Loaded Chicken Nachos
Crispy tortilla chips layered with seasoned chicken, melty cheese, and all your favorite toppings. This easy chicken nachos recipe comes together in about 20 minutes and works for weeknight dinners or game day snacking.
Servings: 4 servings
Ingredients
- 10 ounces tortilla chips (one large bag, approx. 10-13 ounces, thick-cut preferred)
- 2 cups shredded chicken breast divided
- 1 cup freshly grated sharp cheddar cheese
- 1/2 cup freshly grated monterey jack cheese
- 1/2 cup freshly grated pepper jack cheese
- 1 cup canned corn drained
- 1 cup diced roma tomatoes seeds and core removed
- 2 ounces canned sliced olives drained
- 1/2 cup thinly sliced green onions
- Optional toppings: salsa, guacamole, sour cream, fresh cilantro, sliced jalapeños, lime wedges
Instructions
- Preheat oven to 350°F. Line a sheet pan with foil or parchment paper, or spray an oven-safe skillet with nonstick cooking spray.
- Arrange a layer of tortilla chips, slightly overlapping. Top with a portion of the shredded cheese, chicken, and toppings.
- Add another layer of chips, then more cheese, chicken, and toppings. Finish with a final layer of cheese on top.
- Bake for 10 to 15 minutes, or until the cheese is melted and bubbly with lightly golden edges.
- Remove from oven and top with fresh toppings like tomatoes, green onions, and cilantro. Serve immediately with guacamole, sour cream, and salsa.
Notes
- Use thick, sturdy chips. Thin chips break and get soggy under the weight of toppings.
- Layer cheese between every layer of chips. This creates a moisture barrier and ensures every chip gets cheesy.
- Spread toppings to the edges. Avoid piling everything in the center for even coverage and crispy chips throughout.
- Best cheese blend: Mix sharp cheddar with Monterey Jack and Pepper Jack for the best melt and flavor balance.
- Rotisserie chicken shortcut: Shred rotisserie chicken and simmer with taco seasoning and a splash of broth for 5 minutes for quick, flavorful meat.
- Shred chicken into chunks, not tiny shreds. Bigger pieces give better texture.
- Let nachos rest 1 minute before serving so the cheese sets slightly and pulls beautifully.
- Storage: Store leftovers in an airtight container for 1 to 2 days. Reheat in microwave with extra cheese on top.
Nutrition
Calories: 746kcal | Carbohydrates: 56g | Protein: 39g | Fat: 42g | Saturated Fat: 15g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 107mg | Sodium: 964mg | Potassium: 587mg | Fiber: 5g | Sugar: 3g | Vitamin A: 1204IU | Vitamin C: 11mg | Calcium: 569mg | Iron: 3mg
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