Chicken Nachos

Why You’ll Love This Recipe

I love how versatile and satisfying these nachos are. The chicken is seasoned with a homemade spice mix that packs a punch, simmered until tender in a rich tomato-chicken broth sauce. I layer the chicken over sturdy tortilla chips with plenty of cheese and bake it until bubbly. The best part? I can make everything ahead of time and just assemble when I’m ready to serve. Add sour cream, guacamole, jalapeños, or anything I like—it’s fully customizable.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Nachos
250 g tortilla or plain corn chips
Shredded chicken (see below)
250 g shredded cheddar or Monterey Jack cheese
Sour cream, cilantro, jalapeños for topping

Chicken for Nachos
700 g boneless, skinless chicken thighs or breasts
1.5 tbsp olive oil
2 tbsp tomato paste
2 tsp sugar
1 cup chicken broth (divided)

Homemade Nacho 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
1/2 tsp cayenne pepper (optional)
1/2 tsp salt
1/2 tsp black pepper

Quick Guacamole
2 medium avocados
3 tbsp chopped cilantro
2 tbsp lime juice

Directions

Make the Chicken:

1. I start by mixing the nacho seasoning ingredients in a bowl, adding 2 tbsp of the chicken broth to form a loose paste.

2. I coat the chicken in the paste and let it sit while I heat oil in a large skillet over medium-high heat.

3. I cook the chicken for about 3 minutes on each side, then transfer it to a dish and shred it using two forks (it’s fine if it’s still a little pink inside at this stage).

4. In the same skillet, I pour in the remaining broth, tomato paste, sugar, and leftover paste from the bowl. I stir everything together and bring it to a simmer.

5. I return the shredded chicken to the pan and cook for another 3 minutes until the sauce reduces and clings to the meat. Then I keep it warm.

Make the Guacamole:

1. In a bowl, I mash the avocados with lime juice and chopped cilantro, then season to taste with salt and pepper.

Assemble and Bake Nachos:

1. I preheat the oven to 180°C (350°F).

2. On a baking tray, I spread half the corn chips, top them with half the chicken and cheese, then repeat with another layer of chips, chicken, and cheese.

3. I bake for about 7 minutes, or until the cheese is fully melted and bubbling.

Serve:
I garnish the nachos with cilantro and sliced jalapeños, then serve immediately with the guacamole and a generous dollop of sour cream.

Servings and Timing

This recipe serves 4 hungry people—or more if I’m serving it as a snack or starter.
Prep time: 15 minutes
Cook time: 10 minutes
Total time: 25 minutes

Variations

Here are a few ways I switch things up:

• Use leftover rotisserie chicken to save time—just toss it in the seasoning paste and warm it in the sauce.

• Swap out the chicken for ground beef, pulled pork, or black beans for a vegetarian option.

• Try a mix of cheddar and pepper jack for a spicier cheese pull.

• Add toppings like diced tomatoes, corn, pickled onions, or shredded lettuce for extra texture and flavor.

Storage/Reheating

I keep any leftover chicken in the fridge for up to 3 days. The nachos themselves are best eaten fresh, but if I do have leftovers, I reheat them in the oven to crisp up the chips again. I don’t recommend microwaving—soggy chips are no fun.

FAQs

Can I use store-bought rotisserie chicken?

Yes, I often do. I just shred the meat, toss it with the seasoning paste, and quickly sear it in the pan with the sauce to heat it through and build flavor.

What kind of chips should I use?

I go for thick, sturdy tortilla chips that won’t collapse under the toppings. Lightly salted or unsalted ones work best to balance out the richness of the cheese and chicken.

Can I make this ahead?

Absolutely. I prep the chicken and guacamole ahead of time. When it’s time to serve, I just layer and bake the nachos fresh so the chips stay crispy.

What cheese melts best for nachos?

Monterey Jack is my favorite for its creamy melt and mild flavor. I also like cheddar or Mexican cheese blends. I avoid mozzarella—too mild for nachos.

How do I keep nachos from getting soggy?

I make sure my chicken is warm but not overly wet when layering. Baking the nachos right before serving and using sturdy chips helps keep everything crisp.

Conclusion

These Chicken Nachos are everything I want in a comfort food—crunchy, cheesy, spicy, and packed with flavor. Whether I’m sharing with friends or just treating myself, this dish hits every note. It’s easy to prep, easy to customize, and guaranteed to be devoured fast.

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