Baked homemade tortilla chips smothered in smoky salsa chicken, hearty beans, and all the best fixin’s, this shredded Chicken Nachos recipe does double duty as a tasty appetizer or satisfying main dish.
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!
Key Ingredients
You’ll find the full list of ingredients in the recipe card below, but here are some notes to keep in mind.
- 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.
- Tortilla Chips. Homemade tortilla chips are simple to make and much tastier than store-bought. If you prefer, you can swap the homemade chips for your favorite store-bought tortilla chips.
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 —
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!
Meal Prep Tip
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.
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.
Recipe Tips and Tricks
- 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.
