Baked homemade tortilla chips smothered in smoky salsa chicken, hearty beans, and all the best fixins, this shredded Chicken Nachos recipe does double duty as a tasty appetizer or satisfying main dish.
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Nachos: the ultimate crowd-pleaser.
Kids and adults alike will rejoice at the thought of having chicken nachos for dinner, and they won’t suspect that they’re loaded with good-for-you ingredients.
- As if that’s not enough of a win, this recipe is quick (the prep work is only 10 minutes), making it ideal for a last-minute meal (just like my Taco Pasta).
- Don’t let the simplicity fool you though! 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.
While this recipe is delicious as-is, you can adapt it however you see fit, piling on any of your favorite toppings. Or swap the chips for Sweet Potato Fries or Air Fryer French Fries for Mexican nacho fries. YUM!
5 Star Review
“I have made this soooo many times now. I always double because my family just can’t get enough. Super flavorful.”
— Theresa —
My Tips and Tricks for the Most Epic Nachos
- Pile Those Toppings High. While the chips and chicken mixture are delish on their own, the toppings are the true stars of these chicken nachos. The world (aka the nachos) is your oyster!
- 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.
- Meal Prep It. Up to 1 day in advance, prepare the shredded chicken as directed (through Step 2). Refrigerate the mixture in an airtight storage container until you’re ready to finish the recipe. You can also bake the chips up to 1 day in advance. Store them in a ziptop bag at room temperature.
How to Make Chicken Nachos
Cook the Chicken. Watch as it absorbs all those delicious flavors!
Shred the Chicken. Add the pinto beans.
Cut the Tortillas. I cut mine into 6 wedges.
Bake the Chips. Let them cool.
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. ENJOY!
The Best Chicken Nacho Toppings
- Avocado. Sliced avocado is wonderful, but adding some homemade guacamole would be next-level scrumptious.
- Cilantro. Fresh and delicious!
- Jalapeño. Dial up the heat with some sliced jalapeño or Pickled Jalapeños.
- 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.
Chicken Nachos
Prep: 10 minutes
Cook: 30 minutes
Total: 40 minutes
Servings: 4 servings
Chicken nachos with toppings galore makes for an epic meal! Cheesy and crispy with chicken and beans, baked on a sheet pan to keep it easy.
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Ingredients
For the Chicken:
- 1 ¼ pounds boneless, skinless chicken thighs or breasts
- 1 (16-ounce) jar prepared salsa choose mild, medium or spicy, depending upon your heat preference
- 1 tablespoon ground cumin
- ½ to 1 teaspoon ground chipotle chili pepper 1 teaspoon will have more of a kick
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- 1 teaspoon kosher salt
- ¼ cup water
- 1 (14.5-ounce) can low sodium pinto beans rinsed and drained
For the Baked Tortilla Chips (or swap your favorite store bought tortilla chips):
- 8 yellow corn tortillas
- Cooking spray
- ½ teaspoon kosher salt
For Topping:
- 6 ounces Mexican blend cheese
- Other desired nacho fixin’s: chopped green onions, sliced black olives, sliced jalapenos, cilantro, diced avocados, diced fresh tomatoes, nonfat plain Greek yogurt or sour cream
Instructions
- Place the chicken, salsa, cumin, chipotle chili, oregano, garlic powder, salt, and water in a medium saucepan. Stir to combine, then bring to a gentle simmer. Partially cover the pot, then simmer for 12 to 14 minutes, until the chicken is cooked through (it should reach 165°F on an instant read thermometer). Halfway through, use a large spoon to turn the chicken over and spoon some of the salsa mixture over the top.
- With two forks, shred the chicken on a cutting board (or directly in the pot). Stir it back into the salsa mixture. Stir in the pinto beans. Let simmer for 2 minutes, stirring often, until hot and slightly thickened.
- Bake the chips: Preheat your oven to 350°F. Cut each tortilla into 6 wedges (I cut mine in half, then slice each half into three evenly sized wedges), then arrange in a single layer on two ungreased baking sheets.
- Bake for 6 minutes, then with tongs (or quickly and carefully with your fingers), flip the chips. Lightly coat with cooking spray and sprinkle with salt. Rotate the pans between the top and bottom racks, then bake the chips an additional 6 to 9 minutes, until they are just beginning to turn golden. Remove from the oven and let cool. Turn the oven to broil.
- Arrange the cooled tortilla chips on an oven-proof serving platter or pile all of them onto a single baking sheet. Spoon the chicken and bean mixture over the chips. Sprinkle with cheese, then place under the broiler for a few minutes, until the cheese is melted and bubbly. Remove from oven, then sprinkle with any additional desired nacho toppings. Enjoy immediately.
Notes
- 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. Store the tortilla chips in an airtight storage container at room temperature.
- TO REHEAT: Rewarm nachos on a baking sheet in the oven at 350°F or in the microwave.
- 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.
Nutrition
Serving: 1(of 4) without additional toppingsCalories: 522kcalCarbohydrates: 50gProtein: 50gFat: 15gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 117mgPotassium: 1284mgFiber: 11gSugar: 6gVitamin A: 939IUVitamin C: 5mgCalcium: 643mgIron: 4mg
Just made this tonight & it was so good!! The chicken & beans could be used to make so many different dishes too.