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Chicken Nachos

Loaded, cheesy chicken nachos that are perfect for parties and gatherings. Everyone will be fighting over the last chip!
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 8 servings
Course: Appetizer, Snack
Cuisine: Mexican
Calories: 550
Ingredients Method Notes

Ingredients
  

For the Chicken
  • 2 cups cooked chicken breast, shredded Use rotisserie chicken for faster preparation.
  • 1 tablespoon olive oil
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
For the Nachos
  • 1 bag tortilla chips (13 ounces) Choose thick restaurant-style chips for better texture.
  • 3 cups shredded Mexican cheese blend Reserve some cheese for topping.
  • 1 can black beans (15 ounces), drained
  • 1 cup corn kernels
  • 1/2 cup diced red onion
  • 1/2 cup sliced jalapeños
  • 1/4 cup sliced black olives (optional)
For Toppings
  • 1 cup sour cream
  • 1 cup salsa or pico de gallo
  • 1 cup guacamole
  • 1/4 cup fresh cilantro, chopped
  • as needed lime wedges for serving

Method
 

Cooking the Chicken
  1. If using raw chicken, cook it first by poaching breasts in salted water for 15 minutes until they reach an internal temperature of 165°F.
  2. Let the chicken cool slightly, then shred into bite-sized pieces using two forks.
  3. Toss shredded chicken with olive oil and spices until well coated.
  4. Heat a skillet over medium heat and warm the seasoned chicken for 3-4 minutes.
Building the Nachos
  1. Preheat your oven to 400°F.
  2. Line a large baking sheet with parchment paper.
  3. Spread half of the tortilla chips in an even layer on the pan.
  4. Sprinkle half the shredded cheese over the chips and then layer half the seasoned chicken, black beans, corn, red onion, and jalapeños.
  5. Repeat with a second layer of chips and the remaining toppings, reserving a small amount of cheese for the top.
  6. Bake for 10-15 minutes, until the cheese is melted and bubbly.
Finishing Touches
  1. Let the nachos rest for 2 minutes after baking.
  2. Add dollops of sour cream, spoonfuls of salsa or pico de gallo, and chunks of guacamole on top.
  3. Sprinkle with fresh cilantro and serve with lime wedges.

Notes

For the best results, avoid pre-assembling the nachos to prevent sogginess. Store components separately and assemble just before baking.