Home Recipes Loaded Chicken Nachos Recipe
by Jennifer Debth
23 Comments
5 from 14 votes
This post may contain affiliate links. Read our disclosure policy.
TheseLoaded Chicken Nachos are absolutely LOADED with crispy chips, tender veggies, flavorful chicken, beans, corn, and of course, LOADS of cheese. Quick, easy, totally customizable, and delicious.
Quick Navigation
- General
- Ingredients
- How to make
- Get the recipe
- Step-by-step video
- Frequently Asked Questions
- Nacho toppings
- How to store
- How to reheat
- Nutrition information
These loaded chicken nachos are part THREE of what to make with my Healthy Crockpot Mexican Chicken.
- Tacos
- Healthy Burrito Bowls
- Loaded Chicken Nachos
Trevor and I are almost always in sync when it comes to food. And we both LOVE nachos. Usually, when we go out to dinner we’ll split an appetizer and it’s pretty much always nachos. When I’m at a loss as to what to make for dinner, I’ll make nachos. So basically, I’d consider us experts when it comes to nachos.
Well, folks, these loaded chicken nachos are EVERYTHING! Crunchy chips, tender veggies, flavorful chicken, beans, corn, and loads of cheese? I’m SO in!
Ingredients
The great thing about loaded nachos is that you get to customize them just how you like! Use any, or all, of these ingredients to constructyourultimate loaded nacho dish!
- Chips– pick YOUR favorite tortilla chips! I used Food Should Taste Good multigrain tortilla chips. The heartiness of the multigrain chip really holds up well to the moist chicken and veggies.
- Chicken– I used leftover chicken from myCrockpot Mexican Chicken Recipe. Pressed for time? Use any leftover chicken you have on hand . . . I LOVE using leftover store-bought rotisserie chicken!
- Yellow Onion, Red Bell Pepper, and Green Bell Pepper– the classic Mexican food veggie combo. Adds flavor, texture, and color! That being said, feel free to use your favorite veggies: sautéed zucchini, mushrooms, etc.
- Black Beans– you can either use canned black beans or, for more flavor, thisEasy Black Beans Recipe is absolutely delish.
- Corn– adds color, a “pop” of texture, and a bit of sweetness.
- Shredded Cheese– melts over the nachos for that gooey, cheesy texture. Use whatever you have on hand: cheddar, monterey jack, or for extra spice: pepperjack!
Pro tip
If you use “wet veggies” like mushrooms, be sure to drain extra liquid to combat the sogginess!
These ingredients make up the base of our loaded chicken nachos, but what are nachos without toppings?! We’ll talk about those below. 😉
How to make loaded chicken nachos
Quick, easy, and versatile . . . nachos are my go to for weeknight dinners when I don’t know what to cook!
- Sauté veggies in a nonstick pan.
- Layer chips, veggies, chicken, beans, corn, and cheese in an 8 or 9 inch cake pan lined with parchment paper. Repeat with remaining ingredients.
- Cover with aluminum foiland bake then serve with optional toppings!
Like I said before, when I’m at a loss for what to make for dinner, it’s nachos toooo the rescue!
I typically always have tortilla chips and cheese on hand and then I throw whatever else I can find in! If I don’t have leftover chicken, I’ll double up on beans for extra protein or try my taco meat instead. No bell peppers? No problem! Use drained canned green chiles instead. You get the idea.
If there’s one thing that you absolutely can’t mess up, it’s nachos!
What to serve with loaded chicken nachos
Other than the chips and cheese, the toppings are the BEST part of nachos. You can “load” these nachos with any of your favorite toppings! Here are some of my personal favorites:
- Cilantro – adds a nice freshness and lightness to an otherwise rich and heavy dish!
- Pico de Gallo – use store-bought or even my homemade pico de gallo. More veggies and fresh flavors? Yes please!
- Guacamole – again, use store-bought or my favorite homemade guacamole. I love the creaminess this adds.
- Salsa – I like to use hot salsa for some serious spice but use your favorite salsa for these nachos or try this homemade salsa recipe!
- Sour Cream – gives the nachos a tanginess and creaminess. This is my number one must have for nachos! Don’t have sour cream? Try plain greek yogurt instead!
- Cotija or crumbled feta – cotija is more traditional, but crumbled feta is easier to find. Both add a wonderful salty, tang to the nachos.
Trevor and I also love to make these easy margaritas to go along with our nachos! Because, hellllooo, what’s Mexican food without a good marg?! What would YOU serve with these nachos? Let me know in the comments below!
How to store
These nachos are best served immediately, but if you do have leftovers, you can store them in an airtight container in the fridge for up to two days. I don’t recommend any longer than that because the chips will start to get soggy.
If you have leftover unassembled nacho components (extra chicken, beans, etc), store them in separate containers in the fridge for up to 4 days.
How to reheat nachos
Before you reheat your nachos, make sure that you remove any cold toppings—like sour cream, lettuce, or salsa. Then follow these steps to reheat your nachos:
- Preheat oven to 325 degrees F.
- Remove cold toppings.
- Place nachos back into an 8 or 9 inch cake pan lined with parchment paper
- Cover the nachos in foil.
- Reheat for 10-20 minutes depending on how much you have leftover and how crispy you like your chips.
- Add your cold toppings back in and enjoy a second time!
– Jennifer
Loaded Chicken Nachos Recipe
5 from 14 votes
TheseLoaded Chicken Nachos are absolutely LOADED with crispy chips, tender veggies, flavorful chicken, beans, corn, and of course, LOADS of cheese. Quick, easy, totally customizable, and delicious.
Prep Time: 10 minutes
Cook Time: 20 minutes
Yield: 6 people
Print Pin Rate Recipe
Equipment for this recipe
(equipment shown are affiliate links)
Ingredients
US Customary - Metric
Vegetables
- 1 tablespoon butter
- 1/2 yellow onion diced
- 1/2 red pepper diced
- 1/2 green pepper diced
Loaded Chicken Nachos
- 1-2 (5.5 oz) bag(s) tortilla chips I used Food Should Taste Good Multigrain Tortilla Chips
- 1 cup Crockpot Mexican Chicken
- 1 (15 oz) can black beans rinsed and drained
- 1 (15 oz) can corn drained
- 1 (8 oz) package shredded Mexican style cheese
Optional Toppings
- Cilantro
- Pico de Gallo
- avocado
- salsa
- Sour cream
- Jalapeños
Recipe Video
Instructions
Vegetables
Melt butter over medium heat in a skillet.
Once melted, add vegetables and cook for 5 minutes, or until cooked to your liking.
Season with salt and set aside.
Loaded Chicken Nachos
Preheat oven to 425 degrees F and line an 8 or 9" cake pan with parchment paper.
To the pan add a layer of chips, then vegetables, chicken, beans, corn, and cheese.
Repeat with remaining ingredients.
Cover with foil and bake for 10-20 minutes or until everything has heated through and cheese has melted.
Serve with optional toppings and enjoy!
Take 5 seconds to rate this recipe below. We greatly appreciate it!
Rate This Recipe
STORING
Room Temp:N/A
Refrigerator:2 Days
Freezer:N/A
Reheat:In oven @ 325ºF until crispy
*Storage times may vary based on temperature and conditions
People Also Viewed
Crockpot
Chicken
Side Dishes
Crockpot
Nutrition Information
Nutrition Facts
Loaded Chicken Nachos Recipe
Amount Per Serving
Calories 463 Calories from Fat 198
% Daily Value*
Fat 22g34%
Saturated Fat 10g63%
Cholesterol 64mg21%
Sodium 783mg34%
Potassium 520mg15%
Carbohydrates 43g14%
Fiber 8g33%
Sugar 3g3%
Protein 24g48%
Vitamin A 815IU16%
Vitamin C 24.3mg29%
Calcium 351mg35%
Iron 2.9mg16%
* Percent Daily Values are based on a 2000 calorie diet.
*Note: Nutrition information is estimated and varies based on products used.
Keywords: chicken, easy, layered, loaded nachos
Enjoy this recipe?
Tag @showmetheyummy on Instagram and hashtag it #showmetheyummy
Course: Dinner
Cuisine: Mexican
This post has been updated to provide more detailed content.
Reader Interactions
Anonymous
Rock Hill, South Carolina
Reply
Diane
Mannford, Oklahoma
Reply
Ashley
United States
Nice and easy recipeExtremely delicious, everyone has to tries.
Reply
Jennifer @ Show Me the Yummy
Thanks Ashley!
Anonymous
Rock Hill, South Carolina
Reply
Kathleen
Woodway, Texas
Thank you for the recipe. It was easy to prepare and so yummy!
Reply
Jennifer @ Show Me the Yummy
Thanks Kathleen!
Anonymous
Alhambra, California
Reply
Anonymous
Australia
Reply
Kim
Australia
Amazing! Didn’t use as much of beans and corn, probably will increase next time. Used chicken mince (as I don’t own a slow cooker) and your sauce and the taste was exceptional.
Reply
Jennifer @ Show Me the Yummy
Thanks, Kim!! 🙂
Anonymous
Ireland
Reply
Anonymous
United States
Reply
MAM
Los Angeles, California
Thanks! I was looking for something last-minute to quickly marinate my chicken tenders for nachos. The proportions of spices was wonderful! Thanks for sharing.
Reply
Jennifer @ Show Me the Yummy
That’s great! Thanks so much! 🙂
Kate
Ottawa, Ontario
So I’ve never been on your site before. I just felt like making chicken nachos for the first time ever, and I looked up recipes. Yours looked the best, so I made it today. WOW!! Thank you so much! We all loved it: my husband and myself, plus the kids who are 7, 5, 3, and 1. It’s always great to make something everyone loves!
Reply
Jennifer @ Show Me the Yummy
Yay!!! Thank you so much Kate! <3 <3 <3
Leave a Comment/Rating
Filter Comments
All Comments 0 Questions 0 Reviews