Chicken Nachos

Baked homemade tortilla chips smothered in a smoky salsa chicken, hearty beans, and all the best fixin’s, this shredded Chicken Nachos recipe does double duty as either a tasty appetizer or satisfying entrée.

Why You’ll Love This Homemade Nachos Recipe

• Incredibly Versatile. While this recipe is delicious as is, you can adapt it however you see fit. You could use the shredded chicken and beans as a tasty filling for burritos (see Vegetarian Burritos for inspo), add them to quesadillas, or serve them with rice for a spin on a Chipotle Bowl. Or swap the chips for Sweet Potato Fries or Air Fryer French Fries for Mexican nacho fries. YUM!
• Family-Friendly Dinner. Who doesn’t love the idea of chips for dinner? Kids and adults alike will rejoice at the thought of having nachos, and they won’t suspect that they’re loaded with nutritious ingredients. Plus, this recipe is quick (the prep work is only 10 minutes), making it ideal for a last-minute meal (just like my Taco Pasta).
• Exceptionally Delicious. Don’t let the simplicity or bland nachos of days past fool you, these chicken nachos are a masterpiece of textures and flavors! The shredded chicken is fall-apart tender, the flavor of the salsa with the spices is outstanding, and the creamy pinto beans blended with the cheese are pure pleasure.

How to Make Chicken Nachos

The Ingredients

• Chicken. Tender, succulent, spice-infused chicken is the crown jewel of these nachos. You can use chicken breast or chicken thighs.
• Salsa. Adds flavor and moisture to the chicken mixture. You can use any store-bought salsa you enjoy.
• Spices. A blend of cumin, chipotle chili pepper, oregano, garlic powder, salt, and pepper. It’s earthy, spicy, and full of rich flavor.

• Pinto Beans. Cooked in the same liquid as the chicken, salsa, and spices, the beans become incredibly creamy and flavorful. The beans add filling fiber and protein to the nachos.
• Tortilla Chips. Homemade tortilla chips are incredibly simple to make, healthier than store-bought, and equally as delicious. All it takes are corn tortillas, cooking spray, and salt. Easy peasy!

The Directions

1. Cook the Chicken. Watch as it absorbs all those delicious flavors!

2. Shred the Chicken. Add the pinto beans.

3. Cut the Tortillas. I cut mine into 6 wedges.

4. Bake the Chips. Let them cool.

5. Broil the Nachos. Top the chips with the chicken mixture and cheese, then broil for a few minutes. Remove the chips from the oven and add any other desired toppings. DIG IN!

The Best Chicken Nachos Toppings

What to put on your nachos is a personal preference, but here are a few of my favorite ideas:

• Avocado. Sliced avocado is wonderful, but adding some homemade guacamole would be next-level scrumptious.
• Cilantro. Fresh and delicious!
• Jalapeno. Dial up the heat with some sliced jalapeno!
• Sour Cream. You can also use Greek yogurt for your cool and creamy element.
• Salsa. Use whichever kind you most enjoy.
• Onions. Try Quick Pickled Onions for a briny twist.
• Pico de Gallo. Pico de gallo or sliced cherry tomatoes would be delightful.
• Queso. For the cheese lovers! A drizzle of Vegan Queso would be tasty.

Storage Tips

• To Store. Refrigerate leftover nachos in an airtight storage container for up to 2 days. If possible, store the toppings separately from the tortilla chips.
• To Reheat. Rewarm nachos on a baking sheet in the oven at 350 degrees F. Use fresh chips if possible.
• To Freeze. Freeze the chicken mixture only in an airtight, freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating. You can also freeze any unused corn tortillas. 

What to Serve with Chicken Nachos

Serve your Mexican chicken nachos with any of your favorite Mexican-inspired side dishes. Here are a few ideas.

• Corn Dip. A side of Mexican Corn Dip would be delish!
• Margarita. We can’t forget a margarita! This Spicy Margarita and Skinny Margarita are perfect and refreshing.
• Veggies. To make these nachos an even more nutritious meal, pair them with a side of Air Fryer Cauliflower or Grilled Corn.
• Salad. Grilled Corn Salad and Black Bean Corn Salad are tasty side dishes for these nachos.

Recommended Tools to Make this Recipe

• Baking Sheet. Ideal for making these chicken nachos.
• Saucepan. My go-to tool for making shredded chicken on the stovetop.
• Instant Read Thermometer. You’ll know exactly when your chicken is done cooking with this handy tool.

Recipe Tips and Tricks

• Pile Those Toppings High. While the chips and chicken mixture are quite scrumptious on their own, the toppings are the true stars of these chicken nachos. The world (aka the nachos) is your oyster! See my favorite toppings listed in the blog post above for ideas.
• Don’t Let the Chips Burn! Keep a close eye on your homemade tortilla chips, as things can escalate quickly. When you see them turn golden, go ahead and remove them.
• Spread the Love. When adding your chicken mixture and cheese to the chips, try your best to spread them evenly amongst all the chips. Not only do we want every chip to be as tasty as the rest, but big globs of the chicken mixture could cause the chips to become soggy.

More Mexican-Inspired Recipes

Main Dishes

Mexican Chicken and Rice

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Seafood

Mexican Shrimp

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Casseroles

Mexican Casserole

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