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Loaded Chicken Nachos


  • 1 large bag tortilla chips 10-13 ounces
  • 2 cups shredded chicken taco meat or any shredded chicken, divided
  • 2-3 cups freshly shredded cheese* sharp cheddar, monterey jack, pepper jack, divided
  • 1 15- ounce can corn drained
  • 3 roma tomatoes seeded and diced
  • 1 2- ounce can sliced olives drained
  • 1 bunch green onions thinly sliced
  • Garnishes: Salsa Guacamole, sour cream, cilantro, scallions


  • Preheat oven to 350 degrees F. Spray with large cast iron skillet (or other oven safe skillet or pan) with nonstick cooking spray.
  • Layer as follows: Tortilla chips in a single layer but overlapping, 2 cups of shredded chicken taco meat, 1 cup of cheese, more chips, black beans, corn, tomatoes, olives, green onions, remaining cheese.
  • Slide the baking sheet into the oven and bake for about 15 minutes, or until cheese is melted and nachos are heated through.
  • Serve immediately, garnished with salsa, guacamole, sour cream, jalapeno slices, cilantro and/or scallions.
  • NOTES: Use more or less cheese as desired, and feel free to customize the toppings to your linking.