Best Chicken Nachos
Best Chicken Nachos are a crispy, cheesy, spicy treat perfect for game day or gatherings. This simple recipe delivers a zesty game day snack with bold flavors in every bite.
Ingredients
- 8 oz sturdy tortilla chips
- 2 cups cooked shredded chicken (breast or thigh)
- 2 cups shredded cheese cheddar and Monterey Jack blend
- 1 jalapeño sliced (fresh or pickled)
- 1 cup black beans rinsed
- 1 cup diced tomatoes
- ¼ cup chopped green onions
- ¼ cup chopped fresh cilantro
- ½ cup sour cream
- ½ cup guacamole
- 1 tsp chili powder
- ½ tsp cumin
- ½ tsp garlic powder
- Salt and black pepper to taste
Instructions
Prepare Chicken
- I season 2 cups shredded chicken with 1 tsp chili powder, ½ tsp cumin, ½ tsp garlic powder, salt, and pepper in a bowl for this simple recipe.
Layer Chips
- I spread 8 oz tortilla chips evenly on an oven-safe tray for these loaded nachos.
Add Toppings
- I distribute seasoned chicken, 1 cup black beans, 1 cup diced tomatoes, and 1 sliced jalapeño over chips for this zesty game day snack.
Sprinkle Cheese
- I cover with 2 cups cheese blend for melty goodness in these loaded nachos.
Bake Nachos
- I bake at 375°F (190°C) for 10 minutes until cheese is bubbly and chips crisp for this simple recipe.
Garnish and Serve
- I top with ¼ cup green onions, ¼ cup cilantro, ½ cup sour cream, and ½ cup guacamole for this Best Chicken Nachos.
Notes
- Use thick, sturdy tortilla chips to prevent sogginess from the toppings.
- Layer ingredients evenly to distribute flavors and maintain chip crispness.
- Warm chicken and beans slightly before assembling for better melting and flavor integration.
- Leftover nachos keep best refrigerated in an airtight container for up to 2 days.
- Freeze cooked chicken separately for up to 3 months; reheat and assemble with fresh chips when ready.
- Reheat leftovers in the oven at 350°F (175°C) for 5-7 minutes to restore crispiness and melt cheese.
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