You want something quick, tasty, and fun to eat? Chicken Nachos are the answer. This easy recipe is perfect when you’re hungry and want to make something fast. You don’t need fancy tools or hard-to-find ingredients—just a few basics like cooked chicken, cheese, salsa, and chips. In just a few steps, you’ll have a warm, cheesy plate of nachos that’s perfect for sharing or enjoying all by yourself. Whether it’s a weekend snack, a party bite, or a simple dinner, these nachos never disappoint.
Why We Love This Pasta Sauce Recipe
Chicken Nachos aren’t just delicious—they’re the ultimate flexible dish. You can serve them as a main meal, a shareable appetizer, or even a late-night snack. The preparation is simple, the ingredients are basic, and the results are always impressive.
What makes this recipe even better is how easily it can be scaled. Cooking for two? Halve it. Feeding a party? Double it. You’re always in charge, which means no soggy chips, no flavorless bites, and no complicated steps. It’s all about combining a few key ingredients to make something really memorable.
This version includes savory shredded chicken sautéed with garlic, green onions, and salsa, then layered over tortilla chips and covered with a generous blanket of melted cheese. After a quick bake in the oven, it’s all topped off with fresh tomatoes and green onion tops for a vibrant, colorful finish.
Ingredients about Chicken Nachos
Canola Oil – Used to sauté the aromatics, canola oil has a neutral flavor and high smoke point, making it perfect for this recipe. You can substitute with vegetable oil or avocado oil, but avoid strong-flavored oils like olive oil which may alter the taste of your Chicken Nachos.
Green Onions – Both the white parts and green tops are used. The white parts add a mild, sweet onion flavor when sautéed, while the green tops add a fresh finish after baking. Don’t skip the green onions—they balance the richness of the cheese and chicken.
Garlic – Crushed garlic adds a savory base note to the chicken mixture. Fresh garlic is best for bold flavor, but you can substitute with ½ teaspoon of garlic powder if needed.
Cooked Chicken Breast – Shredded chicken is the heart of these Chicken Nachos. Use a plain, cooked chicken breast for easy seasoning. Rotisserie chicken is a great time-saving substitute—just shred and add to the skillet.
Salt and Black Pepper – Essential for seasoning. Salt brings out the flavors of the other ingredients, while black pepper adds a subtle heat. Adjust to taste, especially if using pre-seasoned or rotisserie chicken.
Salsa – This acts as both a seasoning and a moisture agent for the chicken. Use your favorite jarred salsa, chunky or smooth. For a spicier twist on Chicken Nachos, use medium or hot salsa. Avoid watery salsa, which may make the chips soggy.
Tortilla Chips – Choose thick, sturdy chips that can hold up under the toppings. Thin chips can get soggy or break under the weight. For gluten-free Chicken Nachos, check the chip packaging to ensure they’re certified gluten-free.
How to Make Chicken Nachos Directions
Making Chicken Nachos is quick and doesn’t require any fancy equipment or cooking techniques. Here’s how to pull everything together, step by step.
Step 1: Prepare your oven and ingredients
Start by preheating your oven to 350°F (175°C). While it heats, gather all your ingredients and make sure your chicken is cooked and shredded. This helps the entire process move smoothly.
Step 2: Sauté the aromatics
In a large, deep skillet—12 inches is perfect—add the canola oil and heat it over medium. Toss in the white parts of the sliced green onions along with the crushed garlic. Stir and cook for about 2–3 minutes, just until the onions start to soften and turn fragrant. This forms the base of the chicken mixture.
Step 3: Add the chicken and salsa
Next, mix in your shredded cooked chicken. Season with a little salt and pepper to taste. Toss the chicken in the pan so it’s well coated with the garlic and onion mixture. Then, stir in the salsa. Let everything simmer for a couple of minutes so the flavors combine and the chicken stays moist.
Step 4: Build the nachos
Spread tortilla chips evenly across a large baking sheet. It’s okay if they overlap a bit, but try to keep them in a single layer for even topping. Spoon the chicken mixture evenly over the chips, making sure every chip gets a bit of the filling. Now sprinkle the shredded Cheddar and Monterey Jack cheese blend all over the top. Scatter the diced tomato across the cheese.
Step 5: Bake and finish
Slide the baking sheet into your preheated oven and bake for about 10 minutes. Keep an eye on it—the cheese should be fully melted, bubbly, and just starting to brown. Once done, pull it out and sprinkle the tops of the green onions over everything. This adds a bright, fresh bite to balance the rich flavors.
Now you’re ready to serve!
How to Serve Chicken Nachos
Serving Chicken Nachos is all about sharing and enjoying. You can bring the whole tray to the table and let everyone dig in, or portion them onto individual plates for a more organized approach.
They’re perfect as a main dish for a casual dinner or as a snack when friends drop by. You can also turn them into a full meal by pairing them with extras like guacamole, sour cream, or a fresh side salad. For extra heat, a few slices of jalapeño can do the trick.
To keep the chips from getting soggy, it’s best to serve the nachos fresh from the oven. If you’re planning to serve them buffet-style, keep toppings like sour cream or avocado on the side so everyone can customize their plate.
Expert Tips: Chicken Nachos
Common Mistakes to Avoid:
- Overloading chips: Adding too much chicken or cheese can cause the chips to become soggy or hard to eat. Keep things balanced so every chip gets flavor without getting buried.
- Skipping the layering: Avoid putting all the toppings in the middle. Spread them evenly across the tray to ensure every bite delivers taste and texture.
- Burning the cheese: Keep an eye on your nachos in the oven. Ten minutes is usually enough—any longer and the cheese might harden instead of staying gooey.
Pro Tips for Better Nachos:
- Use thick, sturdy chips that can hold up to the toppings without breaking.
- Preheat your baking sheet before adding the chips. This gives them a slight crisp edge underneath.
- Add fresh toppings after baking—think diced avocado, sliced jalapeños, or chopped cilantro for a flavor boost and vibrant presentation.
How to Store Chicken Nachos
While Chicken Nachos are best enjoyed fresh, you might find yourself with leftovers. Here’s how to handle them:
Transfer the nachos to an airtight container and refrigerate for up to 2 days. Keep in mind that the chips may lose their crunch during storage. For best results, reheat in the oven at 350°F for about 5–7 minutes, which helps bring back some of that crispiness.
Avoid using the microwave unless you’re in a hurry, as it can make the chips soggy. If you’re storing components separately, like the chicken mixture or cheese, you can assemble a fresh batch the next day.
Variation of Chicken Nachos
You can easily adapt this recipe based on your preferences or what you have in your kitchen. Here are a few fun ways to switch things up:
- Spicy Chicken Nachos: Stir in chopped jalapeños or a bit of hot sauce with the salsa to add some heat.
- Veggie Lover’s Nachos: Skip the chicken and add black beans, corn, bell peppers, and extra tomato for a vegetarian twist.
- BBQ Chicken Nachos: Swap the salsa for your favorite barbecue sauce and use smoked cheddar for a sweet and smoky vibe.
- Southwest Chicken Nachos: Add black beans, corn, and chopped avocado after baking for a heartier version.
- Breakfast Nachos: Top with scrambled eggs, cooked chicken, and a sprinkle of cheese for a morning meal you’ll want to repeat.
These versions offer the same crunch and satisfaction, just with a twist to keep things exciting.
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Frequently Asked Questions (FAQ)
Can I make Chicken Nachos ahead of time?
It’s best to prepare the chicken mixture ahead of time and assemble the nachos just before baking. This way, the chips stay crunchy and the cheese melts perfectly.
How do I keep the nachos crispy?
Use thick tortilla chips and spread the toppings evenly. Baking them for a short time at a high temperature helps avoid sogginess.
Can I use rotisserie chicken?
Yes, rotisserie chicken works perfectly and saves time. Just shred it and mix it with the onion, garlic, and salsa as directed.
What’s the best cheese for nachos?
A blend of Cheddar and Monterey Jack melts well and offers great flavor. You can also try mozzarella or pepper jack for a twist.
Are Chicken Nachos gluten-free?
As long as your chips, salsa, and cheese are labeled gluten-free, the dish can be enjoyed by those avoiding gluten.
chicken nachos
Equipment
- Oven
- Large Skillet
- Baking Sheet
Ingredients
- 3 tablespoons canola oil
- 6 green onions sliced, white parts and tops separated
- 2 cloves garlic crushed
- 1 chicken breast cooked and shredded
- salt and black pepper to taste
- 1 cup salsa
- 0.5 12-ounce package tortilla chips
- 1 8-ounce package shredded Cheddar/Monterey Jack cheese blend
- 0.5 large tomato diced
Instructions
- Preheat oven to 350°F (175°C). Gather all ingredients and ensure chicken is cooked and shredded.
- In a large skillet over medium heat, warm the canola oil. Add the white parts of the green onions and garlic. Cook for 2–3 minutes until fragrant.
- Stir in the shredded chicken. Season with salt and pepper. Add the salsa and let simmer for a couple of minutes.
- Spread the tortilla chips in a single layer on a baking sheet. Spoon chicken mixture evenly over the chips.
- Top with shredded cheese and diced tomato. Bake for 10 minutes, until cheese is melted and bubbly.
- Remove from oven and garnish with the green onion tops. Serve immediately.