There’s something undeniably comforting about a plate of Chicken Nachos. Whether you’re hosting a game night, celebrating a special occasion, or simply craving a delicious snack, these loaded nachos deliver an explosion of flavors and textures that are hard to resist. Layered with tender seasoned chicken, creamy cheese, and your favorite toppings, this dish is sure to impress.
Why I Love This Recipe
This Chicken Nachos recipe is a perfect blend of convenience and flavor. Utilizing simple ingredients that pack a punch, it allows for customization based on your personal preferences or what you have on hand. Plus, it’s a fantastic way to use leftover chicken or beans for a quick weeknight dinner. What I love the most is how easily it can be adapted to suit a variety of tastes—spicy, mild, loaded with toppings or kept simple. Every bite is a delightful mix of savory chicken, melted cheese, and crunchy tortillas, making it a family favorite.
What Goes Into Chicken Nachos
Here’s a detailed list of ingredients you’ll need for this mouthwatering dish:
- 1 ½ pounds boneless, skinless chicken thighs or breasts
- 1 (16-ounce) jar prepared salsa (choose mild, medium, or spicy depending on your heat preference)
- 1 tablespoon ground cumin
- ½ to 1 teaspoon ground chipotle chili pepper (1 teaspoon will have more of a kick)
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- 1 teaspoon kosher salt
- ½ cup water
- 1 (14.5-ounce) can low sodium pinto beans, rinsed and drained
- 8 yellow corn tortillas
- Cooking spray
- ¼ teaspoon kosher salt
- 6 ounces Mexican blend cheese
- Other desired nacho fixins: chopped green onions, sliced black olives, sliced jalapenos, cilantro, diced avocados, diced fresh tomatoes, nonfat plain Greek yogurt or sour cream
Essential Tools for Success
Before diving into the recipe, make sure you have the following tools on hand:
- Slow cooker or Instant Pot: for easy cooking of the chicken.
- Large baking sheet: to assemble the nachos.
- Mixing bowl: for combining the chicken and salsa.
- Oven or toaster oven: for melting the cheese and crisping the tortillas.
- Spatula: for serving up those delicious nachos!
Chicken Nachos: Step-by-Step Guide
Ready to create your own Chicken Nachos? Follow this simple step-by-step process!
Step 1: Prepare the Chicken
Start by placing the chicken thighs or breasts in a slow cooker. Add the jar of prepared salsa, ground cumin, chipotle chili pepper, oregano, garlic powder, kosher salt, and water. Mix well to coat the chicken.
Step 2: Cook the Chicken
Cover the slow cooker and cook on low for 6-7 hours or on high for 3-4 hours until the chicken is cooked through and easily shreds with a fork. If using an Instant Pot, set it to high pressure for 12 minutes and allow it to naturally release.
Step 3: Shred the Chicken
Once the chicken is cooked, remove it from the cooker and shred it using two forks. Return the shredded chicken to the cooker, mixing it with the leftover salsa for extra flavor.
Step 4: Prepare the Tortillas
Preheat your oven to 400°F (200°C). Cut the yellow corn tortillas into quarters and spread them out on a large baking sheet. Lightly spray them with cooking spray and sprinkle with kosher salt. Bake for about 10-12 minutes or until they are golden brown and crispy.
Step 5: Assemble the Nachos
Once the tortillas are ready, layer them on a large serving platter. Top with the shredded chicken mixture and sprinkle with pinto beans and Mexican blend cheese.
Step 6: Melt the Cheese
Return the assembled nachos to the oven for about 5-7 minutes, or until the cheese has melted and bubbly.
Step 7: Add Your Favorite Toppings
Remove the nachos from the oven and add any additional toppings you desire, such as chopped green onions, sliced black olives, sliced jalapenos, cilantro, diced avocados, diced fresh tomatoes, and a dollop of nonfat plain Greek yogurt or sour cream.
If You’re Out Of…
Don’t fret if you’re missing an ingredient! Here’s what to substitute:
- Chicken: You can use shredded rotisserie chicken or even ground chicken for a different texture.
- Pinto beans: Black beans or refried beans work just as well.
- Corn tortillas: Tortilla chips can be used as a shortcut.
- Salsa: If you’re out of salsa, canned diced tomatoes with green chilies can be a great alternative.
Slip-Ups to Skip
When making Chicken Nachos, keep these tips in mind to avoid common mistakes:
- Don’t overcrowd the baking sheet with tortillas; they need space to crisp up properly.
- Be careful not to overbake the nachos, or the cheese can become too hard.
- For a balanced flavor, don’t skip the seasoning and spices!
Storage Pro Tips
If you find yourself with leftover Chicken Nachos, here’s how to store them:
- Store the chicken and toppings separately from the tortillas to maintain their crispness.
- Keep the shredded chicken and beans in an airtight container in the fridge for up to 3 days.
- Reheat the chicken in a pan or microwave before serving over fresh tortillas for the best taste.
Handy Q&A
Can I make Chicken Nachos ahead of time?
Absolutely! You can prep the ingredients ahead of time. Just cook and shred the chicken, then store it in the fridge. Assemble the nachos when you’re ready to serve.
What can I use instead of cheese?
If you want a dairy-free option, consider using a plant-based cheese or simply load up on more toppings like avocado or salsa for flavor.
Can I freeze Chicken Nachos?
While it’s best to avoid freezing assembled nachos due to sogginess, you can freeze the cooked chicken and beans separately for later use.
How do I make them spicier?
For extra heat, add sliced jalapenos or increase the amount of chipotle chili pepper in the chicken mixture. You can also serve with a spicy salsa on the side!
If you love these Chicken Nachos, you might also enjoy these recipes:
Make It Tonight
Now that you have all the details for creating the ultimate Chicken Nachos, what are you waiting for? Gather your ingredients, invite some friends over, or treat yourself to a cozy night in with this delicious recipe. Whether it’s for a party or just a fun evening at home, these Chicken Nachos are sure to please. Enjoy every cheesy, flavorful bite!
Chicken Nachos
Ingredients
Equipment
Method
- Start by placing the chicken thighs or breasts in a slow cooker. Add the jar of prepared salsa, ground cumin, chipotle chili pepper, oregano, garlic powder, kosher salt, and water. Mix well to coat the chicken.
- Cover the slow cooker and cook on low for 6-7 hours or on high for 3-4 hours until the chicken is cooked through and easily shreds with a fork. If using an Instant Pot, set it to high pressure for 12 minutes and allow it to naturally release.
- Once the chicken is cooked, remove it from the cooker and shred it using two forks. Return the shredded chicken to the cooker, mixing it with the leftover salsa for extra flavor.
- Preheat your oven to 400°F (200°C). Cut the yellow corn tortillas into quarters and spread them out on a large baking sheet. Lightly spray them with cooking spray and sprinkle with kosher salt. Bake for about 10-12 minutes or until they are golden brown and crispy.
- Once the tortillas are ready, layer them on a large serving platter. Top with the shredded chicken mixture and sprinkle with pinto beans and Mexican blend cheese.
- Return the assembled nachos to the oven for about 5-7 minutes, or until the cheese has melted and bubbly.
- Remove the nachos from the oven and add any additional toppings you desire, such as chopped green onions, sliced black olives, sliced jalapenos, cilantro, diced avocados, diced fresh tomatoes, and a dollop of nonfat plain Greek yogurt or sour cream.
Notes
- Store leftover chicken and toppings separately from tortillas to maintain crispness.
- Keep shredded chicken and beans in an airtight container in the fridge for up to 3 days.
- Reheat chicken in a pan or microwave before serving over fresh tortillas for the best taste.
