If there’s one dish that quietly steals the spotlight at every party or weeknight dinner, it’s Chicken Nachos. Piled high with juicy, flavorful chicken, gooey cheese, crunchy corn chips, and a burst of fresh toppings, this crowd-pleaser is both ridiculously easy and endlessly customizable. Whether you’re feeding four or a hungry crowd, Chicken Nachos are always the first to disappear!
Why You’ll Love This Recipe
- Ultimate Flavor Bomb: Savory spiced chicken, bold cheese, and zesty toppings join forces for irresistible nachos in every bite.
- No-Fuss, All Fun: Ready in under 30 minutes, Chicken Nachos deliver maximum enjoyment with minimum effort.
- Great for Sharing (or Not!): You can double the batch for game day, or make a cozy pan just for two—it’s totally up to you.
- Customizable Endlessly: Swap proteins, pile on veggies, or tweak the spice—these nachos happily suit any craving or dietary need.
Ingredients You’ll Need
The magic of these Chicken Nachos is all about smart, simple ingredients. A handful of pantry staples and a few fresh touches come together to make every layer pop with flavor, crunch, and creamy goodness.
- Corn Chips: Choose sturdy, lightly salted chips that can handle all the toppings—no one wants a soggy nacho!
- Shredded Chicken: Juicy, seasoned chicken thighs or breasts deliver meaty bites and absorb all the bold spices beautifully.
- Cheese (cheddar or Monterey Jack): Pick one (or mix both!) for that melty, stretchy, super-flavorful blanket on top.
- Quick Guacamole: Creamy avocados, fresh lime, and cilantro add a bright, fresh contrast to the hot nachos.
- Sour Cream: A cool, tangy swirl makes every bite more luscious—it’s the classic finishing touch.
- Cilantro & Jalapeños: Herbaceous cilantro and a kick of jalapeño bring a fresh, vibrant punch to the whole dish.
- Nacho Meat Seasoning: Garlic, onion, paprika, cumin, and a hint of lime infuse the chicken with that irresistible fiesta flavor.
- Chicken Broth, Olive Oil & Tomato Paste: These create a saucy, rich chicken mixture that keeps nachos moist and full of taste.
- Optional Toppings: Think extra jalapeños, sliced radishes, or even some quick-pickled onions—get creative!
Variations
Part of the pure joy of Chicken Nachos is how you can bend the recipe to fit whatever you have on hand (or whatever you’re craving tonight). Don’t be afraid to switch things up—these nachos love a little personal flair!
- Vegetarian Nachos: Skip the chicken and use black beans or sautéed veggies for a hearty, plant-based version.
- Spicy Kick: Add more cayenne, hot sauce, or a generous handful of pickled jalapeños if you crave the heat.
- Dairy-Free: Use your favorite vegan cheese and dairy-free sour cream to enjoy all the nacho action without the dairy.
- Loaded Nachos: Go all-out and pile on extras like corn, black olives, pico de gallo, or even some crushed tortilla chips on top for texture.
How to Make Chicken Nachos
Step 1: Marinate and Cook the Chicken
Start by stirring together your homemade nacho seasoning with a splash of chicken broth to make a fragrant, loose paste. Toss the chicken thighs or breasts in this spicy, citrusy mixture and let them soak up all those bold flavors while you prepare the other ingredients. Pan-sear the chicken until golden—don’t worry if it’s slightly undercooked inside, it’ll finish later.
Step 2: Simmer and Shred
Deglaze the hot pan with the remaining chicken broth, tomato paste, and a pinch of sugar, scraping up all those tasty caramelized bits. Shred the cooked chicken with forks (or chop it up), then return it to the simmering skillet to soak up that rich, punchy sauce. Let it cook down until everything is thick, moist, and incredibly aromatic.
Step 3: Make Quick Guacamole
While the chicken simmers, mash ripe avocado with lime juice and chopped cilantro for the fastest, brightest guac ever. Season it to taste with salt and pepper—keep it rustic and chunky or super-smooth, just the way you like it.
Step 4: Assemble the Nachos
Preheat your oven and layer half of the corn chips on a baking tray. Spoon over half the juicy chicken and sprinkle with plenty of cheese. Repeat with the remaining chips, chicken, and cheese for those perfect gooey, melty layers that everyone fights over at the table!
Step 5: Bake and Garnish
Bake until everything is bubbling and the cheese is beautifully golden (about 7 minutes). As soon as they emerge hot and irresistible, shower your nachos with fresh cilantro, sliced jalapeños, and big dollops of the quick guacamole and sour cream. Serve immediately, and listen for the happy crunch around the table!
Pro Tips for Making Chicken Nachos
- Chip Choice Matters: Use thick, sturdy corn chips to avoid any nacho “meltdowns” under all that juicy chicken and cheese.
- Freshly Shred Your Chicken: Shred the chicken while it’s warm so it absorbs every drop of sauce—and don’t skip that extra simmer for maximum flavor.
- Build in Layers: Layering chips, chicken, and cheese ensures every bite has the perfect balance of crunch, meat, and melty cheese.
- Serve Immediately: Chicken Nachos are at their euphoric best hot and fresh from the oven, so have your toppings ready before you bake!
How to Serve Chicken Nachos
Garnishes
Go all out with your garnishes! Big spoons of guacamole and sour cream are a must, while fresh cilantro leaves and sliced jalapeños add color and a kick. For a little extra zing, scatter on quick-pickled onions or a squeeze of fresh lime—your Chicken Nachos will look as lively as they taste!
Side Dishes
These nachos are a meal all on their own, but they also play well with others. A crisp green salad, creamy refried beans, or a tangy corn salad can help round out the plate. If you’re serving a crowd, a pitcher of chilled margaritas on the side wouldn’t hurt, either!
Creative Ways to Present
For casual nights, just serve Chicken Nachos straight from the tray or skillet for the ultimate communal feast. Hosting a party? Build a platter of nacho “stacks” on individual plates, or offer a make-your-own nacho bar with bowls of toppings for a playful twist!
Make Ahead and Storage
Storing Leftovers
If you have leftovers (I’ll be genuinely surprised!), transfer them to an airtight container once completely cooled. The corn chips will lose some crunch, but you can revive them a bit with reheating. Store the chicken and chips together for up to 2 days, but keep any fresh toppings separate for best results.
Freezing
It’s best to freeze only the prepared chicken mixture, not the fully assembled nachos. The chicken freezes beautifully—portion it out in ziplock bags and freeze for up to 2 months. When nacho cravings strike, simply thaw, reheat, and build fresh!
Reheating
Spread leftovers out on a baking tray and reheat in the oven at 350°F (180°C) for about 7-10 minutes, or until the cheese is bubbling again. The chips will crisp up a bit, and the chicken will be piping hot. Freshen things up with new garnishes and an extra squeeze of lime for “next day” magic!
FAQs
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Can I use store-bought rotisserie chicken for Chicken Nachos?
Absolutely! Shred the meat and toss it in the homemade nacho seasoning paste to infuse flavor. Sear it briefly in a skillet to reheat and get a golden edge before assembling your nachos as usual.
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What’s the best cheese for Chicken Nachos?
Monterey Jack has a mild flavor and melts beautifully, but cheddar, Colby, and pre-shredded Mexican blends all work brilliantly. Use what you love—a combo is even better for a deeper flavor!
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Can I make Chicken Nachos ahead of time for a party?
You can prep the seasoned chicken mixture and guacamole in advance (keep the guac covered and chilled to avoid browning). Assemble and bake the nachos just before serving so the chips stay crisp and the cheese is melty and fresh.
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How do I keep Chicken Nachos from getting soggy?
Layer the chips gently, use sturdy chips, and bake just until the cheese melts—don’t overload with sauce. Serve immediately for the absolute best crunch (and happy faces)!
Final Thoughts
If you’ve never made Chicken Nachos from scratch, you’re in for a treat. This recipe is pure fun and flavor from start to finish—perfect for sharing with friends, family, or just indulging solo. Give it a go, and I guarantee: nacho night will never be the same again!
Print
Chicken Nachos Recipe
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Baking
- Method: Oven
- Cuisine: Mexican
Description
Delicious and easy Chicken Nachos recipe that is perfect for a family-friendly dinner or game day snack. Loaded with seasoned chicken, gooey cheese, and topped with quick guacamole, these nachos are sure to be a hit!
Ingredients
Nachos
- 250g / 8 oz tortilla or plain corn chips (Note 1)
- Shredded chicken for nachos , recipe follows
- 250g / 8 oz (2.5 cups) shredded cheddar or Monterey Jack cheese (Note 2)
- Quick guacamole , recipe follows
- Toppings: Sour cream, Coriander / cilantro leaves, Jalapeno , sliced or chopped
Chicken for Nachos
- 700 g / 1.2 lb chicken thighs or breast , skinless boneless (Note 3)
- 1.5 tbsp olive oil
- 2 tbsp tomato paste
- 2 tsp sugar
- 1 cup (250ml) chicken broth, separated (liquid stock)
Homemade Nachos Meat Seasoning
- 3 tbsp lime juice (Note 4)
- 1 tbsp olive oil
- 2 garlic cloves , minced
- 2 tsp EACH garlic powder, onion powder, dried oregano
- 3 tsp EACH cumin powder, paprika
- 1/2 tsp cayenne pepper (optional)
- 1/2 tsp salt and pepper , each
Quick Guacamole
- 2 avocados , medium
- 3 tbsp coriander/cilantro , roughly chopped
- 2 tbsp lime juice (1 large)
Instructions
- Chicken for Nachos Place Nachos Seasoning ingredients in a bowl. Add 2 tbsp of the chicken broth and mix to form a loose paste. Add chicken, turn to coat in paste. Heat oil in a large skillet over medium high heat. Cook chicken for 3 minutes on each side (reserve paste left in bowl). Remove chicken into a shallow dish. Return skillet to stove. Add remaining chicken broth, tomato paste, sugar and scrape in any paste left in the bowl. Mix to dissolve, scraping base of pan, and bring to simmer. Meanwhile, shred chicken with forks, or chop (don’t worry if raw inside). Return chicken into sauce, toss and simmer for 3 minutes until sauce reduces down to a thick sauce. Adjust salt to taste. Keep warm.
- Quick Guacamole Place ingredients in a bowl. Use potato masher to mash to desired consistency. Adjust salt and pepper to taste.
- Nachos Preheat oven to 180C/350F. Place half the corn chips slightly overlapping on a tray. Top with half the (warm) chicken and cheese. Top with remaining chips and cheese. Bake 7 minutes or until cheese is melted and bubbly. Garnish with coriander/cilantro and jalapeño. Serve immediately with quick Guacamole and sour cream.
Notes
- Corn Chips – use sturdy chips that can hold up to the weight of all the toppings! I like lightly salted or even unsalted – I find full salt corn chips too salty with all the toppings and cheese. Favourites – Natures Earth from Harris Farms, Tostitos lightly salted Tortilla Chips and Macro Organic Corn Chips (latter 2 from Woolies, Coles). But Doritos and other mainstream brands will do in a pinch!
- Cheese – my favourite cheese for Nachos is Monterey Jack* (see post for more info). Cheddar, tasty cheese, Colby and shredded Mexican Cheese* blends are also firm faves, but any melting cheese will do here. I skip mozzarella because it doesn’t have as much flavour as other cheese. *Australia – Get these at Costco
- Precooked meat – make this with any shredded or diced precooked chicken or other meat (eg Carnitas) that’s not overly seasoned with other flavours as follows: Make seasoning paste per recipe, toss through cooked meat, then sear lightly in the pan to reheat and make a bit golden. Remove from pan, and proceed with recipe as written. If precooked meat is already well seasoned, scale back the salt & spices in this recipe slightly (use recipe scaler at top of recipe card)
- Lime juice – loads of sub options here, just need something to help make a loose paste that adds either sour OR sweet. Lemon juice, cider vinegar, rice vinegar, or even orange or apple juice, or other plain fruit juice (can’t taste it at the end). If using a fruit juice can probably skip sugar in sauce. Last resort – just add tiny splash of water.
Nutrition
- Serving Size: 1 serving
- Calories: 754 cal
- Sugar: 4g
- Sodium: 1066mg
- Fat: 44g
- Saturated Fat: 6g
- Carbohydrates: 56g
- Fiber: 10g
- Protein: 37g
- Cholesterol: 142mg
