Can I make these nachos ahead of time?

It’s best to assemble and bake nachos just before serving so the chips stay crispy. You can, however, prepare the chicken mixture and toppings up to a day ahead—store separately and simply layer and bake when you’re ready to eat.

Can I use store-bought salsa and guacamole?

Absolutely! Nachos are all about convenience and fun, so use your favorite ready-made salsas and dips for quick assembly, or make them from scratch if you have extra time.

How do I keep the nachos from getting soggy?

Choose thick chips, don’t overdo the enchilada sauce, and bake the nachos uncovered for maximum crispness. Serving them right away is key—nachos are all about that fresh-from-the-oven crunch.

What can I use if I can’t find cotija cheese?

Feta cheese makes a great stand-in for cotija. It’s crumbly and salty, with a similar texture. You can also try grated Parmesan for a different twist.

Chicken Nachos Recipe

Description

This easy Chicken Nachos recipe features layers of crispy white tortilla chips, flavorful shredded rotisserie chicken in enchilada sauce, black beans, melted Mexican cheese, and all your favorite toppings like avocado, cotija, olives, and jalapeños. It’s the perfect quick, crowd-pleasing main-course for parties, game days, or a fun family dinner!

Ingredients

Units Scale

For the Chicken Mixture

1 tablespoon vegetable oil
1 small white onion, chopped
2 cups shredded rotisserie chicken
1 cup canned enchilada sauce

For the Nachos

1/2 bag white tortilla chips
1 (15-ounce) can black beans, drained and rinsed
10 ounces shredded Mexican cheese

Toppings

2 avocados, skinned, pitted and chopped
4 ounces cotija cheese
1 (4-ounce) can sliced black olives
1/4 cup green onion, chopped
Pickled jalapeno, to taste
Sour cream or Mexican crema
Salsa, for serving

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Instructions

Preheat the Oven: Preheat your oven to 400°F (204°C) to ensure it’s hot and ready for baking the nachos later.
Sauté the Onion: Heat the vegetable oil in a medium skillet over medium-high heat. Add the chopped onion and cook, stirring occasionally, for 3-4 minutes until the onion is softened and fragrant.
Prepare the Chicken Mixture: Add the shredded rotisserie chicken and canned enchilada sauce to the skillet with the onions. Stir everything together and cook for 2-3 minutes until the chicken is warmed through and coated in the sauce. Remove from heat.
Layer the Nachos: On a large sheet pan or oven-safe platter, spread ⅓ of the tortilla chips in an even layer. Top with ⅓ of the black beans, ⅓ of the chicken mixture, and ⅓ of the shredded Mexican cheese. Repeat this layering process two more times with the remaining chips, beans, chicken, and cheese.
Bake: Place the sheet pan in the preheated oven and bake for 10-12 minutes, or until the cheese is melted and bubbly, and the edges of the chips are golden brown.
Add Toppings & Serve: Remove the nachos from the oven and immediately top with the chopped avocado, crumbled cotija cheese, sliced black olives, green onion, and pickled jalapeños as desired. Drizzle with sour cream or Mexican crema and serve right away with salsa on the side.

Notes

Use store-bought rotisserie chicken for convenience and flavor, or substitute with leftover cooked chicken.
Customize the toppings with your favorites like fresh tomatoes, cilantro, or hot sauce.
Serve immediately for the best texture and gooey cheese.
For spicier nachos, add more jalapeños or use spicy enchilada sauce.
Make it vegetarian by omitting the chicken and adding extra beans or grilled veggies instead.

Nutrition

Serving Size: 1/6 of recipe
Calories: 520
Sugar: 3g
Sodium: 1060mg
Fat: 27g
Saturated Fat: 9g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 8g
Protein: 27g
Cholesterol: 70mg