Name: Chicken Nachos
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Tex-Mex
Ingredients: 250g / 8 oz tortilla or plain corn chips; Shredded chicken (recipe follows); 250g / 8 oz (2.5 cups) shredded cheddar or Monterey Jack cheese; Quick guacamole (recipe follows); Toppings: Sour cream, cilantro leaves, sliced or chopped jalapeño; For the Shredded Chicken:; 700g / 1.2 lb chicken thighs or breasts, skinless and boneless; 1 ½ tbsp olive oil; 2 tbsp tomato paste; 2 tsp sugar; 1 cup (250ml) chicken broth, divided; For the Nachos Meat Seasoning:; 3 tbsp lime juice; 1 tbsp olive oil; 2 garlic cloves, minced; 2 tsp garlic powder; 2 tsp onion powder; 2 tsp dried oregano; 3 tsp cumin powder; 3 tsp paprika; ½ tsp cayenne pepper (optional); ½ tsp salt; ½ tsp pepper; For the Quick Guacamole:; 2 medium avocados; 3 tbsp cilantro, roughly chopped; 2 tbsp lime juice (from 1 large lime)

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These Chicken Nachos are loaded with crispy tortilla chips, juicy shredded chicken, melted cheese, and all the best Tex-Mex toppings! Whether you’re hosting a game day party or enjoying a cozy evening at home, these nachos are sure to become your new favorite snack or meal.

Why You’ll Love This Recipe

This Chicken Nachos recipe takes nachos to the next level with a flavorful, seasoned shredded chicken that’s smothered in melty cheese and complemented by the perfect toppings. The crispy tortilla chips provide the perfect base, while the creamy guacamole, sour cream, and fresh cilantro balance out the rich and savory flavors. It’s an easy, customizable dish that’s ideal for sharing or enjoying solo—because who can resist the cheesy, savory goodness of nachos? Chicken Nachos

Ingredients

For the Nachos:

250g / 8 oz tortilla or plain corn chips
Shredded chicken (recipe follows)
250g / 8 oz (2.5 cups) shredded cheddar or Monterey Jack cheese
Quick guacamole (recipe follows)
Toppings: Sour cream, cilantro leaves, sliced or chopped jalapeño

For the Shredded Chicken:

700g / 1.2 lb chicken thighs or breasts, skinless and boneless
1 ½ tbsp olive oil
2 tbsp tomato paste
2 tsp sugar
1 cup (250ml) chicken broth, divided

For the Nachos Meat Seasoning:

3 tbsp lime juice
1 tbsp olive oil
2 garlic cloves, minced
2 tsp garlic powder
2 tsp onion powder
2 tsp dried oregano
3 tsp cumin powder
3 tsp paprika
½ tsp cayenne pepper (optional)
½ tsp salt
½ tsp pepper

For the Quick Guacamole:

2 medium avocados
3 tbsp cilantro, roughly chopped
2 tbsp lime juice (from 1 large lime)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

For the Chicken:

Mix the Nachos Meat Seasoning ingredients in a bowl. Add 2 tbsp of chicken broth and stir to form a loose paste.
Coat the chicken in the paste, then heat oil in a large skillet over medium-high heat. Cook the chicken for 3 minutes on each side, then remove it from the skillet and place it in a shallow dish.
Return the skillet to the stove and add the remaining chicken broth, tomato paste, sugar, and the paste left in the bowl. Stir and bring to a simmer.
Shred the chicken with forks (don’t worry if it’s a little raw inside), then return it to the sauce and toss. Let it simmer for 3 minutes until the sauce thickens. Adjust salt to taste and keep the chicken warm.

For the Guacamole:

Mash the avocados with a potato masher in a bowl. Add the cilantro, lime juice, and season with salt and pepper to taste.

For the Nachos:

Preheat the oven to 350°F (180°C).
On a tray, spread half of the tortilla chips, slightly overlapping. Top with half of the warm shredded chicken and shredded cheese.
Add the remaining chips, then top with the remaining chicken and cheese. Bake for 7 minutes, or until the cheese is melted and bubbly.
Garnish with cilantro and jalapeño slices. Serve immediately with quick guacamole and sour cream on the side.

Servings and Timing

Servings: 4
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes

Storage/Reheating

While nachos are best served fresh, you can store leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, spread the nachos on a baking sheet and heat them in the oven at 350°F (175°C) for about 5-10 minutes until the cheese is re-melted. It’s best to reheat the chicken separately and add it back on top before serving.

FAQs

Can I use chicken breast instead of thighs?

Yes, you can use chicken breast instead of thighs. Just be sure to adjust the cooking time, as chicken breasts may cook a little faster.

Can I use a different type of cheese?

Absolutely! Feel free to use your favorite cheese blend. Some options include mozzarella, pepper jack, or a spicy cheddar blend for extra heat.

Can I make the chicken ahead of time?

Yes, the seasoned chicken can be cooked and shredded ahead of time. Store it in an airtight container in the refrigerator for up to 3 days and use it when ready to assemble the nachos.

How can I make the nachos spicier?

For more heat, you can add diced jalapeños on top before baking or sprinkle some chili powder or cayenne pepper on the chips before assembling.

Can I use store-bought guacamole?

Of course! If you’re short on time, feel free to use store-bought guacamole instead of making your own.

Can I add other toppings to the nachos?

Yes, nachos are incredibly customizable! Add ingredients like diced tomatoes, black olives, red onions, or shredded lettuce for extra freshness and flavor.

Can I make these nachos vegetarian?

Yes! You can easily make this dish vegetarian by replacing the chicken with black beans or sautéed vegetables like bell peppers, zucchini, and corn.

Can I use different types of chips?

While tortilla chips are the classic choice, you can also use sweet potato chips, pita chips, or even vegetable chips for a unique twist.

Can I bake the nachos in a casserole dish instead of a tray?

Yes, a casserole dish works just as well! Just make sure it’s large enough to layer the chips and toppings evenly.

Can I freeze the chicken for later use?

Yes, the seasoned shredded chicken can be frozen for up to 3 months. Thaw it overnight in the fridge before using it for nachos or any other dish.

Conclusion

Chicken Nachos are the perfect combination of crispy chips, savory shredded chicken, gooey cheese, and refreshing toppings. This easy-to-make dish is a great choice for a quick snack, dinner, or party appetizer that’s sure to please a crowd. With a little prep and the right ingredients, you’ll have a delicious Tex-Mex meal that’s hard to beat!

Chicken Nachos

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Author: Emma
Total Time: 25 minutes
Yield: 4 servings
Diet: Gluten Free

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Description

Crispy tortilla chips loaded with juicy shredded chicken, melted cheese, and all the best Tex-Mex toppings, making this dish your new favorite way to enjoy nachos!

Instructions

For the Chicken: Mix the Nachos Meat Seasoning ingredients in a bowl. Add 2 tbsp of chicken broth and stir to form a loose paste.
Coat the chicken in the paste, then heat oil in a large skillet over medium-high heat. Cook the chicken for 3 minutes on each side, then remove it from the skillet and place it in a shallow dish.
Return the skillet to the stove and add the remaining chicken broth, tomato paste, sugar, and the paste left in the bowl. Stir and bring to a simmer.
Shred the chicken with forks (don’t worry if it’s a little raw inside), then return it to the sauce and toss. Let it simmer for 3 minutes until the sauce thickens. Adjust salt to taste and keep the chicken warm.
For the Guacamole: Mash the avocados with a potato masher in a bowl. Add the cilantro, lime juice, and season with salt and pepper to taste.
For the Nachos: Preheat the oven to 350°F (180°C).
On a tray, spread half of the tortilla chips, slightly overlapping. Top with half of the warm shredded chicken and shredded cheese.
Add the remaining chips, then top with the remaining chicken and cheese. Bake for 7 minutes, or until the cheese is melted and bubbly.
Garnish with cilantro and jalapeño slices. Serve immediately with quick guacamole and sour cream on the side.

Notes

You can adjust the spiciness by adding or omitting cayenne pepper in the seasoning mix.
For an extra layer of flavor, add a squeeze of lime juice over the nachos before serving.
Store any leftover chicken and guacamole separately in the refrigerator for up to 3 days.

Prep Time: 15 minutes
Cook Time: 10 minutes
Category: Appetizer
Method: Baking
Cuisine: Tex-Mex