Chicken Nachos Recipe

Servings: 4 Total Time: 35 mins Difficulty: easy
Juicy and Flavorful Chicken Nachos
Chicken Nachos Recipe View Gallery 1 photo

There’s something about nachos that makes people light up. Maybe it’s the oozy cheese, maybe the crunch of the corn chips, or maybe the fact that it’s food meant for sharing. But chicken nachos? They’re special — hearty, flavorful, and just different enough from the classic beef version to keep everyone curious.

This isn’t a complicated dish. You don’t need restaurant-level skills or fancy equipment. Just juicy shredded chicken with Mexican spices, a blanket of melted cheese, a quick guacamole, and all the toppings you love. Let’s dive into this step-by-step, and before you know it, you’ll be serving up a pan that disappears in minutes.

Why Choose Chicken Over Beef for Nachos?

Most people immediately picture ground beef when they hear “nachos.” But shredded Mexican-style chicken brings something lighter and juicier. It soaks up spices beautifully, stays tender, and pairs wonderfully with tangy guac and sour cream.

Plus, chicken is versatile. You can use thighs, breast, or tenderloin, and it will all work beautifully once shredded. That means you can adapt with whatever you’ve got sitting in your fridge or freezer — no last-minute supermarket runs needed.

Ingredients Needed for the Recipe

  • 250g / 8 oz tortilla or corn chips
  • Juicy shredded Mexican chicken (uses chicken thighs or breasts)
  • 250g / 8 oz (about 2.5 cups) shredded cheddar or Monterey Jack cheese
  • Quick guacamole (avocado, coriander/cilantro, lime, salt, pepper)
  • Toppings: sour cream, fresh coriander leaves, sliced jalapeño

For the chicken:

  • 700 g / 1.2 lb boneless, skinless chicken thighs or breast
  • 1.5 tbsp olive oil
  • 2 tbsp tomato paste
  • 2 tsp sugar
  • 1 cup (250 ml) chicken broth
  • 3 tbsp lime juice
  • 2 garlic cloves and 1 tbsp olive oil
  • Spices: garlic powder, onion powder, oregano, cumin powder, paprika, cayenne pepper (optional), salt, pepper

For the guacamole:

  • 2 ripe avocados
  • 3 tbsp fresh coriander/cilantro
  • 2 tbsp lime juice
  • Salt and pepper, to taste

Best Cheese Choices for Nachos

Cheese is non-negotiable here — but the type matters. Monterey Jack is a crowd favorite. It melts smooth, tastes creamy with a slight stretch, and doesn’t get greasy. Perfect for spreading across every chip.

If Monterey Jack is hard to find, cheddar, Colby, or a shredded Mexican cheese blend works great. Just avoid cheeses that go oily or too crusty under heat, because nobody wants a rubbery nacho situation.

How to make Chicken Nachos recipe?

How to make Chicken Nachos Recipe
Make this recipe yours—just save it to your Pinterest board!”

Prepare the Chicken

First, mix your spice blend with a little chicken broth to form a paste. Coat the chicken pieces in the mixture and let them sit briefly. This ensures the flavors cling before cooking.

Sear chicken in olive oil, about 3 minutes per side. Don’t panic if it’s not cooked through — it will finish later. Remove it, then build a quick sauce in the same skillet with broth, tomato paste, and leftover spice mix.

Shred and Simmer

Shred the chicken roughly with forks — don’t worry about precision. Toss it back in the sauce and simmer a few minutes to thicken everything into a rich, clinging base. That saucy chicken is your nacho gold.

Make the Guacamole

Mash avocados with lime, salt, pepper, and cilantro. Keep it chunky or smooth, whichever makes your heart happy. This is your cooling counterbalance to all that melted, cheesy heat.

Layer and Bake

Start with a tray. Spread half the chips, then scatter warm chicken and cheese. Layer again: chips, chicken, cheese. Bake just long enough for the cheese to melt — about 7 minutes. Nothing more, nothing less.

Garnish and Serve

Bring it all to life with fresh coriander, jalapeños, a splash of sour cream, and dollops of guacamole on the side. That’s it — dig in, no cutlery required.

Can You Make Chicken Nachos in a Microwave?

Sounds strange, but absolutely. It works shockingly well if you only need a quick single layer. Spread chips on a plate, add chicken and cheese, then microwave for 30–60 seconds. Done.

The chips don’t go soggy, and the cheese melts before moisture has time to mess things up. In fact, many of those classic “cheese pull” photos are made this way. Who knew?

Tips

  • Double layering is the key. No one likes a sad, bare chip lurking at the bottom of the tray. Always build in two levels: chips, chicken, cheese, repeat.
  • Use warm chicken when layering. If it’s cold, the cheese has to work overtime, and you risk uneven heating. Warm chicken speeds up melt-time without over-baking.
  • Minimal bake time is magic. Overbake, and your chips dry out. Stick to five to seven minutes, just until you hit bubbly, gooey perfection.
  • Get creative with toppings. Pickled onions, roasted corn, spicy salsa — all are welcome. But don’t overcrowd your nachos, or they’ll collapse under their own weight.

How to Store and Reheat Leftover Nachos?

Let’s be honest: nachos are at their prime straight out of the oven. But if you do find yourself with leftovers, don’t toss them. Store chicken and toppings separately from the chips — this prevents a sad, soggy mess.

To reheat: use oven or air fryer to crisp the chips and remelt the cheese. If microwaving, only do single layers again. Add the avocado or sour cream fresh — don’t reheat those.

Best Time to Serve This Dish

You don’t need a big event to whip up chicken nachos. They’re casual enough for a Tuesday dinner, yet festive enough for Friday night hangouts or game-day feasts. They handle both scenarios like champs.

Serve them in a giant tray for sharing or assemble mini batches on individual plates for personal feasting. Either way, they’ll vanish quicker than you expect.

Final Thoughts

Chicken nachos are the ultimate balance: crunchy, messy, cheesy, and irresistibly flavorful. They’re versatile, affordable, and—let’s face it—they’re fun food. Lift, dip, crunch, repeat… your arm workout never tasted this good.

So, next time you want to impress without stress, skip the usual beef nachos. Go chicken. Your taste buds will thank you — and your friends will suddenly “drop by” more often.

Chicken Nachos Recipe

Difficulty: easy Prep Time 20 mins Cook Time 15 mins Total Time 35 mins
Cooking Temp: 350  F Servings: 4 Estimated Cost: $ 10.50 Calories: 520
Best Season: all year

Description

Chicken Nachos is everything you know and love about nachos, made with juicy shredded Mexican chicken! Packed with flavor, topped with melted cheese, quick guacamole, sour cream, and fresh jalapeños, this crowd-pleasing dish is perfect for game day, movie night, or a quick weeknight dinner. Easy to assemble and bake, these nachos are a delicious twist on the classic beef version—tender, saucy, and absolutely irresistible.

Ingredients

For the Nachos

For the Chicken

Homemade Nachos Meat Seasoning

Quick Guacamole

Instructions

  1. Make the chicken seasoning

    In a bowl, mix all the seasoning ingredients (lime juice, olive oil, garlic, spices, salt, and pepper) with 2 tbsp of chicken broth to form a loose paste.
  2. Marinate the chicken

    Add the chicken pieces to the seasoning paste and turn to coat evenly.
  3. Sear the chicken

    Heat 1.5 tbsp olive oil in a large skillet over medium-high heat. Cook the chicken for 3 minutes per side. Remove and place in a shallow dish to rest.
  4. Make the sauce

    Return the skillet to heat. Add the remaining chicken broth, tomato paste, sugar, and any leftover seasoning paste. Scrape the pan to dissolve everything and bring to a simmer.
  5. Shred and simmer

    Shred the cooked chicken with forks, then return it to the skillet. Simmer for 3 minutes until the sauce thickens. Adjust salt to taste and keep warm.
  6. Make the guacamole

    In a bowl, mash the avocados with a potato masher. Stir in cilantro and lime juice. Season with salt and pepper to taste.
    Keep it chunky or smooth based on preference.
  7. Assemble the nachos

    Preheat oven to 350°F (180°C). Spread half the chips on a baking tray. Top with half the chicken and cheese. Repeat the layers.
    Avoid overloading to keep chips crisp.
  8. Bake

    Bake for 7 minutes or until the cheese is fully melted and bubbly.
  9. Garnish and serve

    Top with chopped cilantro, jalapeño slices, a dollop of sour cream, and serve immediately with guacamole on the side.
    For microwave option: assemble single layers and microwave 30–60 seconds until cheese melts.

Nutrition Facts

Servings 4


Amount Per Serving
Calories 520kcal
% Daily Value *
Total Fat 24g37%
Saturated Fat 8g40%
Trans Fat 0.1g
Cholesterol 95mg32%
Sodium 980mg41%
Potassium 820mg24%
Total Carbohydrate 45g15%
Dietary Fiber 7g29%
Sugars 6g
Protein 34g68%

Calcium 260 mg
Iron 3.8 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

  • Best cheese: Monterey Jack melts beautifully without getting greasy. Cheddar, Colby, or Mexican blend also work well.
  • Chicken options: Thighs stay juicier, but breast or tenderloin work too.
  • Make it spicy: Add extra cayenne or diced jalapeños to the chicken.
  • Storage: Best served fresh. Leftovers can be refrigerated for up to 2 days but will lose crispness.
  • Reheating: Reheat in the oven at 350°F for 5–7 minutes to preserve texture.
  • Vegetarian option: Swap chicken with black beans or sautéed mushrooms.
  • Single serving hack: Make microwave nachos in batches on a plate for quick snacks!
Keywords: chicken nachos, easy nachos recipe, Mexican chicken nachos, baked nachos, party appetizer, shredded chicken nachos
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Frequently Asked Questions

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Can I use store-bought chicken for these nachos?

Yes! Use leftover grilled chicken, rotisserie chicken, or canned chicken. Just shred and toss with a bit of the seasoning mix for flavor.

Why didn’t my chips stay crispy?

Over-saucing or letting the nachos sit too long can make chips soggy. Bake just until cheese melts and serve immediately. Layering helps too!

Can I make these ahead of time?

You can prep the chicken and guacamole up to 1 day ahead. Store separately in the fridge and assemble just before baking.

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