shred it up and let the sauce reduce.

The key is to cook it down enough so it’s rich and thick — too watery and your chips won’t hold up.

Serving It Up

I usually serve nachos straight from the tray — why mess with plates? Everyone can grab their own corner, dip into guac and sour cream, and go to town. Sometimes I’ll add chopped tomatoes or a bit of shredded lettuce on the side to freshen things up, especially if I’m serving this for lunch.

If we’re having guests over, I’ll set up a little nacho bar: chips and cheese already baked, and bowls of extra toppings on the side so everyone can pile it on how they like. It’s casual and fun — no forks needed.

Can You Make These Ahead?

Sort of. You can prep all the components in advance:

• The chicken keeps in the fridge for 3 to 4 days.

• Grate the cheese ahead of time and store it in a zip-top bag.

• The guac is best made fresh, but you can mash the avocado with lime and keep it airtight — the lime helps keep it from browning.

When it’s time to eat, just layer, bake, and top. Freshly baked nachos always taste best.

Leftovers and Storage Tips

If you happen to have leftovers (rare in my house), store them in an airtight container in the fridge. The chips will soften a bit, but they’re still delicious reheated in the microwave — kind of like a cheesy casserole.

Alternatively, store the toppings separately and only assemble what you’ll eat. That way, you can enjoy fresh nachos any time during the week.

Yield: 4

Chicken Nachos

Print

These loaded chicken nachos are everything you love about Tex-Mex—crispy tortilla chips, juicy shredded chicken simmered in a smoky sauce, gooey cheese, and all your favorite toppings. It’s the kind of quick-fix meal or party snack that disappears in minutes.

Prep Time 15 minutes

Cook Time 10 minutes

Total Time 25 minutes

Ingredients

For the Nachos:

• 250g (8 oz) corn tortilla chips or plain salted chips (sturdy ones work best)
• Warm shredded chicken (recipe below)
• 250g (8 oz or 2½ cups) shredded cheddar or Monterey Jack cheese
• Quick guacamole (see below)
• Toppings: sour cream, fresh cilantro leaves, sliced or chopped jalapeños

For the Chicken:

• 700g (1.2 lb) skinless, boneless chicken thighs or breast
• 1½ tablespoons olive oil
• 2 tablespoons tomato paste
• 2 teaspoons sugar
• 1 cup (250ml) chicken broth (divided)

Homemade Seasoning Paste:

• 3 tablespoons lime juice (or substitute—see notes)
• 1 tablespoon olive oil
• 2 minced garlic cloves
• 2 teaspoons each: garlic powder, onion powder, dried oregano
• 3 teaspoons each: ground cumin, paprika
• ½ teaspoon cayenne pepper (optional)
• ½ teaspoon each: salt and black pepper

Quick Guacamole:

• 2 ripe avocados
• 3 tablespoons chopped cilantro
• 2 tablespoons lime juice
• Salt and pepper to taste

Instructions

1. Prepare the Chicken: In a mixing bowl, stir together the seasoning paste using all the listed spices, lime juice, olive oil, and 2 tablespoons of the chicken broth. Toss in the chicken and coat it thoroughly.
2. In a hot skillet with olive oil, sear the chicken for about 3 minutes on each side. Don’t worry if the center isn’t fully cooked—it’ll simmer later. Transfer to a plate once nicely browned.
3. In the same skillet, pour in the remaining broth, tomato paste, sugar, and any leftover seasoning paste. Stir well, scraping up any browned bits from the pan, and bring to a simmer.
4. Shred the chicken using two forks or chop into small pieces, then return it to the skillet. Let it simmer in the sauce for about 3 minutes until it thickens and coats the chicken beautifully. Taste and adjust seasoning if needed. Keep it warm.
5. Make the Guacamole: Mash the avocado in a bowl with a fork or potato masher, then mix in the cilantro and lime juice. Season with salt and pepper and set aside.
6. Assemble the Nachos: Preheat your oven to 180°C (350°F).
7. On a baking sheet, spread out half the tortilla chips. Spoon over half the warm chicken and sprinkle generously with cheese. Repeat with the remaining chips, chicken, and cheese.
8. Bake for 7 minutes, or until the cheese is fully melted and bubbling.
9. Top with jalapeños and fresh cilantro. Serve immediately with dollops of guacamole and sour cream on the side.

Notes

• Use sturdy chips: Thin chips break easily under toppings. Choose ones that can handle the load.
  
• Cheese matters: Monterey Jack or cheddar add the best flavor. Mozzarella melts well but is milder.
  
• Got leftover meat? You can toss in any cooked chicken or pork. Just warm it up with the seasoning paste before assembling.
  

Nutrition Information

Yield

4

Serving Size

1
Amount Per Serving Calories 513Total Fat 38gSaturated Fat 8gTrans Fat 0gUnsaturated Fat 27gCholesterol 76mgSodium 678mgCarbohydrates 25gFiber 9gSugar 6gProtein 24g

Dinnerfocus.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.

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Common Questions

Can I use store-bought rotisserie chicken?
Absolutely. Shred it up and warm it in a skillet with some of the seasoning and a splash of stock or salsa to bring back some juiciness.

What’s the best chip to use?
Thicker corn tortilla chips hold up better under toppings. Avoid the super thin ones — they tend to break or turn soggy faster.

Is there a vegetarian version?
Yes! Swap the chicken for spiced black beans, sautéed mushrooms, or crumbled tofu with taco seasoning. Still hearty and satisfying.

This Chicken Nachos recipe has become one of those quick wins I fall back on when the fridge looks bare but I still want something delicious and comforting. The flavor-packed chicken and gooey cheese make every bite addictive. And whether it’s oven-baked or microwaved in a pinch, it never disappoints.

Let me know how you make yours — or if you’ve ever added anything unexpected to nachos that turned out great. I love hearing how others riff on these easy crowd-pleasers.

Ready to crunch into some cheesy goodness?

Try other Chicken recipes:

• Chicken Lettuce Wraps
• Chicken Lasagna
• Grilled Chicken Kabobs