Chicken Nachos

What is more comforting than digging into a cheesy platter of chicken nachos? This dish layers crunchy tortilla chips, pepper jack cheese, black beans, sour cream, pickled jalapenos, fresh herbs and loads of spices. You’ll want to prep a batch or two as the ideal finger food for filling up a large crowd, so save this recipe and pull it out for game days, parties or just a fun snacky weeknight dinner with family. What’s more, this chicken nachos recipe is customizable, so you can garnish it with all kinds of delicious toppings, as you wish.

Ingredients for Chicken Nachos

• Peppers: We saute sweet red and green peppers in oil until they’re softened.
• Black beans and seasonings: We also saute the black beans, in this case with minced garlic, dried oregano and ground cumin.
• Chicken: We rely on shredded rotisserie chicken to save a little time when making these nachos. 
• Lime juice: To season the chicken, we combine lime juice, salt and pepper.
• Tortilla chips: We recommend choosing tortilla chips that are crunchy and not too thin, so they don’t get soggy with all the toppings layered over them.
• Toppings: We layer pepper jack cheese, sliced green onions, cilantro, sour cream and (optional) diced pickled jalapeno peppers onto these nachos.

Directions

Step 1: Saute the peppers

In a large skillet, saute the peppers in 1-1/2 teaspoons of the oil for three minutes or until tender, then transfer them to a small bowl.

Step 2: Saute the black beans

In the same skillet, saute the black beans, garlic, oregano and cumin in the remaining 1-1/2 teaspoons of oil for three minutes or until heated through.

Step 3: Season the chicken

Combine the chicken with the lime juice, salt and pepper.

Step 4: Layer the nachos

Preheat the oven to 350°F. In a greased 13×9-inch baking dish, layer half each of the tortilla chips, pepper mixture, bean mixture, chicken, cheese, onions and cilantro. Repeat the layers.

Step 5: Bake the nachos

Bake the nachos, uncovered, for 15 to 20 minutes or until heated through. Serve them immediately, topped with sour cream and, if desired, pickled jalapenos.

Chicken Nacho Variations

• Try a different protein: Instead of shredded rotisserie chicken, try sauteing ground beef and tossing it in these nachos.
• Top them with queso: For a creamy and savory addition, top the chicken nachos with a creamy queso. (Psst: If you’re in a homemade mood, here’s a delicious recipe for queso dip.)
• Garnish them with salsa: Drizzle salsa on top to cut the richness of the cheese and sour cream layered on these chicken nachos.

How to Store Chicken Nachos

First, allow the nachos to cool and come to room temperature. Then, depending on how much is left, divide the leftovers into smaller portions and store them in an airtight container in the refrigerator for three to four days.

Can you make this recipe for chicken nachos ahead of time?

You can certainly prepare the toppings for these chicken nachos ahead of time, but we recommend baking this dish right before you serve it. For a fun extra, create a nacho bar with different toppings for your guests to savor.

Can you freeze these chicken nachos?

We do not recommend freezing this chicken nacho recipe because once the nachos thaw out, they will taste soggy and the flavor won’t be as good as when they’re eaten fresh.

How long do chicken nachos last?

You can store chicken nachos in the refrigerator for three to four days. 

Chicken Nacho Tips

How do I prevent my nachos from getting soggy?

For nachos that nix the soggy factor, layer your toppings evenly. This will help prevent sogginess and make every bite crisp and delicious.

What type of cheese should I use for shredded chicken nachos?

You’ll want to grab a bunch of cheeses that melt well to make delicious nachos. We recommend pepper jack, but you can also try Monterey Jack or Chihuahua. 

What can I serve alongside chicken and nachos?

If you prepare a batch of these chicken nachos for heavy snacking, try serving them with other popular game-day foods like chicken wings, quesadillas or queso dip. If you’re making them for dinner, you can eat them with a refreshing salad.