Hey there, nacho lovers!
Are you ready for a fun twist on a classic? I’ve got just the thing for you!
Today, I’m sharing my chicken nachos recipe.
These nachos are loaded with juicy chicken, melted cheese, and all your favorite toppings.
Perfect for game day, movie night, or just a tasty treat.
Get your chips ready—let’s dive in!
Suggestions for Ingredient Substitution
Shredded chicken can be replaced with shredded jackfruit or seasoned black beans for a vegetarian option. These alternatives provide a similar texture and can be seasoned to mimic the flavor profile of the chicken. Adjust the amount of taco seasoning accordingly. Medium cheddar cheese can be substituted with a dairy-free cheese alternative or nutritional yeast for a vegan version. Use slightly less of these substitutes as they can have stronger flavors. For a lower-carb option, replace tortilla chips with baked zucchini rounds or cauliflower florets. Adjust the baking time and temperature to ensure these vegetable alternatives become crispy. When using vegetable substitutes, consider adding extra seasoning to compensate for the flavor normally provided by the tortilla chips.
| Preparation Time | 15-20 minutes |
| Cooking Time | 10-15 minutes |
| Total Time | 25-35 minutes |
| Level of Difficulty | Easy |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 2000-2300
- Protein: 130-150 g
- Fat: 110-130 g
- Carbohydrates: 180-200 g
Ingredients
For the nachos:
- 1 tbsp olive oil (I use extra virgin olive oil for a richer flavor)
- 3 cups medium cheddar cheese (freshly shredded for better melt)
- 1 cup corn kernels (frozen, thawed or canned, drained)
- 1 tbsp taco seasoning (I like Old El Paso taco seasoning)
- 3.8 oz sliced olives
- 2 cups shredded chicken
- 13 oz tortilla chips (restaurant-style for a sturdy base)
- 15 oz black beans (canned, rinsed and drained)
For the toppings:
- 1/4 cup chopped cilantro
- 1/2 cup cherry tomatoes (halved for easier eating)
- sour cream, as desired (full-fat for creaminess)
- 1 sliced jalapeño (fresh for heat and crunch)
Step 1: Cook and Season the Chicken
Start by adding 1 tablespoon of olive oil to a 12-inch oven-safe skillet.
Bring the heat to medium and add in 2 cups of cooked, shredded chicken.
Stir the chicken to coat it with the oil, then add 1 tablespoon of taco seasoning.
Continue cooking and stirring until the chicken is thoroughly warmed.
Once done, transfer the chicken to a separate bowl and set it aside for later use.
Step 2: Assemble the First Layer of Nachos
In the same skillet, spread an even layer of tortilla chips, using about half of a 13 oz bag.
Add 1 cup of the cooked chicken over the chips.
Shred 3 cups of medium cheddar cheese using a box grater, and sprinkle 1 1/2 cups of the cheese over the chicken.
Follow by adding half of a 15 oz can of black beans, half a can of 3.8 oz olives, and half of your thawed corn.
Step 3: Assemble the Second Layer of Nachos
Begin the second layer by repeating the same process: place the remaining tortilla chips from the bag, followed by 1 cup of chicken.
Sprinkle another 1 1/2 cups of shredded cheddar cheese over the second layer.
Add the rest of the black beans, olives, and corn.
Step 4: Bake the Nachos
Preheat your oven to 350 degrees Fahrenheit.
Once preheated, place the skillet in the oven and bake the nachos for about 10 minutes, or until the cheese is melted and everything is heated through.
Step 5: Prepare Toppings
While the nachos are baking, slice 1 jalapeño, halve 1/2 cup of cherry tomatoes, and roughly chop 1/4 cup of fresh cilantro.
These will add fresh flavors and vibrant color to your nachos once they are baked.
Step 6: Top and Serve
Once the nachos are finished baking, remove the skillet from the oven.
Top the warm nachos with the sliced jalapeños, cherry tomatoes, sour cream, and chopped cilantro.
Enjoy your loaded nachos while they are fresh and hot!
