An easy and filling meal, and perfect for feeding a crowd, these Loaded Chicken Nachos are everything you could want from nachos, and more. Crunchy tortilla chips loaded with leftover chicken and vegetables and then smothered with salsa and cheese. Then plenty of spoonfuls of guac and sour cream of course.
Whenever we want a quick and filling meal, we turn to nachos. Bursting with flavour, easy to adapt and a great way to use up leftovers, they really do have it all. This recipe is made using leftovers from our Slow Cooker Chicken Fajitas too, making it a great recipe to reduce food waste. But, we have included instructions from cooking chicken from fresh too.
Whenever people think of nachos, I think they automatically think of just cheese and salsa, or ground beef. But using shredded chicken breast makes these chicken nachos protein packed.
Why you will love them
- Family favourite
- Quick and easy
- Uses up leftovers
- Easy to adapt
- Protein packed
- Tortilla chips - The base for any nachos. For this recipe, we used a standard bag of tortillas, but you could make our Oven Baked Tortilla Chips if you prefer.
- Chicken - We used some leftover chicken from our Slow Cooker Chicken Fajitas. But really, any leftover cooked chicken you have will work.
- Black beans - For some added protein. Pinto beans or red kidney beans will also work well.
- Cheddar - A good simple cheese that melts well. We used a strong cheddar, but we have given some other options in the FAQs
- Jalapenos - For a spicy kick (optional).
- Sour cream, salsa, guacamole and coriander (cilantro) - To top the nachos once they are cooked (all optional). Why not try our Restaurant Style Salsa and BEST Ever Guacamole.
A full ingredients list with measurements is in the recipe card below.
Step by step
One: Spread the tortilla chips over a baking tray and cover with salsa.
Two: Add the leftover chicken (or choice of meat if using).
Three: Add the black beans.
Four: Cover with grated cheese.
Five: Bake in a preheated oven at 180°C/???°F/Gas ? for 10-12 minutes minutes, until the cheese has melted and the chicken has heated through.
Six: Top with sour cream, guacamole and jalapenos (all optional).
To make these loaded chicken nachos super easy, we used leftovers from our Slow Cooker Chicken Fajitas, as it already has all the sauce and some added vegetables too. You can use leftovers of any chicken.
If you don't have any leftovers, then you could either buy a rotisserie chicken and shred that up to use, or grill some chicken breasts fresh and shred/dice those.
If you are going to cook some chicken from fresh, then you will need to add some extra salsa on top of the chicken. The leftover chicken we use in this recipe has plenty of sauce on it, which is why we didn't add any salsa to the layers.
These make quite a filling meal just on their own, so we don't tend to serve them with any other kind of side. However, when it comes to toppings you have quite a few options. We suggest any/all of the following:
- Sour cream
- Fresh coriander (cilantro)
- Diced tomatoes
- Diced red onion
- Refried beans
- Chunks of avocado
- Spring onions (scallions)
- A drizzle of hot sauce
No not at all! You can leave the meat out completely to make some vegetarian nachos. You can use any leftover meat for these nachos though. Why not try our Pulled Pork, Pulled Lamb or Shredded Beef?
Do you have any leftover turkey from Thanksgiving or Christmas? Why not add some of that, along with some roast vegetables to make Christmas Nachos?
We don't think these are very spicy, but then we can handle quite a lot of heat. The spice comes from the chicken mix mainly, so you could adjust the seasoning when making that if you don't like spicy food. You could also leave out the jalapenos.
We love recipes that can be made using ingredients we already have in our fridge, so we don't have to buy anything special. Which is why we just used a strong cheddar in this recipe. However, if you can get it, then Monterey Jack is the best cheese for chicken nachos in our opinion. It melts well and gives that cheese pull, but it has a lot of flavour too.
We have made these in the oven, as they get nice and crispy. However, if you are short on time then you can make them in the microwave too. Simply layer everything up on a dinner plate (in a single layer) and then microwave for 1 minute.
If you find yourself in the unlikely situation of having leftover nachos, scoop off the cold toppings as best as possible and store everything else in an airtight container in the fridge. When you are ready to reheat them, preheat your oven to 150°C/300°F/Gas 2 and put the nachos on an oven-proof plate. Cover with aluminium foil and reheat in the oven for 5-10 minutes. This is only if you have cooked chicken from fresh, as our recipe already uses leftovers.
Yes, you can easily double or even triple this recipe if you are wanting to serve it up to a crowd. Perfect for game day. You will just need to find a baking tray big enough.
• If you don't have any leftover chicken to make this with, then you can either buy a rotisserie chicken, or grill chicken breasts and shred them. But we would definitely recommend making our slow cooker chicken fajitas.
• It's important for the nachos to all be in a single layer on the baking tray, so everything cooks evenly.
• You can make these a little less spicy by removing the seeds from the jalapenos.
• You can use cheddar or Monetary Jack cheese to make these. Basically, any cheese that melts well.
• The nutritional information for this recipe will change if you cook chicken from fresh to make the nachos.
More Mexican recipes
If you’ve tried this chicken nacho recipe, let us know how you got on in the comments below.
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Loaded Chicken Nachos
- 250 g (9 oz) Tortilla Chips
- 2 portion Salsa
- 2 portion Slow cooker chicken fajitas
- 200 g (1.25 cups) Black beans - canned; drained
- 150 g (1.33 cups) Cheddar cheese - grated
- Preheat your oven to 180°C/160°C(fan)/350°F/Gas 4.
- Spread 250 g Tortilla Chips chips over a baking tray and cover with 2 portion Salsa.
- Add 2 portion Slow cooker chicken fajitas (or choice of meat if using).
- Add the 200 g Black beans.
- Cover with 150 g Cheddar cheese.
- Bake into the oven for 10-12 minutes minutes, until the cheese has melted and the chicken has heated through.
- Top with sour cream, guacamole and jalapenos (all optional).
- If you don't have any leftover chicken to make this with, then you can either buy a rotisserie chicken, or grill chicken breasts and shred them. But we would definitely recommend making our slow cooker chicken fajitas.
- It's important for the nachos to all be in a single layer on the baking tray, so everything cooks evenly.
- You can make these a little less spicy by removing the seeds from the jalapenoes.
- You can use cheddar or montary jack cheese to make these. Basically, any cheese that melts well.
- The nutritional information for this recipe will change if you cook chicken from fresh to make the nachos.
I'm SUCH a fan of nachos, but I've never actually made them for myself! Can't wait to try this out, those slow cooker fajitas also look fantastic!
Yum, these loaded chicken nachos were so good! Love how it easily feeds a crowd too!
Oh wow! These nachos look absolutely amazing, especially with all those toppings and flavors. I love how easily they come together too.