Chicken nachos made with shredded chicken, refried beans, salsa and shredded cheese that are ridiculously easy to make (seriously!). My family loves these crispy (not soggy!) nachos for dinner and I love it because it only takes 20 minutes to make!
SO Easy Chicken Nachos Recipe
These are the best chicken nachos because they are cheesy, hearty and so easy to make—the perfect family dinner that everyone loves. Because they are so loaded with chicken and beans, they are usually a full meal for us, but they also make for a tasty snack for game day or movie night.
In 20 minutes, you will have a full baking sheet filled with cheesy nachos! Save this recipe for your meal planning because everyone who tries it always comes back!
To prevent soggy nachos, you’re going to throw the tortilla chips into the oven for 5 minutes to pre-bake. This keeps the tortilla chips crispy when we add all the toppings on and bake it all together!
Looking for more easy Mexican recipes? Try my 5-Minute Mexican Corn Salad, Chicken Tortilla Soup, Sheet Pan Chicken Fajitas and 20 minute Shrimp Fajitas too!
Ingredients for Homemade Nachos
- Tortilla Chips, pick your favorite ones from the grocery store.
- Chicken breast, cooked and shredded. You can make your own, or pick up a rotisserie chicken from the grocery store and shred it.
- Salsa, if kids are involved pick a mild flavor, or make fresh homemade salsa if you’re growing tomatoes in the garden.
- Taco Seasoning, to sprinkle into the chicken salsa mixture we’re making.
- Refried beans, we love Amy’s refried beans.
- Shredded Cheese, cheddar or taco blend works good, but I think thick cut shredded always melts the best!
- Frozen Corn, or canned corn works good.
- Tomato, chop it up to add on top.
- Other: Olive oil and minced garlic.
How to Make Easy Chicken Nachos
Arrange a layer of tortilla chips on a baking sheet and bake. When done, set aside. Please don’t skip this step, by baking them first without anything on top, we’re prebaking to assure they don’t get soggy.
In a nonstick skillet, heat olive oil and then cook the garlic until browned. Add the shredded chicken, taco seasoning, corn, and salsa and stir.
Warm up refried bean separately and then add spoonfuls to the chips.
Add chicken mixture on top of the chips.
Sprinkle cheese and add tomatoes.
Bake in the oven until the cheese melts.
Remove from oven, serve, and enjoy your loaded chicken nachos!
Chicken Nachos Recipe Substitutions
You can swap out the ingredients to what you or your whole family likes. Here are a few swap suggestions:
- Shredded chicken breasts: Use cooked chicken breast, rotisserie chicken, or ground beef, turkey, or chicken instead. Don’t want any meat? Skip it and add more beans!
- Refried beans: You can add black beans instead.
- Cheese: You can also use other types of cheese: Mexican cheese blend, Colby jack, Monterey jack cheese, pepper jack, or sharp cheddar cheese.
- Optional toppings: Olives, green onions, lettuce, avocado, pico de gallo or sour cream on top — just do YOU!
- Spicy: If you like spicy chicken nachos, add pickled jalapenos or hot sauce.
Have leftovers?
Store leftover nachos in the refrigerator in an airtight container. When ready to reheat, heat in the oven until crispy and warm, or in the microwave if you want them quick. My husband usually has the leftovers for lunch and he always loves them!
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20 Minute Chicken Nachos
PrintIngredients
- 9 ounce bag tortilla chips
- 2 tablespoons olive oil
- 2 cloves garlic minced
- 1 pound cooked chicken breast shredded
- 1 cup frozen corn (or canned)
- 16 ounce jar salsa
- 1 packet taco seasoning
- 15 ounce can refried beans
- 2 cups shredded cheddar cheese
- 1 large tomato chopped
Instructions
- Preheat oven to 350 degrees F. Prepare a large baking sheet by covering with foil and spraying with nonstick spray. Arrange tortilla chips on baking sheet and bake for 5 minutes. Remove from the oven and set aside. By baking the chips first, we are preventing them from becoming soggy – dont skip this step!
- In a large skillet, heat olive oil on medium heat. Add garlic and cook until browned, about 30 seconds. Add in shredded chicken, corn, salsa and taco seasoning. Stir to fully mix all the ingredients together.
- Add refried beans into a bowl and heat up in the microwave. Add spoonfuls of beans all over the tortilla chips.
- Add chicken mixture on top of the refried beans, spreading around to cover the chips. Sprinkle cheese on top, and then add the chopped tomatoes.
- Bake in the oven until the cheese melts, about 8-10 minutes. Remove from the oven and enjoy!
maryk kasprowicz says
DO U HAVE A NIUTRITIONAL CHART FOR THE INGREDIENTS?
Pamela Reed says
No, you will need to calculate it, but it’s easy to find a calculator if you google. 🙂