If you’re craving a bold and satisfying dish that brings together crunch, spice, and a whole lot of cheese, then chicken nachos are the answer. This recipe transforms simple ingredients into a flavorful, oven-baked masterpiece. Whether you’re preparing for a casual weeknight dinner, a party snack, or a game-day platter, chicken nachos never disappoint. With layers of melty cheddar, tender shredded chicken, and vibrant toppings, you’ll find yourself returning to this easy and customizable recipe again and again.
Why We Love This Chicken Nachos Recipe
You’ll love this chicken nachos recipe because it balances hearty protein with cheesy goodness and zesty flavor. Every bite is layered with textures—from crispy tortilla chips to the rich creaminess of salsa con queso. What really makes this recipe shine is the homemade shredded chicken, simmered in tomato sauce and aromatic spices for a depth of flavor that’s miles beyond any store-bought version. Plus, it’s completely customizable. You can pile on your favorite toppings, from cool sour cream to spicy jalapeños, or keep it simple. No matter how you assemble it, these nachos are designed to be devoured.
Ingredients for Chicken Nachos Recipe
For the Chicken:
- 1 tablespoon vegetable oil
- 1 small onion, chopped
- 1 jalapeño pepper, chopped
- 1 pound skinless chicken breast (or chicken thighs)
- 4 cloves garlic, chopped
- 8-ounce can tomato sauce
- 2 teaspoons chili powder (or taco seasoning)
- 1 teaspoon Mexican oregano
- ½ teaspoon cumin
- Salt and pepper, to taste
For the Chicken Nachos:
- 12-ounce bag tortilla chips
- 15-ounce jar salsa con queso (use half for less cheese)
- 2 cups shredded cheddar cheese (or any melty cheese you like)
- 1-2 jalapeño peppers, thinly sliced (or serrano for more heat)
Optional Toppings:
- Guacamole
- Chopped tomato
- Fresh cilantro, chopped
- Sour cream or Mexican crema
How to Make Chicken Nachos Directions
Start by preparing your flavorful shredded chicken. Heat vegetable oil in a large pan over medium heat. Add the chopped onion and jalapeño pepper and cook them for about five minutes until softened. Then stir in the chopped garlic and cook for another minute to release its aroma.
Next, season your chicken breasts or thighs with salt and pepper and place them in the pan. Sear both sides until lightly golden, which adds flavor and seals in juices. Pour in the tomato sauce, then sprinkle in chili powder, oregano, cumin, and a bit more salt and pepper. Stir everything together.
Lower the heat, cover the pan, and let it simmer for 15 to 20 minutes. You’ll know it’s ready when the chicken becomes tender and easy to shred. Once cooked, remove the chicken and shred it using two forks. Return the shredded meat to the sauce and simmer it for a few extra minutes so it absorbs all those rich flavors.
To build the nachos, preheat your oven to 350 degrees F. Spread the tortilla chips across a large oven-safe tray or baking dish. Layer the chips with salsa con queso, followed by the shredded chicken, a generous amount of shredded cheddar cheese, and a few jalapeño slices. For the best flavor and even coverage, try assembling in layers.
Place the dish in the oven and bake for around 10 minutes, or until the cheese is fully melted and bubbly. Once out of the oven, top your nachos with guacamole, chopped tomatoes, fresh cilantro, and a drizzle of sour cream or crema. Serve immediately for the ultimate experience.
How to Serve Chicken Nachos
Chicken nachos are best served hot and fresh, right from the oven. Use a large platter or tray so everyone can dig in together, or divide into smaller portions for individual servings. They’re a standout appetizer at gatherings and make a filling main course on their own. You can serve them with extra salsa on the side or pair them with a fresh salad to balance out the richness. These nachos also go great with chilled beverages or fresh limeade to complement the spicy and cheesy flavors.
If you’re serving a crowd, keep a second batch ready to go in the oven because they disappear quickly. For a personal touch, let guests customize their own toppings. From crunchy lettuce to spicy pickled onions, the possibilities are endless.
Expert Tips: Chicken Nachos
- Use rotisserie chicken to save time. If you’re in a rush, just shred store-bought rotisserie chicken and simmer it in the sauce mixture for a few minutes to soak up flavor.
- Don’t overload the chips. While it’s tempting to pile everything on, too much can make the chips soggy. Use layers and balance your toppings.
- Line your baking tray. Prevent sticking and make clean-up easier by lining the tray with parchment paper or foil before assembling.
- Use freshly shredded cheese. It melts more evenly than pre-packaged shredded cheese, which often contains anti-caking agents.
- Spice it up. Swap jalapeños for serrano peppers or sprinkle with crushed red pepper flakes if you want extra heat.
How to Store Chicken Nachos
While nachos are best fresh, you can store leftovers for later. Place any remaining chicken and chips (without the toppings) in an airtight container and refrigerate for up to two days. The chips may soften, but you can reheat them in the oven to restore some crispness. Toppings like sour cream and guacamole should be added fresh when serving again.
If you’re planning ahead, store the cooked chicken separately and assemble the nachos just before baking. This keeps the textures crisp and flavors vibrant.
Variations of Chicken Nachos
- BBQ Chicken Nachos: Swap the tomato sauce and spices for your favorite barbecue sauce. It gives the chicken a smoky, sweet twist.
- Buffalo Chicken Nachos: Toss the shredded chicken in buffalo sauce instead of tomato-based sauce. Top with blue cheese crumbles and serve with ranch dressing.
- Vegetarian Nachos: Replace the chicken with seasoned black beans, corn, and bell peppers for a meat-free version packed with color and nutrients.
- Breakfast Nachos: Use scrambled eggs, sausage (or plant-based protein), and cheese for a morning twist. Serve with salsa and avocado slices.
- Tex-Mex Supreme: Add refried beans, sliced olives, diced red onions, and a sprinkle of cotija cheese for a fully loaded experience.
FAQ – Chicken Nachos Recipe
What kind of chicken works best for nachos? Boneless, skinless chicken breasts or thighs work well. Thighs offer more moisture, while breasts are leaner.
Can I make chicken nachos ahead of time? You can prepare the chicken and toppings in advance, but assemble and bake the nachos right before serving to maintain their texture.
How do I keep nachos from getting soggy? Avoid overloading chips with wet toppings and bake them until the cheese is fully melted to help seal the layers.
Can I make this recipe spicier? Yes, add extra jalapeños or swap for serrano peppers. You can also stir some hot sauce into the chicken mixture.
What are the best toppings for chicken nachos? Some favorites include guacamole, chopped tomatoes, fresh cilantro, sour cream, pickled onions, and even shredded lettuce.
Chicken Nachos
Ingredients
- 1 tablespoon vegetable oil
- 1 small onion (chopped)
- 1 jalapeño pepper (chopped)
- 1 pound skinless chicken breast (or thighs)
- 4 cloves garlic (chopped)
- 1 8-ounce can tomato sauce
- 2 teaspoons chili powder (or taco seasoning)
- 1 teaspoon Mexican oregano
- 1/2 teaspoon cumin
- to taste salt and pepper
- 12 ounces tortilla chips
- 15 ounces salsa con queso (use half for less cheese)
- 2 cups shredded cheddar cheese (or any melty cheese you like)
- 1-2 jalapeño peppers (thinly sliced) (or serrano for more heat)
- Optional Toppings Guacamole, chopped tomato, fresh cilantro, sour cream or Mexican crema
Instructions
- Heat vegetable oil in a large pan over medium heat. Add onion and jalapeño; cook for about 5 minutes until softened. Stir in garlic and cook for another minute.
- Season chicken with salt and pepper. Add to the pan and sear both sides until golden. Pour in tomato sauce, chili powder, oregano, cumin, and more salt and pepper. Stir to combine.
- Lower heat, cover, and simmer for 15 to 20 minutes until chicken is tender. Remove chicken, shred it with two forks, and return to the sauce to absorb flavors.
- Preheat oven to 350°F (175°C). Spread tortilla chips on a large oven-safe tray. Layer with salsa con queso, shredded chicken, cheddar cheese, and jalapeños.
- Bake for about 10 minutes until cheese is melted and bubbly. Top with guacamole, chopped tomatoes, cilantro, and sour cream. Serve immediately.
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